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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chocolate Pudding Cake Recipe

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This recipe for Chocolate Pudding Cake is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pudding Sauce:
1 1/2 cups (360 ml) boiling water
2 teaspoon instant coffee (powder or granules)
1/3 cup (65 grams) granulated white sugar
1/3 cup (70 grams) light brown sugar
1/3 cup (30 grams) Dutch-processed cocoa powder
Cake:
3/4 cup (95 grams) all purpose flour
1/4 cup (25 grams) Dutch-processed cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
1 large egg
4 tablespoons (57 grams) unsalted butter, melted
1/3 cup (65 grams) granulated white sugar
1/3 cup (80 ml) milk
1 teaspoon pure vanilla extract
1/2 cup (50 grams) chopped walnuts or pecans
Directions:
Directions:
Chocolate Pudding Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non stick cooking spray, an 8 inch (20 cm) square baking dish
.
Pudding Sauce: Stir the instant coffee into the boiling water. In a separate bowl, stir together the white sugar, brown sugar, and cocoa powder.

Cake: In a bowl, sift the flour with the cocoa powder, salt, and baking powder. In another large bowl, whisk the egg with the melted butter, sugar, milk, and vanilla extract. Stir the flour mixture into the egg mixture until combined. Stir in the chopped walnuts. Spread the batter evenly onto the bottom of the prepared pan. Sprinkle the sugar/cocoa mixture evenly over the cake batter. Gently pour the coffee mixture over the cocoa mixture. Bake for about 25 minutes or until the cake is puffed and just beginning to pull away from the sides of the pan. Remove from oven and place on a wire rack. Serve warm or at room temperature, either plain or with vanilla ice cream. Leftovers can be covered and stored in the refrigerator. Reheat in microwave.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is best served hot out of the oven.

 

 

 

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