This was quite possibly the world's ugliest chocolate cake however it is also super rich and gooey. It was nice to have an extra set of hands to get all of the separate steps complete. This cake is like none I have ever made. In the end I was horrified to see that we were suppose to top the batter with brown sugar and cocoa and then boiling water. It is cringe worthy as you pour the water over the cake. However this is the good part - the ooey, gooey chocolate sauce that remains when the cake comes out of the oven.
We put the cake in right as we sat down for dinner. The timing was perfect as it was done and still warm as we finished. Topped with a scoop of vanilla ice cream and it was the best gift for Mother's Day.
Chocolate Pudding Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Keywords: bake dessert chocolate cake
Ingredients (serves 12)
- 2 1/2 cups all-purpose flour
- 2 1/4 cups packed light brown sugar, divided
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 2 tablespoons unsalted butter
- 2 ounces unsweetened chocolate
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons unsweetened cocoa
- 2 1/2 cups boiling water
Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking pan and set aside.
In a large mixing bowl, combine flour, 1 cup of the brown sugar, baking powder, baking soda, and salt. Whisk until well combined. If there are lumps of brown sugar, use your hands to break them up. Stir in chocolate chips and set aside.
In a small saucepan, melt the butter and chocolate together over medium-low heat.
In a separate small saucepan, heat buttermilk over low heat until barely warmed. You don't want it to bubble or boil. Remove from heat.
Remove chocolate and butter mixture from heat and stir in the vanilla. Pour mixture over dry ingredients. Add the buttermilk and stir until combined. Spread into the prepared pan.
Combine the remaining 1 1/4 cups brown sugar with the cocoa in a small bowl. Whisk until smooth, using your hands to break up any brown sugar clumps. Sprinkle mixture evenly over the chocolate cake batter.
Pour the boiling water evenly over the cake.
Carefully transfer the pan to the oven. Bake for 30 minutes or until the center is firm to the touch, but still jiggly.
Remove cake from oven and cool on a cooling rack for at least 30 minutes before serving.
To serve, invert each serving on a plate so that the fudge sauce on the bottom becomes a topping. Spoon any extra sauce in the pan over the top. You can serve the cake at room temperature or warm. Top with ice cream.
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