Self-Saucing Chocolate Pudding Cake (Printer-Friendly Version)
# What You'll Need:
→ Chocolate cake
01 -
1 cup all-purpose flour
02 -
½ cup granulated sugar
03 -
¼ cup unsweetened cocoa powder
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2 teaspoons baking powder
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¼ teaspoon salt
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1 teaspoon instant espresso powder (optional)
07 -
¾ cup milk
08 -
2 tablespoons butter, melted
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2 tablespoons vegetable oil
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1 teaspoon vanilla extract
→ Hot fudge pudding
11 -
2 cups water
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1 cup packed brown sugar
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⅓ cup unsweetened cocoa powder
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2 tablespoons butter, melted
15 -
¼ teaspoon salt
# Let's Cook!:
01 -
Preheat oven to 350 degrees F. Lightly grease a 9 x 9 inch or larger baking dish with butter (ideally smaller than a 9 x 13 inch baking dish)
02 -
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, salt, and instant espresso powder
03 -
Add the milk, butter, vegetable oil, and vanilla extract to the dry ingredients. Whisk until smooth and combined. Pour into the prepared baking dish and spread into an even layer. Set aside
04 -
Add all of the pudding ingredients to a small saucepan over medium-high heat. Whisk frequently until combined and lightly simmering, about 5 minutes
05 -
Gently pour the liquid all over the top of the cake batter. Do NOT mix together. The liquid should sit on top
06 -
Bake for 30-35 minutes, until the top of the cake is set and cracked and is pulling away from the sides. Remove from the oven (the cake will jiggle because of the pudding below) and let cool for 30 minutes before serving
# Cook's Notes:
01 -
Self-saucing cake that separates into two layers while baking
02 -
Best served warm with vanilla ice cream
03 -
Normal jiggling after baking is expected due to pudding layer