Never mind my little red slipper in the corner. There are much more important things to discuss…
…such as rich, velvety, chocolate pudding cake. Served warm, with a gooey molten chocolate syrup that forms beneath the tender, brownie-like cake layer, that can only be reached once you crack through the crispy, crunchy brown sugar topping. Oh, and to get to the chocolate bit at all, you must of course fight your way through a scoopful of cool, vanilla ice cream that is slowly melting into the chocolate crevices.
This has become my favorite dessert. It has surpassed all others, including red velvet cake with cream cheese frosting, chocolate chip cookies, tiramisu, ice cream cake… it’s so simple, so easy, and so. freakin. delicious.
The top bakes to perfect crunchiness, while the bottom remains molten. In the last minute or so of baking, the bottom began to bubble up through the top… which meant that I could commence renewed salivation for this delectable treat.
Chocolate Pudding Cake
Adapted from Tasty Kitchen (saw the pin on Pinterest!)
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoons salt
7 tablespoons unsweetened cocoa powder, divided
1 1/4 cup sugar-in-the-raw, or granulated, divided
1/2 cup unsweetened soymilk
1/3 cup melted butter
1 1/2 teaspoons vanilla extract
1/2 cup light brown sugar
1 1/2 cup steaming hot tap water
Preheat the oven to 350°F. Combine the flour, baking powder, salt, three tablespoons of cocoa, and 3/4 cup of raw sugar.
Stir in the milk, melted butter, and vanilla, and mix until thoroughly combined. Pour into an ungreased 8-inch baking dish. You could use a clear glass dish or for a nice contrast, a white Corningware dish of similar size (I used a 1.8 L dish).
In another bowl, combine the remaining sugar (1/2 cup), the brown sugar, and remaining cocoa (four tablespoons) and sprinkle evenly over the batter.
Pour the hot water over all, and do not stir it (no matter how much you want to). It will look strange and watery, but sometimes strange circumstances lead to perfection.
Bake for 40 minutes, or until center is set; it was difficult to tell, so I just took it out right at 40. It’ll pretty much be good when it looks like it’s done, and there’s no raw egg to worry about.
Unfortunately, this will be piping hot and will need to cool. I managed to hold back about 10-15 minutes before scooping it out.
Serves 10 normal people or 5 chocoholic, sweet-toothed people. (I am the latter.)
Spoon some banana soft serve (or regular vanilla ice cream) on top and serve. You could drizzle some chocolate pudding on top of the ice cream… but I like to try to prolong the melting as long as possible. The best is getting a little bit of ice cream… and a little hot pudding cake.. on the same spoon… and eating at the same time. Any OCD you have about your food touching, please try to forget and enjoy the deliciousness that is this dessert.