Warm Chocolate Raspberry Pudding Cake

Makes 6

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.

ingredients

Frosting

3oz Fine Quality Bittersweet Chocolate (not unsweetened)
1/2C Seedless Raspberry Jam (~5oz)
1/2C Heavy Cream

Cake Batter

1/2C Boiling Water
1/3C plus 2t unsweetened cocoa powder (not Dutch process)
1/4C Whole Milk
1/2t Vanilla
1/3C Seedless Raspberry Jam (about 3, ounces)
1 Stick of Butter, softened
1/3C Packed Light Brown Sugar
1/3C Granulated Sugar
2 Eggs
1C Flour
3/4t Baking Soda
1/4t Salt
Garnish: Raspberries

directions

Preheat over to 350 and generously butter 1 9x2" round cake pan.

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.

Cake Batter

1
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 batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
2
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. 10 to 15 minutes.
3
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.
4
Serve cake garnished with raspberries

Source: Susan