Chocolate Raspberry Pudding Cake Recipe

Pudding cakes like this Chocolate Raspberry Pudding Cake are great dessert ideas to make with raspberries.

To make this recipe you need about 1 pint (2 cups) of fresh raspberries.

Note: This raspberry cake is best served warm.

If you choose to make it a day or two in advance, let it cool at room temperature, and leave it in the pan. Then, reheat the cake, uncovered, at 350° for 10 to 15 minutes before serving.

How to Make a
Chocolate Raspberry Pudding Cake for Dessert 

Ingredients

FOR THE FROSTING

3 ounces chocolate (bittersweet)
1/2 cup seedless raspberry jam
1/2 cup heavy cream

FOR THE CAKE

1/2 cup boiling water
1/3 cup unsweetened cocoa powder
1/4 cup milk
1/2 tsp. vanilla extract
1/3 cup seedless raspberry jam
1/2 cup unsalted butter, softened
1/3 cup brown sugar, packed
1/3 cup granulated sugar
2 eggs
1 cup all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
2 cups raspberries, for garnish

Directions

FOR THE FROSTING

Using a knife or blender chop the chocolate into small pieces.

In a pan, combine the chocolate, the jam, and the cream and heat on low temperature, allowing mixture to simmer until smooth. Stir often to avoid any sticking or burning.

Pour the frosting into a cake pan.

FOR THE CAKE

In a bowl, whisk together the boiling water and the cocoa powder until smooth.

Add the milk, the vanilla, and the jam and continue to whisk until well combined.

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In a large bowl beat, (with an electric mixer), the butter, brown sugar, and granulated sugar until mixture is light and fluffy.

Add eggs, one at a time, and continue to beat well.

In another bowl, combine the flour, baking soda and salt, and add this flour mixture to the egg mixture, alternately with the cocoa mixture, while continuing to beat well.

Pour the cake batter evenly over the frosting mixture in the cake pan.

Bake at 350° F for 30 - 35 minutes, or until a toothpick inserted in the center comes out clean, (except for the liquid frosting on the bottom of the cake pan).

Cool cake for about 15 minutes at room temperature.

Using a thin knife, gently run it around the outside edge of the the cake, and move pan gently back and forth.

Invert a cake plate over cake pan, and turning cake plate and pan upside-down, transfer the cake to the plate.

Garnish servings of cake with fresh raspberries.

Makes 6 servings.

(This recipe has been adapted from a recipe at www.uzoj.com)

Enjoy this Chocolate Raspberry Pudding Cake!

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