Deep Dark Chocolate Pudding Cake
This rich chocolate cake is ultra-quick and simple to prepare. As it bakes, a delicious fudge sauce magically forms in the bottom of the pan; to serve, spoon the cake and hot sauce into a dish, then top with ice cream or whipped cream (if your diet can handle it!) Serve this cake hot (or warm) from the oven, or at room temperature; as the cake cools, the sauce thickens into an applesauce-like consistency.
1 cup (4 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ( 1 1/2 ounces) unsweetened cocoa powder
1 1/3 cups (9 ounces) sugar
2 1/4 cups (18 ounces) water
2 teaspoons vanilla
1/4 cup (1/2 stick, 2 ounces) butter, melted, or vegetable oil
1/2 to 3/4 cup (1 7/8 to 3 ounces) chopped pecans or walnuts (optional)
Preheat the oven to 350°F. Lightly grease an 8-inch square or 9-inch round pan.
In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, and cocoa. If the mixture is lumpy, rub it through a sieve, or sift it. Stir in the water, vanilla, butter, and nuts, if you're using them. Gently stir till everything is just combined.
Pour the batter into the prepared pan. Bake the cake for 45 minutes; when done, the top will be set, and the bottom bubbly. Remove the cake from the oven, and serve warm.
Yield: 1 cake.
Reviews
10/19/2009
I wouldn't make it again, unless maybe I could try it with milk. It turned out as described which was great. Felt it tasted watery and not that special. I liked the consistency but it just left me wanting more depth and texture. It was easy and quick.
06/09/2009
It was very easy and quick! I loved it, it was the first recipe I made from the back of you flour sack!
04/07/2009
In spite of needing to make sure of the measurements and also of not(!) overmixing, I am a huge fan of this recipe. I sometimes substitute whole wheat pastry flour and olive oil, for the flour and butter or oil.
03/16/2009
This recipe is amazing. I have it every year for my birthday, and it is so easy to prepare, you could easily make for just a week night dessert. Even my picky sister, who doesn't even like chocolate, agrees that this cake is to die for.
03/14/2009
Unfortunately, there's not a half star option, so I had no choice but to pick one star--for ease of preparation. The recipe is literally effortless. As they say, if something seems too good to be true, it is. The other obvious tip was the 2+ cups of water the recipe called for. The cake tastes horrible and the consistency of the "pudding" part on the bottom is disgusting. I mean, you win some, you lose some, but it was truly a waste of flour, sugar and the last of my vanilla. In terms of presentation, the cake turned out exactly as described in the directions and the temperature and baking time were spot on.
Sandra - I am sorry this recipe did not meet your expectations. Elisabeth @ KAF
Bookmark/share
this recipe