Instructions: To make the cocoa cake: In a large bowl, thoroughly mix the whole wheat flour, unbleached flour, brown sugar, cocoa, baking powder and baking soda.

Place the yogurt, oil, egg and vanilla in another large bowl. Using an electric mixer on low speed, beat for 30 seconds to combine.

Add the dry ingredients and beat on low speed until just combined.

Increase speed to high and beat for about 3 minutes.

Coat a 9" X 9" baking dish or a 9" springform pan with no-stick spray.

If you intend to unmold the cake, cut a piece of wax paper to fit the bottom and spray the paper. Pour the batter into the pan. Bake at 350F degrees for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Let cool on a wire rack.(If unmolding, let cool on the rack for 10 minutes.

Unmold onto a plate and peel off the paper; let cool completely.)

To make the raspberry sauce: Puree 1 cup of the raspberries. Set aside.

In a 2-quart saucepan over medium-low heat, melt the preserves. Stir in the lemon juice and pureed raspberries. Heat for 1 minute. Add the remaining 2 cups of raspberries and stir well to coat them with glaze. Set aside to cool.

To serve, cut the cake into pieces and transfer to dessert plates. Spoon sauce over the cake and add topping.

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