Fudge Pudding Cake Recipe
Fudge Pudding Cake Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 6
- Calories: 308
- Fat: 10 g
- Carbohydrates: 10 g
- Sugar: 2.2 g
- Sodium: 10 mg
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 20 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Fudge pudding cake is a rich dessert and truly heaven for chocolate lovers. The words fudge, pudding and cake in the same recipe are enough to show how tasty it will be. The cake has different textures together: crumbly cake, soft pudding and intense chocolate. The different textures integrate perfectly. If you are on a diet then stay away from it.
Ingredients
- Aranulated sugar, divided: 1¼ cups
- All-purpose flour: 1 cup
- Dutch-processed cocoa, divided (I like Hershey’s Special Dark): 7 tablespoons
- Baking powder: 2 teaspoons
- Salt: ¼ teaspoon
- Semisweet chocolate chips: ¾ cup
- Milk: ½ cup
- Unsalted butter, melted: ⅓ cup
- Vanilla extract: 2 teaspoons
- Light brown sugar, packed: ½ cup
- Hot water: 1¼ cups
- Instant espresso powder (optional, but highly recommended): 3 teaspoons
Instructions
- Preheat the oven to 350 degrees. Take a mixing bowl of medium size and add flour, ¾ cup granulated sugar, baking powder, 3 tablespoon cocoa and salt.
- Mix these ingredients so that they are evenly incorporated. In the same bowl, add melted butter, milk and vanilla. Beat the mixture for 2 to 3 minutes until it is smooth in texture.
- Take a baking pan of 8x8 inches and spread the beaten batter into it evenly. Sprinkle the semi sweet chocolate chips on top of it.
- Take another mixing bowl and add the remaining ½ cup of the sugar, brown sugar and 4 tablespoon of cocoa. Sprinkle this mixture evenly on top of the batter and chocolate chips. Make sure that it is sprinkled on all parts.
- Take a measuring cup or a small bowl and make the coffee in it. Add the hot water and the espresso powder and stir them to dissolve. Pour this coffee mixture on top of the batter layers. Pour it all over the cake but do not mix it.
- Bake the cake for 40 minutes on 350 degrees. It will be done when the center is not wobbly and over soft. Take the cake out of the oven and put it into serving bowls directly. Serve it hot with either whipped cream or ice cream.
: 7 tablespoons Baking powder: 2 teaspoons Salt: ¼ teaspoon Semisweet chocolate chips: ¾ cup Milk: ½ cup Unsalted butter, melted: ⅓ cup Vanilla extract: 2 teaspoons Light brown sugar, packed: ½ cup Hot water: 1¼ cups Instant espresso powder (optional, but highly recommended): 3 teaspoons Instructions Preheat the oven to 350 degrees. Take a mixing bowl of medium size and add flour, ¾ cup granulated sugar, baking powder, 3 tablespoon cocoa and salt. Mix these ingredients so that they are evenly incorporated. In the same bowl, add melted butter, milk and vanilla. Beat the mixture for 2 to 3 minutes until it is smooth in texture. Take a baking pan of 8x8 inches and spread the beaten batter into it evenly. Sprinkle the semi sweet chocolate chips on top of it. Take another mixing bowl and add the remaining ½ cup of the sugar, brown sugar and 4 tablespoon of cocoa. Sprinkle this mixture evenly on top of the batter and chocolate chips. Make sure that it is sprinkled on all parts. Take a measuring cup or a small bowl and make the coffee in it. Add the hot water and the espresso powder and stir them to dissolve. Pour this coffee mixture on top of the batter layers. Pour it all over the cake but do not mix it. Bake the cake for 40 minutes on 350 degrees. It will be done when the center is not wobbly and over soft. Take the cake out of the oven and put it into serving bowls directly. Serve it hot with either whipped cream or ice cream. 3.2.1284
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