Chocolate Raspberry Pudding Cake is a delightful dessert that marries the rich, indulgent flavors of chocolate with the tartness of fresh raspberries. This combination creates a delectable dish that not only satisfies chocolate cravings but also introduces a refreshing fruit element.
Ingredients
Scale:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 cup fresh raspberries (or frozen, thawed)
1/2 cup chocolate chips (semi-sweet or dark)
Powdered sugar for dusting (optional)
Homemade raspberry sauce (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish or a similar-sized round cake pan.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
In another bowl, mix the melted butter, milk, eggs, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
Fold in the chocolate chips and fresh raspberries gently.
Pour the batter into the prepared baking dish and smooth the top.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool for at least 10 minutes in the pan before transferring it to a wire rack to cool completely.
