With two layers of brownie and the infusion of raspberries, topped with your favorite frosting, you will simply have to have more than one piece of my honey-raspberry, fudge-brownie cake. You have the luxury of two layers here: the bottom being ooey-gooey, while the top is a little more cake-like, but still dense and chocolatey.

So when you first take a taste, you will have that slight crunch of this ”˜black-bottomed’ cake mingling with everything else going on ”“ delicious!

Honey-Raspberry, Fudge-Brownie Cake

1 pint fresh raspberries

1/2 cup honey

2 sticks butter or margarine

1/2 pound chocolate chips

1/2 cup applesauce

1 cup sugar

4 eggs

2 teaspoons vanilla

2 1/4 cups flour plus more for dusting pan

2 cups chocolate frosting*

nonstick cooking spray

Pulse the raspberries and honey in a food processor or blender for 20 seconds or until well pureed. Spray an 9-by-9-by-2-inch baking pan ”“ or equivalent ”“ with nonstick cooking spray liberally. Dust with flour, tapping out the excess.

Preheat the oven to 325 degrees. Then, in a small saucepan, melt the butter and chocolate over low heat, stirring frequently. Remove from heat and add applesauce, stirring to combine. Stir in sugar, two eggs and vanilla until smooth. Slowly stir in the flour; lumps are perfectly fine. Fold in the pureed berries, and transfer half of the brownie mixture into the prepared pan. Refrigerate for 10 minutes, uncovered, or until oven has reached temperature.

Beat the remaining two eggs and fold into the rest of the brownie batter. Pour this on top of brownie mixture already in the pan. Bake for 35-40 minutes, or until just set in the center. Let the cake cool in the pan before spreading frosting decoratively on top. Cut and serve.

* To make your own chocolate frosting: Place 4 ounces of chocolate chips in a microwave-safe bowl and heat for 1 minute or until melted; stir until smooth. Beat 1/4 cup of solid vegetable shortening ”“ or butter or margarine ”“ softened, 1 cup of marshmallow fluff and 2 teaspoons vanilla well with an electric mixer on high. Reduce speed to low, and slowly add 1 cup of powdered sugar and 1/4 cup of cocoa powder, beating until smooth. Gradually beat in another cup of powdered sugar and the melted chocolate ”“ voilà!

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to [email protected] and visit theyankeechef.blogspot.com.