Wednesday, February 12, 2014

Warm Chocolate-Raspberry Pudding Cake


Which do you like better?  A super rich chocolate cake, or a molten lava cake?  Just kidding, you don't have to choose if you make this warm chocolate-raspberry pudding cake.  This thing is pretty amazing.  Oh and I forgot to mention - it's self-frosting, so after you are tortured by the smell of it baking, you just invert it onto your cake plate and it's ready to go.  This really and truly couldn't be easier.

So allow me to break this cake down for you - first, you make the ganache-frosting - simply melt bittersweet chocolate, raspberry jam, and heavy cream in a saucepan, then pour it into a cake pan.  Then you mix up the super simple cake batter.  Spread it over the ganache, pop that baby in the oven, and then go sit down and have a glass of wine with your honey.  After a tortorous thirty minutes of smelling it bake, and another excruciating 10 minutes of allowing it to cool (burnt mouths are no bueno), you can dig in.

And dig in, you will.  The top of the cake is the chocolate frosting, then from there you get a pudding/lava cake texture, which eventually gives way to a regular cake.  Kind of an ombre of textures and consistencies going on here.

I don't know if you've finalized your dessert plans for Valentine's Day, but I definitely recommend this. I especially recommend it if you are snowed in with nothing but pantry staples.  And I DEFINITELY recommend just standing at the cake plate and eating it by the forkful.  Plates are overrated, after all.

Warm Chocolate-Raspberry Pudding Cake
barely adapted from The Gourmet Cookbook
serves 6 to 8


  • 1/2 cup seedless raspberry jam
  • 1/2 cup heavy cream
  • 3 oz bittersweet chocolate, chopped
  • 1/2 cup boiling water
  • 1/2 cup plus 2 tsp unsweetened cocoa powder
  • 1 tsp instant coffee powder
  • 1/4 cup buttermilk
  • 1 tsp vanilla extract
  • 1/3 cup seedless raspberry jam
  • 1 cup all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 8 Tbs butter, softened to room temperature
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs, at room temperature
Preheat the oven to 350 degrees.  Generously butter a 9-inch round cake pan and set aside.

Make the frosting:  In a medium saucepan, melt the raspberry jam, cream, and chocolate over medium heat, stirring often.  Once it has melted, pour into the prepared cake pan and spread evenly with a spatula.  Set aside.

Make the cake:  In a large heat-proof measuring cup, whisk together the boiling water, cocoa powder, and coffee until smooth.  Whisk in the buttermilk, vanilla extract, and raspberry jam, then set the measuring cup aside.

In a medium bowl, sift together the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle attachment, mix the butter with the sugars at medium-high speed until light and fluffy, about 3 to 5 minutes.  Add the eggs one at a time, beating well after each addition, and scraping down the sides of the bowl if needed.

Add the flour and cocoa mixtures alternately, starting and ending with the flour, and mixing at low speed just until incorporated.  

Spoon the batter over the frosting in the prepared cake pan, spreading it to completely cover the frosting.

Bake 30 to 40 minutes, or until a wooden skewer comes out clean when inserted into the center of the cake.

Remove the cake from the oven and cool on a wire rack 10 to 20 minutes.  

When ready to serve, run a thin knife around the edge of the pan and twist it gently back and forth to loosen the cake.  Place a cake plate on top of the pan, then invert the cake and plate.  Gently lift the pan.

Serve warm, garnished with whipped cream and/or raspberries if desired (and I think they would be great with the cake, but we are snowed in, plus the raspberries at the grocery store are kind of sketchy this time of year).


Josie said...

Well, I'm pretty sure my V-Day dessert plans just changed. All this chocolate just can't be dismissed!

Josie said...

Oh wow. Chocolate & Raspberry are totally my thing. And so is cake :)

Josie said...

This is one of my very favorite cakes! I haven't made it in a long time, I think I need to remedy that stat!

Josie said...

I feel like this merges everything I love about gooey chocolate cakes into one fantastic cake. This looks amazing! I was menu planning, looking for the perfect dessert for Sunday....and...I think I found it. Yum!

Josie said...

I was already planning on making a chocolate & raspberry cake for my mom's birthday this week. Thanks for providing the perfect recipe! Can't wait to try it!

Josie said...

I hope you enjoy it - let me know how it turns out!

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Josie said...

any info on nutrition value. would like to know esp. carb/fiber

Josie said...

Made these last night, very tasty! One question I have is how do you keep the bottom from getting soggy? I found the top to be perfect, but the bottoms were soggy.

Josie said...

These are so good Josie! My family loves them. I served them with a bagged chopped southwest salad from Kroger. You're right about the sauce - when I tasted it alone it was pretty spicy. But once mixed with everything it wasn't spicy at all!

Question for you - my corn tortillas cracked and tore as I was rolling them. Did I not heat them long enough? I always seem to have this issue with corn tortillas. They did turn out pretty mushy. But it definitely doesn't take away from the taste. They just don't look as pretty :)

Josie said...

Hey CJ, I'm not sure you can really do too much, it's just the way the recipe goes. Maybe add a few extra minutes to the cook time before pouring on the sauce? Or try pouring a little less sauce? Also, be sure you get as much of the sauce out of the filling as you can when you strain it. Hope that helps, and glad you liked them!

Josie said...

Hey Kent! You know, sometimes mine tear sometimes they don't. But try heating them a little longer and see if that helps, it does usually help me to heat them a little more if they are cracking as I assemble. So glad you loved them!!

Josie said...

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