Valentine’s Day is fast approaching soon and always calls for something chocolate! Most definitely! This Chocolate Raspberry Pudding Cake is a perfect dessert for the occasion, or anytime your chocolate cravings hit hard!
Chocolate Side Kicks
When I think of a great side kick with chocolate, I always come back to either orange, strawberry, mint, or raspberry. All pair so well with chocolate and bring their own spin on flavor combinations and enhancing chocolate. Thinking back, the first chocolate paired dessert I made was with orange in a yummy chocolate orange mousse. That was the first time I really experienced how well those two flavors merry.
This recipe uses raspberry jam which makes the recipe easy and quick. You could also use raspberry puree. Jam makes it super simple to incorporate into the recipe and easily purchased from the store. You might ask if you should use jams with seeds? I like either option. Both make this divine Chocolate Raspberry Pudding Cake amazing!
Raspberry Jam is used:
- in the chocolate sauce
- in the cake batter
Chocolate Pudding Cake
This cake is super light and fluffy, but not too sweet. I use organic sugar over regular white sugar to lower the carbs and make it a bit less sweet to the taste. Perfectly sweetened, I think. I’ve been a fan of using organic sugar in my baking lately for that reason.
- Organic sugar is browner in color than regular white sugar. Not only that, but it’s also grown organically and adheres to organic farming practices and regulations and not GMO.
I must give credit to this amazing recipe to one of my favorites and most awesome cookbooks that I have had for many years. This recipe hails from the Gourmet Cookbook. A cookbook must have for every cook or baker wanting to step up their culinary game!
Individual servings for this Chocolate Raspberry Pudding Cake are made in 3 1/2′ ramekins. I sprayed them generously with cooking spray before adding the sauce and chocolate cake batter. Super simple assembly:
- Sauce is made and added to the bottom of the ramekins
- Cake batter is placed on top of the sauce
- Baked till cakes are done-ready for inverting after small time of cooling
Chocolate Pudding Cake Memories
My first baking experience with chocolate pudding cakes was a recipe I found early on in my cooking journey published in Ladies Home Journal magazine. Wow, talk about a flashback from the past. I’m not sure it’s on newsstands now? I smile every time I make it.
Regardless, my family and I LOVED that recipe, especially how it makes its own chocolate sauce when baking. Totally to die for. My kids still request it, all grown up and all!
However, I’m thinking this may be their new favorite. I know its mine!
This Chocolate Raspberry Pudding Cake gets placed next to that wonderful recipe from the magazine I found years ago. I hope you will try it and agree that it’s a total keeper in your recipe collection!!!Print
Chocolate Raspberry Pudding Cake
Delicious chocolate cake with a hint of raspberry baked individually making its own sauce that can be eaten alone or with a scoop of vanilla ice cream to boot.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: Creaming
- Cuisine: American
1/4 cup raspberry jam
1/4 cup cream
1 1/2 oz semisweet chocolate chips
1/4 cup boiling water
3 T cocoa powder
2 Tablespoons + 2 teaspoons sugar
2 Tablespoons + 2 teaspoons brown sugar
4 Tablespoons unsalted butter, softened
2 Tablespoons milk
1/4 teaspoon vanilla
2 Tablespoons + 2 teaspoons raspberry jam
1/2 cup flour
1/4 + 1/8 teaspoon baking soda
1/8 teaspoon salt
Grease 4- 3 1/2″ ramekins and place on a baking sheet.
Whisk jam and cream in a saucepan, add chocolate and heat on low till chocolate is melted and mixture is smooth.
Divide the sauce evenly into the 4 ramekins, covering the bottom of each.
Place the cocoa in a small bowl, add the water and whisk to combine.
Add in the milk, vanilla, and jam and whisk to combine, set aside.
Cream the butter and sugars in a mixing bowl with paddle attachment till creamy and fluffy.
Mix in the egg and mix to combine all.
Add in the flour mixture and mix to combine, then add in the chocolate mixture and mix well till everything is combined and you have a smooth batter.
Scoop batter into each ramekin, dividing the batter evenly between the four ramekins.
Bake 17-18 minutes till the cake is done.
Cool 8 minutes, run a knife around the edges of each cake and invert each on a small plate, the sauce will be on the top of each cake.
Top with vanilla ice cream.
Drizzle heated raspberry jam or chocolate sauce over the top and experience a little heaven on earth.
Cakes can be baked and cooled to room temperature. Heat in microwave 40-45 seconds then invert.
Cakes can also be assembled into ramekins, then refrigerated for a day. Baked as directed.
This can also be baked into a single cake pan or baking dish, increase the baking time accordingly.
Recipe comes from “The Gourmet Cookbook.”
Keywords: chocolate, raspberry