Description
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!
Ingredients
Units
Scale
- 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
Instructions
- 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.