Friday, July 8, 2016

Recipe: Chocolate Pudding Cake

Chocolate pudding cake. Sounds good right? Like, sinful, gotta-have-it, get-in-my-belly good. I have my mother to thank for this luscious and very simple desert, and now you do, too. Who knows why the urge struck to make this on Thursday morning, but we're all singing the praises of whatever muse lit on my shoulder to whisper in my ear. This is warm, rich, and surprisingly not overly-sweet despite all the chocolate and sugar, and when you place a single dollop of vanilla ice cream on top you'll swear you've died and gone to heaven.

Ready to take a trip to the pearly gates?

Chocolate Pudding Cake



1/4 cup of sugar
1 cup self-rising flour
2 tbsp. Hershey's cocoa
1/2 cup milk
3 tbsp. unsalted butter, melted
1 tsp. vanilla


1/2 cup dark brown sugar
1/4 Hershey's cocoa
1/2 cup sugar
 1 1/2 cups of water


Pre-heat the oven to 350 degrees. In a bowl use a fork to combine the first 3 ingredients from the cake recipe: sugar, flour, and cocoa. Once well blended use a spatula to stir in the milk, butter, and vanilla. When combined this mixture will be relatively thick and sticky-no need to worry. This is a sure sign that your batter is right on target. 

Pour the cake mixture into a 9 inch, well-greased baking dish and spread evenly. Any shape is fine, I prefer a round dish for serving purposes (and it looks so pretty). 

Once the cake base is spread into your baking dish, use a fork to mix together your dry topping ingredients: the dark brown sugar, cocoa, and sugar. Sprinkle the dry mixture over the batter. This is going to make a substantial amount, but be sure to put it all evenly atop of the cake base.

When you're ready to place your pudding cake into the oven pour the water gently over the top. Do not stir or mix. This is part of the magic and simplicity of this recipe! Once the water is added and the cake placed in the oven, the cake part will rise to the top while the sugars and water will sink to the bottom. This is what forms the fantastic chocolate sauce that makes this a pudding cake.

Bake for 45 minutes before removing form the oven. The pudding cake will be jiggly. Remember: pudding jiggles and it wiggles-just like you will when you smell that divine treat! Give it a few minutes to cool while you grab your bowls and spoons. 

Scoop out some pudding cake, get some of that fabulous sauce, then grab your ice cream scoop. We prefer a scoop of French vanilla, but any vanilla ice cream will do. Then sit back and enjoy this warm, rich, soft and delicious bowl of heaven.

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