When I was served this cake the other day at a cooking class my mind went “ding-ding.” I’ve had this before. I’ve made this before. Surely it’s already on my blog? When I got home from the class I went to my recipe index to look. Hmmm. No, couldn’t find it. That was odd. It should be on my blog since it’s such a great dessert. A layer of chocolate stuff on the bottom (that becomes a kind of frosting once you invert it), then a rich and tasty chocolate cake. Chocolate sinfulness!
Well, the next day I was on the phone with my friend Linda, and mentioned it. She said, “oh yes, you made that cake for me once and gave me the recipe.” In fact, Linda has made it a couple of times herself. Sure enough, I found the recipe – it was right where it should be, but it had no photo attached. That meant just one thing – I’d gotten this recipe before I started my blog. So, we’re fixing that error right now. I compared the two recipes – from Tarla Fallgatter (the older recipe I already had) and the new one from Linda Steidel, the instructor from the class I attended last week. Identical except for a couple of words in the instructions.
So, here you are, with this outstanding recipe for a cake that has its own frosting of sorts. First you make that part (melted chocolate, seedless raspberry jam and cream) and pour it into the bottom of a round cake pan. Then you make the chocolate cake – nothing unusual other than more seedless raspberry jam in it. It’s got the usual stuff – butter, cocoa, eggs, sugar, flour, leavening, etc. The cake batter is poured on top of the “frosting” layer in the pan. Once baked, you leave it sit for 10 minutes then invert it onto a cake plate (with a raised edge) and the “frosting” oozes slightly onto the plate. Gorgeous. Delicious.
This is best served warm, but if you want to make it earlier in the day, that’s fine. Let it sit out, then when you’re ready to serve, warm it in a 350° oven for about 10 minutes. 15 minutes at the most. Cut into wedges, add a few fresh raspberries (and whipped cream if you want decadence) and serve immediately. To raves. The recipe is going onto my favorites list if that tells you whether you need to make this or not!
What I liked: the intense chocolaty flavor – from the chocolate in the frosting and the cocoa in the cake itself. It’s very tender and “just right” with the oozing frosting on it.
What I didn’t like: absolutely nothing. Perfection as it is!
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Warm Chocolate Raspberry Pudding Cake
Recipe By: From cooking instructor Tarla Fallgatter
Serving Size: 8
Serving Ideas: Garnish with fresh raspberries and mint leaves, or sprinkle powdered sugar on the top and a few large dollops of whipped cream
NOTES: Do not used Dutch process cocoa for this dish. Do not chill this cake – it will keep 2-3 days at room temperature. If doubling the recipe, make in two separate pans. You can make this cake one day ahead – cool it completely, cover and leave at room temp. Reheat cake uncovered at 350° for 10-15 minutes.
3 ounces bittersweet chocolate — cut in pieces
1/2 cup raspberry jam — seedless
1/2 cup heavy cream
CAKE BATTER:
1/2 cup boiling water
1/3 cup unsweetened cocoa powder — plus 2 teaspoons
1/4 cup whole milk
1/3 cup raspberry jam — seedless
1/2 cup unsalted butter
1/3 cup packed light brown sugar
1/3 cup sugar
2 large eggs
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Fresh raspberries for garnish
1 cup heavy cream — whipped to soft peaks
1. Preheat oven to 350° and generously butter a 9 by 2 inch round cake pan. Make sure you butter all the top edges as this rises well above the pan.
2. FROSTING: (pudding): In a small pan bring chocolate pieces, jam and heavy cream to a simmer, stirring occasionally, until smooth. Pour into cake pan.
3. CAKE: In a bowl whisk together boiling water and cocoa powder until smooth (use a whisk and a large bowl) then add milk, vanilla and jam. In a large bowl with an electric mixer beat together the butter and sugars until light and fluffy and add eggs, one at a time, beating well after each addition. In another bowl sift together the flour, baking soda and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
4. Pour batter EVENLY over frosting mixture. Bake in the middle of the oven for 30-35 minutes. Use a cake tester in the center of the cake – but don’t poke down into the “frosting” mixture. The frosting on the bottom will still be liquid. Cool cake on a rack for about 10-20 minutes.
5. Run a thin knife around the edge of the pan and twist pan gently back and forth on a flat surface to loosen the cake – it should almost float in the frosting – otherwise you won’t be able to get the cake out of the pan. Invert a cake plate with a slight lip over the cake pan and, holding the pan and plate together with both hands, quickly invert cake onto the plate. Frosting will cover the cake and run onto the plate. Serve with additional whipped cream and a few fresh raspberries on the side.
Per Serving: 547 Calories; 36g Fat (56.0% calories from fat); 7g Protein; 57g Carbohydrate; 4g Dietary Fiber; 146mg Cholesterol; 244mg Sodium.

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