Hi, guys! Chocolate pudding cake!!!
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 pudding cake, strawberry rhubarb pudding cake and blueberry pudding cake 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
Ingredients
For 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
Instructions
- Preheat oven to 350ºF and set a small pot or kettle of water to boil. Butter an 8×8″ baking dish.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder and salt. Â 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. Â 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).
HI! This looks like it will satisfy my chocolate addiction! I do have a request…please clarify the amount of ap flour to use. Is it 2 cups of flour for a total of 9 oz? Or is it 2 cups PLUS 9 oz. I think a cup of flour measures about 4 and 1/4 oz more or less depending how one scoops it. So I am wondering. But it looks delish nonetheless!