Chocolate Raspberry Espresso Pudding Cake
Let’s get down with some serious chocolate love with this chocolate raspberry espresso pudding cake, with rich chocolate cake and a fudgy pudding layer at the bottom that is quite a surprise! It’s basically a chocolate lava cake for a crowd.
The first two recipes I made this year were veggies, and while I’m cool with that, it is high time for something sinful as we round out the new year. Chocolate is one of the main food groups, or at least in my mind it is. Am I wrong? No, that’s what I thought! HA! So as Valentine’s Day approaches, and you’re looking for a decadent, yet easy dessert to make for you and those you love, this Chocolate Raspberry Pudding Cake is a perfect solution. It make enough to feed 6 generous portions, and is quite the showstopper in itself. It’s not as fussy to make as a traditional chocolate lava cake, so that in itself makes it a win!
Sound good? Good!
What is the dish count for this Chocolate Raspberry Espresso Pudding Cake?
You will need:
- 1 Baking Dish
- 1 Mixing Bowl
- 1 Saucepan
Ingredients for Chocolate Raspberry Pudding Cake
The ingredients are likely what you already have in your pantry. A couple you can find in your grocery store bought fresh, or omitted if you can’t find them. Do whatever is best and easiest for you. Low stress is the way to be.
- All Purpose Flour
- Cocoa Powder
- Baking Powder
- Milk – whole is preferred
- Butter, melted and cooled
- Vanilla Extract
- Fresh Raspberries, divided
- Brown Sugar
- Espresso Powder – if you don’t have any, that’s fine. You can do without. You can also find this in the baking aisle at most grocery stores now.
- Boiling Water
- Powdered Sugar
- Whipped Cream
This chocolate raspberry espresso pudding cake comes courtesy of my dear blog friend Laurie, who has made every dreamy version imaginable.
I have had pudding cake’s on my list of must-makes for ages, and I used her recipe as the base for this creation.
I can now definitely say that these will be a routine dessert in our house for any time company comes over!
How To Make a Stencil On The Cake
I’m going to let you in on a secret for the stencil on this pudding cake. You know those paper doilies you can find at your grocery store in the baking aisles, that basically have been there for the last 30 years, and you don’t know why? You wonder who buys them, beside your grandmother? Yeah, no one. Well, now you know – me. And you. Because I use the large ones to create this stencil effect with powdered sugar.
When decorating this chocolate pudding cake, gently lay the doily over the top of the cake and sift 1 to 2 Tablespoons of powdered sugar over the top of the doily. Gently lift it away from the cake to reveal the design. That’s it. That’s the trick!
If chocolate and raspberry, and chocolate and espresso are two flavor pairs MFEO, then combining the three is the holy trinity of flavors! I never knew that it would be this easy, and I can’t recommend enough that this should be on your Valentine’s day menu.
Need more sinful recipes for Valentine’s Day? Got you covered!
Let’s get down with some serious chocolatey love with this chocolate raspberry espresso pudding cake, with rich chocolate cake and a fudgy pudding layer at the bottom that is quite a surprise!
- 1 cup All Purpose Flour
- 3/4 cup Sugar
- 1/3 cup Cocoa Powder
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Milk, whole is preferred
- 2 Tbsp Butter, melted and cooled
- 2 tsp Vanilla Extract
- 1 pint Fresh Raspberries, divided
- 3/4 cup Brown Sugar
- 1–2 Tbsp Espresso Powder
- 1 cup Boiling Water
- Powdered Sugar
- Whipped Cream
- Preheat your oven to 350°.
- In a medium bowl whisk together the flour, sugar, cocoa, baking powder, and salt.
- Stir in the milk, butter and vanilla until just combined to create a batter. It may be slightly lumpy but that is okay.
- Gently fold in 1 cup of fresh raspberries. Set aside the remaining for garnish before serving.
- Pour the cake batter into an un-greased 9×13 baking dish and spread evenly through the dish.
- Next, add the brown sugar and espresso powder into a bowl and pour in 1 cup boiling water. Stir until the sugar has dissolved and pour directly over the cake batter. I recommend turning a spoon over, and gently pouring the water over the batter so it does not create large divots in the batter. Do not stir!!
- Carefully slide the baking dish into the oven and bake for 35-40 minutes. Rotating the pan halfway during baking. The edges will bubble with the fudgy layer underneath. But if you are concerned, insert a toothpick into the middle of the cake to make sure that the batter itself is cooked through.
- Cool on a wire rack and serve while still warm, with ice cream, fresh raspberries, and a sprinkle of powdered sugar.
Keywords: Chocolate, Pudding Cake, Cake, Valentine’s Day