Fudgy Chocolate Pudding Cake

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

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.

Nutrition