Chocolate Pudding Cake
Ingredients
- 140 g all-purpose flour
- 150 g granulated sugar
- 28 g unsweetened natural cocoa powder
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 cup vegetable oil
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 53 g light brown sugar
- 50 g granulated sugar
- 21 g unsweetened natural cocoa powder
- 1 pinch salt
- 1/4 cup mini chocolate chips
- 1 1/4 cups coffee
Shop ingredients
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Instructions
- Lightly grease an 8x8-inch high-walled (at least 1 1/2 inches tall) cake pan or baking dish.
- In a large mixing bowl, make the first layer. Whisk together the flour, sugar, cocoa powder, baking powder, and salt.,Using a wooden spoon or spatula, mix in the oil, milk, and vanilla extract until just combined. Transfer the batter to the prepared baking dish.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- In a small bowl, combine the brown sugar, granulated sugar, cocoa powder, and salt for the second layer. Use a fork to mix until combined and free of clumps. Sprinkle the mixture evenly over the cake batter. Sprinkle with mini chocolate chips, if using. Pour the hot coffee evenly all over the top. Do not stir.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Bake the cake until it starts to pull away from the sides of the baking dish, 30 to 35 minutes. The top will have a crackly appearance. Remove the cake from the oven and allow it to cool slightly and set for 15 to 20 minutes before serving.,Scoop each serving with a large spoon, flipping it as you transfer it into a bowl or on a plate. This will allow for the pudding layer to be on top. Serve the cake on its own or dish it up with a scoop of ice cream or whipped cream.,Store leftover cake covered or in an airtight container in the fridge for up to 5 days. Reheat the cake in the oven at 350°F or heat each serving for 20 seconds in the microwave before serving, or serve chilled.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
Source
Original recipe: View Original
