WARM CHOCOLATE RASPBERRY PUDDING CAKE
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Raspberry Winter Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6 generously
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. and generously butter a 9- by 2-inch round cake pan.
- Make frosting:
- Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
- Make cake batter:
- In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
- Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F. 10 to 15 minutes.
- Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
- Serve cake garnished with raspberries.
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Sbusiso Duma
[email protected]I didn't have a bundt pan, so I baked the cake in a regular 9x13 inch pan. It turned out fine, but it wasn't as pretty as the bundt cake.
Fred Collins
[email protected]This cake was a little dry. I think I overbaked it.
Sameer Baloch
[email protected]I'm allergic to chocolate, so I made this cake with white chocolate instead. It was still delicious!
Sheraz Karamat
[email protected]I didn't have any raspberries, so I used strawberries instead. The cake still turned out great!
MD Ashikul Islam
[email protected]This cake was a little too sweet for my taste, but my kids loved it.
Wycklife
[email protected]I'm not a baker, but this cake was easy to make and turned out great! I'll definitely be making it again.
Sirena Horvath
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had.
Ramos Kingsley
[email protected]This cake is so delicious! The chocolate and raspberry flavors are perfect together.
Bec Kie
[email protected]I love this cake! It's my go-to recipe for chocolate cake.
revanne
[email protected]This cake was easy to make and turned out perfectly. It's a great recipe for a special occasion or a simple dessert.
Abdulaahi Daahir
[email protected]I'm not a big fan of chocolate cake, but this one was really good. The raspberry filling was especially tasty.
Rand Ali
[email protected]This cake was a hit at my dinner party! Everyone raved about how delicious it was. The presentation was also beautiful, with the raspberries on top.
Ebenezer Arthur
[email protected]My family loved this cake! It was so moist and chocolatey, and the raspberry filling was the perfect balance of tart and sweet. I will definitely be making this again.