Fudge Pudding Cake
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups whole wheat flour
- ¾cup granulated sugar
- ¾cup unsweetened cocoa powder
- 2teaspoons baking powder
- ½teaspoon salt
- 1large egg
- ¾cup milk
- 2teaspoons vanilla extract
- ½teaspoon instant espresso powder
- 4tablespoons unsalted butter, melted
- ¾cup, packed, light or dark brown sugar
- 1½cups hot brewed coffee or hot water
- Vanilla or coffee ice cream for serving
Nutritional analysis per serving (14 servings)
163 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 3 grams protein; 150 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a large bowl, whisk together flour, granulated sugar, ½ cup cocoa, baking powder and salt. In another bowl, beat egg into milk and add vanilla, espresso powder and melted butter. Add to dry ingredients. Mix to blend. Spread in a 9-inch square baking pan or a glass or ceramic baking dish.
- Step 2
Whisk remaining cocoa with brown sugar and spread over batter. Slowly pour hot coffee or water on top. Do not mix.
- Step 3
Place pan in oven and bake 35 to 40 minutes, until batter appears set and sauce is bubbling. Remove to a rack and let rest 15 minutes. To serve, scoop portions into goblets or onto plates and top each with ice cream.
Private Notes
Comments
I must admit, it felt a little weird to pour coffee onto the batter. But the results were wonderful - indeed a "pudding cake," like a very gooey brownie. Be prepared to eat it with a spoon rather than a fork!
We call this “science experiment” cake because “magic” cake would be too much, but it really is magic. Kids love this process, and the outcome
We call this self saucing chocolate pudding in New Zealand where it is a classic homely dessert
I must admit, it felt a little weird to pour coffee onto the batter. But the results were wonderful - indeed a "pudding cake," like a very gooey brownie. Be prepared to eat it with a spoon rather than a fork!