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!
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!
What is the dish count for this Chocolate Raspberry Espresso Pudding Cake?
You will need:
- 1 Baking Dish
- 1 Mixing Bowl
- 1 Saucepan
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, 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!
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