Making this cake is dangerous. It is impossible to walk away without licking every batter-covered surface. You have been warned.

If you’ve followed this blog for a while, you know I’m something of a compulsive recipe-clipper. This particular scissor-worthy recipe entered my baking rotation sometime in the 1980s, when I served on a social committee that was planning an English tea-themed event. I remember the recipe came from a magazine, but cannot recall whether it was Gourmet, Food & Wine, or Bon Appétit. If a recipe I’d clipped was a hit, I’d bestow it with my highest honor, typing or writing it out on an index card. In this case, however, I neglected to note the source. Too bad. But it’s funny; I can still see an image of The Donald and Ivana (for they were still married then) in a photograph accompanying the recipe.* (I tend to have a selectively eidetic memory.) The Trumps owned the Plaza Hotel at the time, and this cake was on the menu there. Not that I ever had a chance to enjoy it in those hallowed halls myself. But if the Midlife Second Wife couldn’t go to the Plaza, then the Plaza surely can go to the Midlife Second Wife. And it does, each time I bake this sumptuous cake.

Don’t be alarmed; this really is how the cake is supposed to look after you remove it from the oven.

TRUMPS’ CHOCOLATE TEA CAKE

Six-ounces semisweet chocolate, melted and cooled
One stick unsalted butter, softened
Two-thirds cup sugar
Three eggs
One-half cup cake flour, sifted
Raspberry or strawberry jam

Butter and flour a nine-inch cake pan and line the bottom with waxed or parchment paper; set aside. Whisk the chocolate and butter together in a bowl. Add the sugar, then beat in the eggs, one at a time. Blend in the flour until just mixed. Pour into the prepared pan and bake in a preheated 350-degree oven for 20-25 minutes. (At 25 minutes I insert a wooden skewer into the center of the cake; if it’s clear when I pull it out the cake is done. It really depends on each individual oven.)

The cake will rise slightly, then sink in the center. Cool cake in the pan, then invert onto a serving plate and peel off the parchment paper. Cake will be dense and moist. Chill for one hour and spread the top with fine quality raspberry or strawberry jam.

This cake freezes beautifully, if carefully wrapped. I should point out that I always make two cakes at a time, doubling the ingredients. This way, I always have a delicious dessert on hand for unexpected company, or the start of a stash for the holidays.

To freeze, I wrap the completely cooled cake in waxed paper, then I wrap it in foil, and then I place it, gently, in a plastic Ziploc bag.

I know that you’re eager to see a picture of the finished cake, so here it is!

Voilà! I frosted this with strawberry jam and garnished it accordingly.

*Ivana, you might want to think about subscribing to my blog…