Description
This Chocolate Pudding Cake is a delightful self-saucing dessert featuring a rich, moist chocolate cake layer with a luscious chocolate sauce underneath. Easy to prepare with staple ingredients, it’s perfect for any occasion and best served warm with ice cream or whipped cream.
Ingredients
Scale
Dry Ingredients
- 150 g plain flour
- 200 g granulated sugar
- 50 g unsweetened cocoa powder, divided
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 120 ml milk
- 60 g unsalted butter, melted
- 1 1/2 tsp vanilla extract
Topping and Sauce
- 100 g light brown sugar
- 250 ml boiling water
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Lightly grease a 9-inch square baking dish to prevent sticking and set aside.
- Mix Dry Ingredients: In a mixing bowl, combine the plain flour, granulated sugar, half of the cocoa powder (25 g), baking powder, and salt. Stir these ingredients together to distribute them evenly.
- Add Wet Ingredients: Pour in the milk, melted unsalted butter, and vanilla extract to the dry mixture. Stir gently until a thick, smooth batter forms without overmixing.
- Spread Batter: Transfer the batter into the prepared baking dish and spread it out evenly using a spatula or the back of a spoon.
- Prepare the Topping: In a separate bowl, combine the remaining 25 g of cocoa powder with the light brown sugar, mixing well. Sprinkle this mixture evenly over the batter layer without stirring it in.
- Add Boiling Water: Carefully pour the boiling water over the top of the batter and sugar layer. Do not mix; the water will create a sauce beneath the cake as it bakes.
- Bake: Place the baking dish in the oven and bake for 35–40 minutes. The top should look set and slightly cracked, indicating the cake is cooked and the sauce has formed below.
- Cool and Serve: Allow the cake to cool for about 10 minutes after baking. Serve warm by spooning into bowls, ensuring you get some of the rich chocolate sauce from the bottom with each serving.
Notes
- For the best experience, serve this cake warm paired with vanilla ice cream or whipped cream.
- Using dark cocoa powder instead of regular unsweetened cocoa can enhance the chocolate flavor.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving to maintain the sauce consistency.
