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+ +

Fudgy Chocolate Pudding Cake

- + - +

- +

- - - Prep Time: 20 min - Cook Time: 25 min - Servings: 8 - - - Source: - - celebratingsweets.com - - + + + Prep Time: 20 min + + Cook Time: 25 min + + Servings: 8 + + + + Source: + + + celebratingsweets.com +

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Ingredients

-                Cake:
1 cup all purpose flour
¾ cup light brown sugar*, packed
⅓ cup unsweetened cocoa powder
½ teaspoon espresso powder
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup milk, preferably whole or 2%
¼ cup vegetable oil
1 ½ teaspoons pure vanilla extract
generous ½ cup semisweet or bittersweet chocolate chips
Topping:
¼ cup unsweetened cocoa powder
⅔ cup light brown sugar*
1 ½ cups boiling water
Recommended: vanilla ice cream or whipped cream, for serving

-            

Ingredients

+            
+              Cake:
+            

+            
+              1 cup all purpose flour
+            

+            
+              ¾ cup light brown sugar*, packed
+            

+            
+              ⅓ cup unsweetened cocoa powder
+            

+            
+              ½ teaspoon espresso powder
+            

+            
+              1 ½ teaspoons baking powder
+            

+            
+              ½ teaspoon salt
+            

+            
+              ¾ cup milk, preferably whole or 2%
+            

+            
+              ¼ cup vegetable oil
+            

+            
+              1 ½ teaspoons pure vanilla extract
+            

+            
+              generous ½ cup semisweet or bittersweet chocolate chips
+            

+            
+              Topping:
+            

+            
+              ¼ cup unsweetened cocoa powder
+            

+            
+              ⅔ cup light brown sugar*
+            

+            
+              1 ½ cups boiling water
+            

+            
+              Recommended: vanilla ice cream or whipped cream, for serving
+            

+          

- + +

- -

- - - - -

Directions

-            Cake:
Preheat oven to 350°F. Lightly grease a 9-inch** square baking pan and set aside.
In a large bowl, whisk flour, brown sugar, cocoa, espresso powder, baking powder, and salt. Add milk, oil and vanilla and whisk until well combined and smooth. Using a rubber spatula, stir in chocolate chips.
Transfer the batter to the prepared pan and spread into an even layer. Proceed with the topping.
Topping:
In a bowl, combine cocoa powder and brown sugar, mixing until well combined (I use a fork). Sprinkle this mixture in an even layer over the top of the cake batter.
Slowly and carefully pour the boiling water evenly over the top. TIP: I pour the water over the back of a large spoon and slowly move it around the pan while pouring. Do not stir or disturb the cake batter underneath.
Transfer to the oven and bake for 25-30 minutes, until the cake layer (on top) is cooked through. The pudding sauce should be bubbling gently around the sides of the pan. Place on a wire rack to cool for about 10 minutes. Serve warm, scooping the cake into bowls and spooning the sauce over the top. Recommended garnishes: vanilla ice cream or whipped cream.

-        

+ + + - - -

Notes

*Your brown sugar should be moist and soft. If it is dry or lumpy, swap the brown sugar for granulated sugar.

**Pan size: You need at least 2-inch high sides on your 9-inch square pan. I do not recommend baking in an 8-inch square pan, but a 7×11 should work.

Directions

+            Cake:

+            
+              Preheat oven to 350°F. Lightly grease a 9-inch** square baking pan
+              and set aside.
+            

+            
+              In a large bowl, whisk flour, brown sugar, cocoa, espresso powder,
+              baking powder, and salt. Add milk, oil and vanilla and whisk until
+              well combined and smooth. Using a rubber spatula, stir in
+              chocolate chips.
+            

+            
+              Transfer the batter to the prepared pan and spread into an even
+              layer. Proceed with the topping.
+            

+            Topping:

+            
+              In a bowl, combine cocoa powder and brown sugar, mixing until well
+              combined (I use a fork). Sprinkle this mixture in an even layer
+              over the top of the cake batter.
+            

+            
+              Slowly and carefully pour the boiling water evenly over the top.
+              TIP: I pour the water over the back of a large spoon and slowly
+              move it around the pan while pouring. Do not stir or disturb the
+              cake batter underneath.
+            

+            
+              Transfer to the oven and bake for 25-30 minutes, until the cake
+              layer (on top) is cooked through. The pudding sauce should be
+              bubbling gently around the sides of the pan. Place on a wire rack
+              to cool for about 10 minutes. Serve warm, scooping the cake into
+              bowls and spooning the sauce over the top. Recommended garnishes:
+              vanilla ice cream or whipped cream.
+            

+          

- - - -

Nutrition

+ - -

- -

Notes

+ *Your brown sugar should be moist and soft. If it is dry or lumpy, + swap the brown sugar for granulated sugar. +

+ **Pan size: You need at least 2-inch high sides on your 9-inch + square pan. I do not recommend baking in an 8-inch square pan, but + a 7×11 should work. +

+ + +

Nutrition

- +