↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
For frosting
3 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 cup seedless raspberry jam (about 5 ounces)
1/2 cup heavy cream
For cake batter
1/2 cup boiling water
1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process)
1/4 cup whole milk
1/2 teaspoon vanilla
1/3 cup seedless raspberry jam (about 3‚ ounces)
1 stick (1/2 cup) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Garnish: raspberries
Preheat oven to 350 and generously butter a 9- by 2-inch round cake pan.
Make frosting:
Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
Make cake batter:
In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together 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.
Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F. 10 to 15 minutes.
Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
Serve cake garnished with raspberries.
view more member recipes
WARM CHOCOLATE RASPBERRY PUDDING CAKE
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
For frosting
3 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 cup seedless raspberry jam (about 5 ounces)
1/2 cup heavy cream
For cake batter
1/2 cup boiling water
1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process)
1/4 cup whole milk
1/2 teaspoon vanilla
1/3 cup seedless raspberry jam (about 3‚ ounces)
1 stick (1/2 cup) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Garnish: raspberries
Preheat oven to 350 and generously butter a 9- by 2-inch round cake pan.
Make frosting:
Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
Make cake batter:
In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together 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.
Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F. 10 to 15 minutes.
Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
Serve cake garnished with raspberries.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Warm Brownie Pudding Cake
by sgre52160
2 cups flour 3/4 cup sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/3 cup unsweetened cocoa 1/4 cup unsweetened cocoa 1/2 cup milk 3 tbsp butter; melted 1 tsp vanilla extrac
by sgre52160
2 cups flour 3/4 cup sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/3 cup unsweetened cocoa 1/4 cup unsweetened cocoa 1/2 cup milk 3 tbsp butter; melted 1 tsp vanilla extrac
Warm Caramel Apple Pudding Cake - Easy
by sgre52160
2 large Granny Smith apples, peeled, thinly sliced 1 pkg. (2-layer size) yellow cake mix, divided 2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding 1-1/2 cups cold milk 1 jar (12.25 oz.) carame
by sgre52160
2 large Granny Smith apples, peeled, thinly sliced 1 pkg. (2-layer size) yellow cake mix, divided 2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding 1-1/2 cups cold milk 1 jar (12.25 oz.) carame
Warm Chocolate Melting Cake
by sgre52160
8 oz semisweet chocolate 1 cup butter 7 eggs, divided use 6 tbsp sugar 1/2 cup flour Vanilla ice cream, for serving Preheat oven to 375. Melt chocolate and butter; cool 10 minutes. In s
by sgre52160
8 oz semisweet chocolate 1 cup butter 7 eggs, divided use 6 tbsp sugar 1/2 cup flour Vanilla ice cream, for serving Preheat oven to 375. Melt chocolate and butter; cool 10 minutes. In s
Chocolate-hazelnut Cake With Raspberry Preserves & Chocolate Ganache
by sgre52160
3 large eggs 2 cups cake flour 1/2 cup dark, unsweetened, cocoa powder 1 tablespoon baking powder 3/4 teaspoon salt 3/4 cup unsalted butter, softened 1 1/4 cups granulated sugar 2 teaspo
by sgre52160
3 large eggs 2 cups cake flour 1/2 cup dark, unsweetened, cocoa powder 1 tablespoon baking powder 3/4 teaspoon salt 3/4 cup unsalted butter, softened 1 1/4 cups granulated sugar 2 teaspo
Raspberry Chocolate Rum Cake
by sgre52160
1 package chocolate cake mix 1 small chocolate instant pudding 1 cup Bacardi Black Rum 3/4 cup water 1/2 cup oil 4 eggs 12 oz semi-sweet chocolate chips 1 cup raspberry preserves 2 tbs
by sgre52160
1 package chocolate cake mix 1 small chocolate instant pudding 1 cup Bacardi Black Rum 3/4 cup water 1/2 cup oil 4 eggs 12 oz semi-sweet chocolate chips 1 cup raspberry preserves 2 tbs
view more member recipes
related CDKitchen recipes
Chocolate Suicide Cake
Raspberry Chocolate Fudge Red Velvet Cake
Boston Cream Pound Cake
Kahlua Cake
Boston Cream Cake
Kahlua Fudge Cake
Easy Chocolate Chip Pound Cake
Chocolate Toffee Trifle
Death By Chocolate Bundt Cake
Death By Chocolate Trifle Dessert