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Chocolate Orange (or Raspberry) Pudding Cake

February 10, 2017

I got to try this chocolate raspberry cake recently at a cooking class and it was very good. It’s a very moist cake with the frosting built right in. I didn’t have any raspberry jam but I did have a jar of orange marmalade I needed to use up and wondered if I could use the same recipe with orange marmalade instead of the raspberry jam. It worked great. I put the marmalade in a mini food processor to make it a little smoother. Mine had a lot of big strips of zest and seemed a little bitter. There were still a few little bits when I mixed it in the batter, but they weren’t noticeable in the finished cake.

Another nice thing about this recipe is that you can make it ahead of time and just leave it in the pan. When you want to serve it, just warm it back up in the over for 10 minutes. It may not be the prettiest cake, but it’s one of the tastiest chocolate cakes I’ve ever made!


For the frosting:

3 oz. bittersweet chocolate, chopped fine

1/2 cup seedless raspberry jam (or pureed orange marmalade)

1/2 cup heavy cream

For the cake:

1/2 cup boiling water

1/3 cup plus 2 tsp cocoa powder (natural, not Dutch process)

1/4 cup whole milk

1/2 tsp vanilla extract

1/3 cup seedless raspberry jam (or pureed orange marmalade)

1/2 cup (1 stick) unsalted butter, softened

1/3 cup packed light brown sugar

1/3 cup sugar

2 eggs

1 cup flour

3/4 tsp baking soda

1/4 tsp salt

optional: fresh raspberries or strips of orange zest for garnish, whipped cream

Place jam, cream and chopped chocolate in a small saucepan and simmer and stir until all the ingredients are melted and smooth. Pour into a buttered 9 inch round cake pan (with 2 inch sides).

In a bowl, whisk together boiling water and cocoa powder until smooth. Whisk in milk, vanilla and jam. In a separate bowl (or stand mixer), beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition.

In another bowl, mix the flour, baking soda and salt. Add to egg mixture in batches alternating with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.

Pour batter evenly over frosting in cake pan. Bake at 350 degrees F for 30-35 minutes, or until a tester inserted in the cake comes out clean (the frosting on the bottom will still be liquid). Cool the cake slightly in the pan on a rack, 10-20 minutes.

To make ahead: cool the cake completely in the pan. Before serving the cake, reheat at 350 degrees for 10 minutes. Let cool a few minutes and then invert the pan on a plate. Let the cake settle onto the plate and scrape any frosting left in the pan onto the cake. Garnish if desired and serve warm with a little whipped cream (and a glass of milk!).

Bonus tip: if you happen to have some raspberry or orange liqueur around, you can brush the cake with a little bit after it has cooled (while it’s still in the pan) for a little extra orange or raspberry flavor.


From → Cakes

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