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Warm Chocolate Raspberry Pudding Cake


The beauty of this cake is that the frosting is baked in the same pan with the batter. When the cake is inverted onto a cake plate a few minutes after baking, it is bathed, miraculously, with frosting. Although this cake is best served warm, it is also delicious at room temperature.



Cake Batter



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  • Heat oven to 350 degrees F. Generously butter a 9 x 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 extract 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 degrees 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.
  • Serves 6 generously.

    Source: Gourmet, January 1999


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