Raspberry Chocolate Coffee Pudding Cake

Posted by Lillian on 2013 May 8th

Raspberry Chocolate Coffee Pudding Cake

Chocolate and coffee are without a doubt two of mankind's most seductive consumable creations. Regardless of who you are or where you're from, chocolate and coffee go together like Bert and Ernie

This classic glazed brownie cake recipe combines the flavor-marriage of chocolate, coffee, raspberries and pudding, and it's super easy to whip together.

Your kids will go bonkers if you whip this up on a Sunday evening, your girlfriend will thank you, and your frenemies will be very, very confused.

Raspberry Chocolate Coffee Pudding Cake Recipe: Serve warm from the baking pan!

Batter:

1 cup (250 ml)flour
3/4 cup (175 ml)sugar
3 tbs (50 ml)unsweetened cocoa powder
2 tsp (10 ml)baking powder
1/2 tsp (2 ml)salt
1/2 cup (125 ml)milk
3 tbs (50 ml)butter, melted
1 tsp (5 ml)vanilla

Pudding:

3/4 cup (175 ml)sugar
2 tbs (30 ml)unsweetened cocoa powder
Dashsalt
1 1/3 cup (300 ml)Raspberry Chocolate coffee, hot

Instructions:Preheat oven to 350°OF (180°C). Have ready an ungreased 8 x 8-inch (20 x 20-cm) pan.

In a small bowl, mix together flour, 3/4 cup of sugar, 3 tbs cocoa powder, baking powder and 1/2 tsp salt. Then stir in the milk, butter and vanilla. Spread batter evenly into the pan.

In another small bowl, combine until blended 3/4 cup sugar, 2 tbs unsweetened cocoa powder and the dash of salt. Sprinkle evenly over the cake batter.

Pour the brewed Raspberry Chocolate coffee over the batter. Do not stir.

Bake 25-30 minutes until the center is set and firm to the touch. The top of the cake will look crackled. Cool on a wire rack for 5 minutes. Serve warm.

As shown in the picture, you can also spread a couple tablespoons of raspberry jam or sauce on the plate and top the cake with fresh raspberries.

If you don't drink coffee, you can try using 3 or 4 drops of Raspberry Chocolate MiniSyrup as a substitute. It works just as well!

Serves 6–8.