Chocolate Pudding Cake
HB-0590 · Hand-built original · American
This self-saucing Chocolate Pudding Cake is soft and moist, with a gooey chocolate pudding layer on the bottom. Serve it warm with ice cream!
AmericanDessert40 minServes 6522 kcalVegetarianEgg-free
Main ingredient: coffee
Pairs well with: coleslaw, cornbread, potato salad, baked beans, vanilla ice cream
Servings:6quantities adjust to match
Ingredients
- 1/2 tbsp instant coffee
- 2 oz light brown sugar, for the cake
- 1¾ oz granulated sugar, for the cake
- 4½ oz all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 oz cocoa powder, for the cake
- 4 oz unsalted butter, at room temperature
- 1 tsp vanilla extract
- 12 Tbsp half & half
- 3 oz semi-sweet chocolate chips
- 4 oz light brown sugar, for the topping
- 1¾ oz granulated sugar, for the topping
- ½ oz cocoa powder, for the topping
- 1/8 tsp salt
- 1 cup boiling water
Method
- Heat the oven to 350°F and grease a 9 in square or similar 2 qt baking dish.
- Cream the butter with the cake sugars until light. Beat in the vanilla, then stir in the half & half.
- Sift the flour, baking powder, baking soda and 1 oz cocoa powder over the mixture and fold in until just combined. Fold in the chocolate chips and spread the batter evenly in the dish.
- For the topping, mix the brown sugar, granulated sugar, ½ oz cocoa powder and salt together and sprinkle evenly over the batter.
- Stir the instant coffee into the boiling water and pour it slowly over the back of a spoon onto the topping. Do not stir.
- Bake for 28-32 minutes, until the top is set and cracked and a rich sauce has formed underneath.
- Rest for 10 minutes. Serve warm, spooning the chocolate sauce from the bottom over each portion.
Prep: 10 min · Cook: 30 min · Total: 40 min
Nutrition (per serving, where published)
522 kcalCalories
5 gProtein
72 gCarbs
25 gFat
4 gFibre
335 mgSodium
1 servingServing