This chocolate pudding cake features two delicious layers that form while baking: chocolate cake on top and creamy chocolate pudding sauce on the bottom. Serve this dessert warm with vanilla ice cream or whipped cream.
generous ½cupsemisweet or bittersweet chocolate chips
Topping:
¼cupunsweetened cocoa powder
⅔cuplight brown sugar*
1½cupsboiling water
vanilla ice cream or whipped creamfor serving
Instructions
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.
Video
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 7x11 should work.