Chocolate Raspberry Espresso Pudding Cake Recipe

Name: Chocolate Raspberry Espresso Pudding Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6-8 servings
Ingredients: 1 cup All Purpose Flour; 3/4 cup Sugar; 1/3 cup Cocoa Powder; 2 tsp Baking Powder; 1/2 tsp Salt; 1 cup Milk, whole is preferred; 2 Tbsp Butter, melted and cooled; 2 tsp Vanilla Extract; 1 pint Fresh Raspberries, divided; 3/4 cup Brown Sugar; 1-2 Tbsp Espresso Powder; 1 cup Boiling Water; Powdered Sugar; Whipped Cream

Ingredients

1 cup All Purpose Flour
3/4 cup Sugar
1/3 cup Cocoa Powder
2 tsp Baking Powder
1/2 tsp Salt
1 cup Milk, whole is preferred
2 Tbsp Butter, melted and cooled
2 tsp Vanilla Extract
1 pint Fresh Raspberries, divided
3/4 cup Brown Sugar
1-2 Tbsp Espresso Powder
1 cup Boiling Water
Powdered Sugar
Whipped Cream

PREP TIME 10m	COOK TIME 40m	TOTAL TIME 50m
YIELD 6-8 servings

Instructions

Preheat your oven to 350°.
In a medium bowl whisk together the flour, sugar, cocoa, baking powder, and salt.
Stir in the milk, butter and vanilla until just combined to create a batter. It may be slightly lumpy but that is okay.
Gently fold in 1 cup of fresh raspberries. Set aside the remaining for garnish before serving.
Pour the cake batter into an un-greased 9×13 baking dish and spread evenly through the dish.
Next, add the brown sugar and espresso powder into a bowl and pour in 1 cup boiling water.
Stir until the sugar has dissolved and pour directly over the cake batter.
I recommend turning a spoon over, and gently pouring the water over the batter so it does not create large divots in the batter. Do not stir!!
Carefully slide the baking dish into the oven and bake for 35-40 minutes. Rotating the pan halfway during baking.
The edges will bubble with the fudgy layer underneath. But if you are concerned, insert a toothpick into the middle of the cake to make sure that the batter itself is cooked through.
Cool on a wire rack and serve while still warm, with ice cream, fresh raspberries, and a sprinkle of powdered sugar.