Ingredients

The following ingredients have 8 Servings
  • 10 ounces fresh raspberries
  • 1 cup + 2 tablespoons sugar, divided
  • 1 teaspoon cornstarch
  • 1/2 cup cocoa powder, divided
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 4 tablespoons butter, melted
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 cup chocolate chips
  • 3/4 cup boiling water
  • Vanilla ice cream or whipped cream, for topping

Instruction

  • Preheat oven to 350 degrees. Spray a 9-inch square pan with cooking spray. In a medium bowl, toss together raspberries, 2 tablespoons of sugar and cornstarch. Set aside
  • In a medium bowl, combine 1/2 cup sugar and 1/4 cup cocoa powder. Set aside.
  • In a large bowl, whisk together flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder and salt. Whisk in milk, butter, egg yolk and vanilla until smooth (batter will be stiff). Stir in chocolate chips.
  • Spread batter into prepared pan. Dollop with spoonfuls of raspberries. Sprinkle reserved sugar and cocoa mixture over top.
  • Carefully pour the boiling water evenly over the cake. Do not stir.
  • Bake for about 25 minutes, or until the top of the cake is cracked and the edges are firm, but the center is still gooey.
  • Serve warm with ice cream or whipped cream.