Last Updated on January 25, 2017 by Jennifer Pallian BSc, RD
Hi, guys! Chocolate pudding cake!!! And this is going to be a quickie. I’m running out the door to my book club. (We read Today Will Be Different by Maria Semple – we all really loved her last book, Where’d You Go, Bernadette, but I didn’t like this one as much.)
The thing I love most about my book club is that we spend more inbox time emailing about who’s bringing what to eat than we spend choosing the next book. And also, it’s a group of super-smart girls I really like, who know all the things – like, totally current on NPR, This American Life, and The New Yorker. (I do a lot of smiling and nodding, pretending my mouth is full, and redirecting the conversation back to the food.)
I wanted to share this recipe with you right away even though I’m in a hurry because I actually just re-made it live on my Instagram story this afternoon – so if you read this within 24 hours, you can watch it. (FYI although I’m linking to my Instagram on the web, you can actually only watch stories on the mobile app).
So. CHOCOLATE PUDDING CAKE. I really can’t say it without using caps. I think it’s because I’m making a conscious effort to use fewer exclamation marks in my writing. I have a hard time containing my enthusiasm in punctuation (see how I failed at the start of this post? I’m still learning.)
Anyway, geez, books, podcasts, punctuation – it seems to be hard for me to stay on topic today. Pudding cake. Y’all already know it’s one of my favourite things in lemon and blueberry form. Why have I never made it with chocolate? I have no idea. It’s got a layer of chocolate cake floating on a layer of gooey chocolate pudding. Warm from the oven with melty ice cream or whipped cream? I just don’t even know what to say. I don’t think I have to say anything. CHOCOLATE PUDDING CAKE. It speaks (shouts?) for itself.
Alright, I’m off but let me just warn you urgently against trying to save a step by using cold water. It does not work. It doesn’t bloom the cocoa, and it doesn’t melt the sugar quickly enough to sink the pudding layer before it burns on top. Don’t do it. K, bye!
Chocolate Pudding Cake
- 2 cups 9 oz all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tbsp baking powder
- ¾ tsp kosher salt
- 1 cup milk
- ½ cup melted butter
- ¼ cup sour cream
- 2 tsp vanilla extract
For pudding layer:
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 cup boiling water
- Preheat oven to 350ºF and set a small pot or kettle of water to boil. Butter an 8x8" baking dish.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder and salt. In a separate bowl, whisk together milk, melted butter, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until just combined (don't over-mix). Spread evenly into prepared baking dish.
- Combine sugar and cocoa for topping and sprinkle evenly over cake batter. Pour boiling water over top and immediately transfer to the oven. Bake for about 50 minutes, or until top is a bit springy when gently pressed near the centre, but still has a bit of wobble. Let stand 15 minutes before serving (the middle will sink, this is normal and part of the delicious process).