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!
Dish Count :: 1 Baking Dish, 1 Mixing Bowl, 1 Saucepan
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 January. Sound good? Good!
Okay, on to the embarrassing part of this post… I try not to do embarrassing things. But I am sure that most people who see me on a day to day basis see me doing just that at a comically routine interval. How do I still have friends?
So why should I admit one of the more stupid things I’ve done when no one was around to see it? Because the two sides of me – who one found it crawl-into-a-hole inducing, and the other who found it hilarious in equal measure – was laughing at herself and hoping that no one inconspicuously saw, peeking around corners or driving by.
In the way back, olden days, one of the requirements of me getting a driver’s license was that I had to learn how to drive a stick. While this is all well and good, six months earlier my stepdad had major neck surgery. I mean, major. Then he decided it was a great time to teach me to drive a stick… you can see where this is going, right?
He drove me in my new car, down to the mall’s empty parking lot at 7am on a Saturday. It was still frosty out and the sun was barely up. I nervously got behind the wheel, and he talked me through starting the car, and my immediate release of the clutch and the car leaping forward. I popped the clutch and killed the car so many times, he retorted, “Man, I’m glad my neck has healed or my head would have fallen off!”, and in no time flat I was in tears, popping the clutch and killing the car again. And again. And again.
Looking back it is hilarious. And last Monday it all came back to me.
Every day I park in the same floor of the same garage, in the same spot on the end of the row, in front of the same column. The only difference from day to day is whether I am driving the stick or the automatic Outback.
I was in an admitted rush leaving that day, throwing my stuff in the car, jumping into the seat, turning on the heated seats (priorities), and then the car LURCHED forward, died and an all mighty THUMP rocked me and the car.
I blinked twice, realized that no the airbags did not go off (thank gawd), and leapt out of the car to inspect the damage… In 17 years (please don’t do the math for how old I am…) I have driven a stick, and never not once, until last week, have I killed it and ran it into something. That was a new low, even for me.
Looking around to see who might have possibly seen it, thankfully no one did, I inspected the damage, the chipped paint, the crinkled license plate with a perfect bend right down the middle, and me, feeling like a right effing moron, slinked back to my car, looked over my shoulder once more, and got out of there as soon as possible.
Somedays I even amaze myself. Sigh.
And that’s when I came home to eat my feelings in chocolate. So at least something good came from this embarrassing saga.
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! If chocolate and raspberry, and chocolate and espresso are two flavor pairs MFEO, than 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…. or on your “I just ran my car into a parking garage column, and thankfully no one saw it” menu.
Need more sinful recipes for Valentine’s Day? Got you covered!
Chocolate Raspberry Espresso Pudding Cake
- 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.
Very lightly adapted from Laurie McNamara of Simply Scratch – Dark Chocolate Espresso Pudding Cake