This homey, old
fashioned Chocolate Pudding Cake has two delicious layers, a moist chocolate
cake and a thick chocolate pudding sauce. It is everyday fare, rich and
satisfying, and perfect when served warm from the oven with a scoop of vanilla
ice cream. You may know this dessert as a Hot Chocolate Fudge Cake, a Chocolate
Brownie Pudding Cake, a Chocolate Upside Down Cake, or maybe as a Self-Saucing
Chocolate Pudding Cake.
I often thought a Chocolate Pudding Cake was the precursor to the more
decadent Molten Chocolate Cake
as both have a chocolate cake and a chocolate sauce in one dessert. Only
this recipe is not readily found in cookbooks as, more often than not, it
is one that has been passed down from one generation to the next.
When you make a Chocolate Pudding Cake, you don't need an electric
mixer, everything is simply mixed together by hand. There are two parts to this
recipe, the cake and the pudding sauce. Let's begin with the pudding sauce
which means stirring instant coffee into boiling water unless you have
some freshly brewed coffee on hand. Then just mix together some brown and white sugars, along with unsweetened cocoa
powder (regular unsweetened or Dutch-processed). Finally, we make the cake batter which is done by whisking the dry
ingredients in one bowl, the wet ingredients in another. The two are mixed
together, along with some toasted nuts, and the batter is made. Once the cake batter
is spread onto the bottom of a cake pan, the sugar mixture is sprinkled on
top and the hot coffee is poured on top of that. (Some
recipes call for adding the sugar/cocoa mixture directly into the hot
coffee. However, when you sprinkle the sugar/cocoa mixture directly on the cake
batter, it gives the cake a crisp outer crust, which I prefer.) This strange looking
mixture is then placed in a moderate oven and while it bakes it is
transformed. Miraculously the cake batter rises to the top of the pan and
becomes all puffed and cracked with the sugar/cocoa mixture forming a
crisp crust. Conversely, the hot coffee thickens and sinks to the
bottom of the pan forming a pudding sauce. This dessert is best when
served shortly after it is removed from the oven, preferably with a scoop
of vanilla or coffee flavored ice cream. If there are any leftovers, they
can be covered and stored in the refrigerator and simply reheated in the
Pudding Cake: Preheat
your oven to 350 degrees F (180 degrees C). Butter,
or spray with a non stick cooking spray, an 8 inch (20 cm) square baking pan.
Stir the instant coffee into the boiling water. (Can also use 1 1/2 cups (360
grams) of freshly brewed hot coffee.)
In a separate
bowl, stir together the white sugar, brown sugar, and cocoa powder.
the pecans or walnuts on a baking sheet and bake for about 8 minutes or until
lightly brown and fragrant. Let cool and then coarsely chop.
bowl, sift or whisk, the flour with the cocoa powder, sugar, salt, and baking powder.
Stir in the chopped nuts. In another
large bowl, whisk the egg with the melted butter, milk, and vanilla
extract. Stir the egg mixture into the flour mixture until combined. Spread the batter evenly onto the bottom of the prepared pan.
Sprinkle the sugar/cocoa mixture evenly over the cake batter. Gently pour the
coffee mixture over the cocoa mixture. Bake for about 25 minutes
or until the cake is puffed and just beginning to pull away from the sides of
the pan. Remove from oven and place on a wire rack. Serve warm or at room
temperature, either plain or with vanilla or coffee flavored ice cream.
Leftovers can be covered and stored in the refrigerator.
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