Raspberry Fudge Pudding Cake
Raspberries and chocolate combine for this fudgy cake that's perfect for Valentine's Day or a simple night with the family.
Servings: 8 servings
Ingredients
- 6 ounces fresh raspberries about 1 ½ cups
- 1 cup all-purpose flour
- 2 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 4 tablespoons unsalted butter softened
- 3/4 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
For the topping
- 2 tablespoons packed brown sugar
- 1 tablespoon unsweetened cocoa powder
Instructions
- Preheat oven to 350°F. Grease a 2-quart baking dish with nonstick spray or butter. In a bowl, mash raspberries with a fork or potato masher and set aside.
- In a bowl combine flour, 2 tablespoons cocoa powder, baking powder, and salt.
- In a large bowl, beat together melted butter, 3/4 cup brown sugar, and vanilla.
- Stir in half the flour mixture, then all of the milk, then the remaining flour mixture, making sure to scrape the sides and bottom of the bowl and mixing until smooth.
- Spread batter into the baking dish. Spoon raspberries over batter. Combine remaining brown sugar and cocoa powder and sprinkle evenly over the top.
- Bake about 30 minutes or until wooden toothpick, inserted about 1/2 inch into cake portion, comes out clean. Let cool slightly, then serve warm.
