This rich and gooey chocolate raspberry pudding cake is full of deep chocolate flavor with bursts of fresh raspberries in every bite. The texture is soft and fudgy, making it the perfect indulgent dessert. Serve it warm with extra raspberries and a dollop of whipped cream or yogurt for a delicious treat!
Ingredients Needed:
- 185 grams of self-raising flour
- 30 grams of cocoa powder
- 250 grams of unsalted butter (plus more to grease the cake tin – I use the butter wrapper)
- 1 tablespoon Chambord (raspberry liqueur) optional
- 95 grams caster sugar
- 95 grams of light brown muscovado sugar
- 250 grams of good dark chocolate – 70% cocoa solids (broken into squares)
- 185 millilitres black coffee and 185ml / ¾ cup water or 2 teaspoons instant coffee made up with 370ml / 1½ cups water
- 2 large eggs at room temperature (beaten slightly)
- 250 grams of raspberries (plus lots more to serve)
- Approx. ½ teaspoon icing sugar (to serve)
How To Make Chocolate Raspberry Pudding Cake?
- Preheat the oven: Heat oven to 180°C. Place a baking sheet on a lower rack to catch drips.
- Prepare the cake tin: Grease a 22–23cm springform tin with butter and line the base with baking parchment.
- Melt the chocolate mixture: In a saucepan, melt the butter, liqueur (if using), sugars, chocolate, coffee, and water over low heat. Stir until smooth, then remove from heat and let sit for a couple of minutes.
- Mix the batter: In a bowl, combine flour and cocoa powder. Stir into the chocolate mixture and mix until smooth. Slowly beat in the eggs until well combined. The batter will be runny—this is normal.
- Layer the cake: Pour half the batter into the tin, then scatter the raspberries over it. Pour the remaining batter on top, gently pressing any exposed raspberries under the surface.
- Bake: Place in the oven and bake for 40–45 minutes. The top should be firm and slightly cracked, but the inside will remain soft. Do not use a skewer to test doneness.
- Cool and serve: Let the cake cool in the tin for 15 minutes, then remove the sides. Allow to rest for about an hour before serving. Dust with icing sugar and serve with extra raspberries, whipped cream, Greek yogurt, or crème fraîche.
Recipe Tips:
- Use good quality chocolate: Choose dark chocolate with at least 70% cocoa for a rich and deep flavor. Lower-quality chocolate won’t give the same taste or texture.
- Don’t overbake the cake: This cake should be soft and gooey inside, so don’t test it with a skewer. The top should be firm and cracked, but the center will still be moist.
- Make sure ingredients are at room temperature: Cold eggs or butter can make the batter lumpy. Let them sit at room temperature for about 30 minutes before using.
- Mix the batter gently: Overmixing will make the cake dense instead of soft. Stir just until everything is combined and smooth.
- Let the cake rest before serving: The chocolate needs time to set. Leave the cake in the tin for at least 15 minutes, and wait one hour before slicing for the best texture.
How To Store Leftovers?
Let the Chocolate Raspberry Pudding Cake cool completely. Cover it well and store it in the fridge for up to 5 days.
Nutrition Facts:
- Calories: 420 kcal
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 85mg
- Sodium: 40mg
- Potassium: 220mg
- Total Carbohydrate: 50g
- Dietary Fiber: 5g
- Sugars: 30g
- Protein: 6g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Raspberry Cake
- Nigella Chocolate Self Saucing Pudding
- Nigella Chocolate Pear Pudding
Nigella Chocolate Raspberry Pudding Cake
Description
This rich and gooey chocolate raspberry pudding cake is full of deep chocolate flavor with bursts of fresh raspberries in every bite. The texture is soft and fudgy, making it the perfect indulgent dessert. Serve it warm with extra raspberries and a dollop of whipped cream or yogurt for a delicious treat!
Ingredients
Instructions
- Preheat the oven: Heat oven to 180°C. Place a baking sheet on a lower rack to catch drips.
- Prepare the cake tin: Grease a 22–23cm springform tin with butter and line the base with baking parchment.
- Melt the chocolate mixture: In a saucepan, melt the butter, liqueur (if using), sugars, chocolate, coffee, and water over low heat. Stir until smooth, then remove from heat and let sit for a couple of minutes.
- Mix the batter: In a bowl, combine flour and cocoa powder. Stir into the chocolate mixture and mix until smooth. Slowly beat in the eggs until well combined. The batter will be runny—this is normal.
- Layer the cake: Pour half the batter into the tin, then scatter the raspberries over it. Pour the remaining batter on top, gently pressing any exposed raspberries under the surface.
- Bake: Place in the oven and bake for 40–45 minutes. The top should be firm and slightly cracked, but the inside will remain soft. Do not use a skewer to test doneness.
- Cool and serve: Let the cake cool in the tin for 15 minutes, then remove the sides. Allow to rest for about an hour before serving. Dust with icing sugar and serve with extra raspberries, whipped cream, Greek yogurt, or crème fraîche.
Notes
- Use good quality chocolate: Choose dark chocolate with at least 70% cocoa for a rich and deep flavor. Lower-quality chocolate won’t give the same taste or texture.
- Don’t overbake the cake: This cake should be soft and gooey inside, so don’t test it with a skewer. The top should be firm and cracked, but the center will still be moist.
- Make sure ingredients are at room temperature: Cold eggs or butter can make the batter lumpy. Let them sit at room temperature for about 30 minutes before using.
- Mix the batter gently: Overmixing will make the cake dense instead of soft. Stir just until everything is combined and smooth.
- Let the cake rest before serving: The chocolate needs time to set. Leave the cake in the tin for at least 15 minutes, and wait one hour before slicing for the best texture.
Nigella Chocolate Raspberry Pudding Cake