From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- Recipes/Fudgy Chocolate Pudding Cake.html | 195 ++++++++++++++++++++++++++++++ 1 file changed, 195 insertions(+) create mode 100644 Recipes/Fudgy Chocolate Pudding Cake.html (limited to 'Recipes/Fudgy Chocolate Pudding Cake.html') diff --git a/Recipes/Fudgy Chocolate Pudding Cake.html b/Recipes/Fudgy Chocolate Pudding Cake.html new file mode 100644 index 0000000..0fe47b1 --- /dev/null +++ b/Recipes/Fudgy Chocolate Pudding Cake.html @@ -0,0 +1,195 @@ + + + + + + + + +
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Fudgy Chocolate Pudding Cake

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+ + + Prep Time: 20 min + Cook Time: 25 min + Servings: 8 + + + Source: + + +

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Ingredients

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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

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Directions

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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.

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Notes

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*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.

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Nutrition

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Calories: 341kcal | Carbohydrates: 62g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 197mg | Potassium: 240mg | Fiber: 3g | Sugar: 45g | Vitamin A: 25IU | Calcium: 116mg | Iron: 2mg

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