Warm Raspberry-Chocolate Pudding Cake
This easy raspberry chocolate pudding cake is half cake, half pudding, and all chocolatey deliciousness.
Ingredients
- 240 ml fresh or frozen raspberries
- 25 g sugar
- 1 tbsp lemon juice
- 125 g flour
- 150 g sugar
- 21 g cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- 120 ml milk
- 28 g melted butter
- ½ tsp vanilla extract
- 105 g packed brown sugar
- 21 g cocoa powder
- 240 ml boiling water
- 180 ml milk
Instructions
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Preheat oven to 175 °C. Grease an 8x8-inch baking dish.
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In a small saucepan set over medium-high heat, bring the raspberries, sugar and lemon juice to a boil. Cook for 2 minutes, breaking up the berries with a wooden spoon as they cook. Pass the cooked berries through a fine-mesh strainer to remove pulp and seeds, pressing to extract as much purée as possible. Set aside to cool completely.
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Meanwhile, make the cake layer. Sift flour, white sugar, cocoa powder, baking powder and salt into a large bowl. Pour in milk, melted butter, and vanilla extract, and stir until combined. (The batter will look very thick at this stage. That's to be expected. Keep calm and carry on.)
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Scrape the batter into prepared baking dish, and spread it out into a more or less even layer. Spoon the raspberry purée onto the batter in large dollops.
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Now, prepare the topping. In a small bowl, whisk together brown sugar and cocoa powder. Sprinkle evenly onto the batter. Slowly pour in the boiling water and milk, covering the batter and topping. (Don't panic if your cake looks like a watery mess at this point. That's to be expected. Keep calm and carry on.)
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Bake in preheated oven for 40 minutes, or until the mixture has separated into a dry cake-like layer on top and a soft pudding-like layer on the bottom. Let stand for about 15 minutes before spooning out into individual serving dishes, topping each with a dollop of whipped cream and fresh berries if so desired.
Notes
Committed to this collection by the hand of Hunter.
