A few weeks ago, Jeff read me a list of things people had searched for here. Pound cake. Pot pie. Corn casserole. Chocolate pudding cake.
I hadn’t posted a chocolate pudding cake! Well, that made chocolate pudding cake Unfinished Business, which I am compelled to Finish before the New Year. Just wait until you see how long I stay up trying to clear out my Inbox. I forget to blink.
This is my all-time favorite Hot Fudge Pudding Cake. The one I make when it snows or when my PMS (aka the Raging Pink Hulk) makes me crave an intense chocolate punch in the face.
Most chocolate pudding cake recipes involve a cake mixture that resembles brownie batter, a sprinkling of cocoa powder and sugar, and boiling water. The ingredients aren’t stirred, so some parts are cakey, and others form pockets of chocolate sauce. Pure edible magic, no Kitchen-Aid required.
This Hot Fudge Pudding Cake, developed by “Cook’s Country,”
The end result is a messy, gooey, scrumptious cake that you couldn’t slice if your life depended on it. I like to just scoop it into bowls or mugs and top it with ice cream or whipped cream. Very “rustic.” But if you’d like to take this cake uptown, try baking it in eight 6-ounce ramekins or coffee cups. Each cup will get two tablespoons of batter, 1 1/2 tablespoons of cocoa mixture and two tablespoons of boiling water. Bake the cakes for 20 to 25 minutes, until the tops are cracked. And save one for the Raging Pink Hulk.
Hot Fudge Pudding Cake
From Stephanie Alleyne for “Cook’s Country”
Serves 6-8
- 1 cup sugar
- 1/2 cup Dutch-processed cocoa powder
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup semisweet chocolate chips
- 1 cup boiling water
- Vanilla ice cream or whipped cream
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch square glass or metal cake pan with cooking spray. Whisk 1/2 cup sugar with 1/4 cup cocoa in small bowl.
- Whisk flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips.
- Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa mixture evenly over top. Gently pour boiling water over cocoa. Do not stir.
- Bake until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey areas comes out with moist crumbs attached, about 25 minutes. Cool on rack for at least 10 minutes. To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream.
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This was my favorite everyday dessert as a kid. My mom made it at least twice a month out of the Betty Crocker cookbook (c. 1955). There also is a lemon version that is equally quick and delicious. I have made it a couple of times for company when I was either running late or something I had intended failed miserably. Everyone loves it.
I love the look of the torched marshmallows on top!
I am now off to search for “chocolate-onion-tuna-jello cake” on this site so that you are compelled to make it. :)
I love this kind of cake, but the marshmllows are just over the top, crazy good. I am going to have to make this very, very soon. Yum!
Oh my. Bookmarking. Thanks for this!
[…] The recipe is from Ezrapoundcake.com. […]
I likek the idea of making it in individual servings. That would probably help me from eating the entire pan.
OMG I am drooling over this! I am going to have to give this a try it looks amazing!
Holy cow! That looks sinfully good! I am printing this bad boy out and making it ASAP! I only have a couple more days to be naughty! Love, love, love the roasted marshmallows on top, YUM!
Happy 2009!
~ingrid
Oh I am so making this (gluten-free, though) tonight!!
OMG WOW! this looks fantastic!!!!
This looks so wonderfully rich and delicious!
This recipe is making me look forward to “that time of the month”!
This looks SO good. So glad I found it , bookmarking now!!
This sounds too good to be true! I have loved following your blog and looking at all your past recipes lately-there are so many that I’m just dying to try!
This looks SO amazing! :)
This look soooo delicious!
Looks wonderful, I think it should be called Death By Chocolate.
This looks awesome! I love those toasted marshmallows on top!
I’m really impressed by the presentation, and by the sound of it I would like the taste as well. Double threat! :-)
I’ve never had this, but I plan to remedy that oversight in the near future.
Oh Wow! Does this look decadent! I love the look of this.
I’ve already started begging my wife to make this.
Thanks.
If you allow this to cool, will it stay pudding-y and reheat ok? I’d love to make this for an office birthday for someone who loves “chocolate cake dripping with chocolate”
I made this last night for my finace. It was simply amazing and very easy! Thanks for the recipe.
This ooey gooey cake was to die for! We made it with dark chocolate cocoa powder, which made it very decadent.
Thanks for sharing this recipe, I will be making it again and again.
Thanks for helping me remember about this yummy cake from my past… though it didn’t quite work out as I’d planned.
Hope you don’t mind I liked to your page! (full, slightly embarrassing story posted)
[…] to Ezra Pound Cake so you’re always a click away from an impressive dish or check out the original post with all the juicy […]
Those toasted marshmallows are breaking my heart. Seriously. Now, I have to ask… how does a pudding cake make for leftovers (I know, I know…in the rare event that it does happen). Do you refrigerate? Leave out? What happens to the consistency the next day?
Getting ready to try this one! It looks so yummy. Did you put the marshmallows on after baking it and toast them with those tiny kitchen torches?
[…] counting dinner parties like last night, where we ate this wonderful, creamy soup with biscuits and this rich, gooey cake with vanilla bean ice cream and played pictionary telephone until our faces hurt from […]
Do you bake with the marshmallows on top or just add when you are ready to eat and toast in the oven?
Just made this for my siblings and I–I made 1/4 of the recipe, and made it in 7 oz ramekins. Instead of breaking an egg only to use 1/4 of the yolk, I used 1/2 tbsp of butter instead, so for the whole recipe, I would have replaced 2 more Tbsp of butter. It was very easy to make as well–it's definitely getting added to my repertoire of delicious chocolatey snacks/desserts/meals. =)
This cake will keep in the refrigerator-do not leave out. It WILL NOT have the same decadent combination of layer of pudding layer of cake-alot of the pudding will be absorbed by the cake and it simply is not the same although still a very good rich chocolate cake. I prefer the top layer made with half white sugar and half brown sugar-much more gooey richness.
?? Anyone try this one in a crock pot??? I've found one that works well wondering about this one. Traditional baked is always better but just wondering.