Recipe: Triple Chocolate Pudding Cake
Someone once told me about a chocolate cake recipe that was super moist and super easy. It required no essential beating of butter, sugars and eggs, no sifting of flour and other dry ingredients. It could also be whipped up in a single mixing bowl. I did not believe this person. “Surely, you jest,” was my response.
Well guess what — she was right, but she wasn’t spot on, either. I researched the much ballyhooed chocolate pudding cake and found a recipe that sounded good but not great. Based on the ingredients, it lacked depth and was probably too sweet even for the sweetest sweet tooth. So I tinkered with it and came up with my own recipe that is quick and delicious, but also gooey and perfect for a winter weeknight treat. I spiced it up, too, which you can omit or just go with it and enjoy the contrast of sugary chocolate and piquant cayenne. And when you get to the part about pouring a cup and a half of boiling water over the dry topping, trust me, this bakes into the cake beautifully and does not — and I repeat, does not — necessitate stirring into the batter. Just make sure you cover the cake entirely with the water and allow it to pool on top or the dry batter will just get dryer and not incorporate into the cake. Now, go treat yourself to a rich dish of chocolatey goodness topped with whipped cream. After all, ‘tis the season to indulge.
Triple Chocolate Pudding Cake With a Kick
Preheat oven to 350 degrees. Put a kettle on to boil a few cups of water while you make the cake batter.
For the cake:
1 c. all-purpose flour
½ c. sugar
¼ c. unsweetened high-quality cocoa powder
2 tsp. baking powder
½ tsp. salt
½ tsp. cayenne
¼ c. melted butter
¾ c. whole milk
1 tsp. vanilla
½ c. semi-sweet chocolate chips
In a mixing bowl, stir together dry ingredients. Next, add milk and melted butter. Stir to combine. Add vanilla and blend. Make sure there are no lumps. Add chocolate chips and pour into a buttered 8-inch pie plate or square baking dish.
For the dry topping:
¼ c. coconut sugar
½ c. packed brown sugar
3 Tbls. unsweetened cocoa powder
1 tsp. Maldon salt
Mix dry ingredients together and sprinkle evenly over cake batter. No need to blend. Now for the strange part: pour 1 ½ cups boiling water over dry topping. Do this gently so you don’t disturb the topping. Once it has been entirely coated pour the last drop in the pan and allow it to pool on top.
Bake the cake for 25 to 30 minutes. You should have a nice crackly topping over a rich molten cake. Serve immediately with vanilla ice cream or whipped cream.
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