Warm Chocolate Raspberry Pudding Cake

Posted by wmw on July 21, 2013

Warm Chocolate Raspberry Pudding Cake (with Wedge Mountain Roses & Rubies ~ Raspberry Dessert Wine)

The beauty of this cake is that the frosting is baked in the same pan with the batter. When the cake is inverted onto a cake plate a few minutes after baking, it is bathed, miraculously, with frosting. Although this cake is best served warm, it is also delicious at room temperature.

Gourmet I January 1999 Go to www.epicurious.com for the recipe online, and for reviews, etc.

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

Preheat oven to 350°F. 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.

Words from good friend Joanne Saliby, who passed this recipe on to us:  "On each serving plate drizzle a swirl of Roses and Rubies Raspberry Wine.  Place a serving of cake on it. Top the cake with a little real whipped cream. Drizzle with a little more Roses and Rubies and top with a few fresh raspberries. Serve with a small glass of the wine in your prettiest crystal glass."