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Hot Fudge Pudding Cake recipe

visitor recipe “This desert is a chocolate lover’sdream. Serve with a high-quality vanilla ice cream. Whipped creamjust isn’t serious enough. Utterly delicious and worth the trouble!”- Recipe submitted by Lloyd Banks.

Recipe: Hot Fudge PuddingCake

2 teaspoons instant coffee
1 1/2 cups water
1/3 cup Dutch-processed cocoa
1/3 cup packed brown sugar
1/3 cup granulated sugar
6 tablespoons unsalted butter
1/3 cup Dutch-processed cocoa
2 ounces semisweet or bittersweet chocolate, chopped
3/4 cup all-purpose flour
2 teaspoons baking powder (check date on can)
2/3 cup granulated sugar
1/3 cup whole milk
1 tablespoon vanilla extract
1/4 teaspoon salt
1 large egg yolk

  • Adjust oven rack to lower-middle positionand preheat oven to 325°F (160°C). Lightly spray 8-inchsquare glass or ceramic baking dish with nonstick cooking spray.
  • Stir instant coffee into water and setaside to dissolve.
  • Stir together 1/3 cup cocoa, 1/3 cup brownsugar and 1/3 cup granulated sugar. Break up clumps with fingers.Set aside.
  • Place a ceramic bowl over a simmeringsaucepan of tap water. Add butter, 1/3 cup cocoa and 2 ounceschopped chocolate to the bowl to melt, stirring frequently untilsmooth. Set aside to cool slightly.
  • Whisk flour and baking powder togetherin a small bowl. Set aside.
  • Whisk 2/3 cup granulated sugar, milk,vanilla and salt in a medium bowl until combined. Whisk in oneegg yolk. Add warm butter/chocolate mixture and whisk to combine.Add flour mixture and whisk batter until it’s evenly moistened.
  • Pour batter into prepared baking dishand spread it evenly. Sprinkle cocoa/sugar mixture evenly overentire batter surface. Pour coffee mixture gently into a tablespoonbeing held just over the batter.
  • Bake until cake is puffed and bubblingand just beginning to pull away from the sides of baking dish,about 45 minutes. (Do Not Over-Bake!) Cool cake in dish on wirerack about 25 minutes before serving.

    Makes 8 servings.

    Notes from Lloyd:

    • If you have cold, brewed coffee on hand,it can be used in place of the instant coffee and water, butmake sure it isn’t too strong; use 1 cup of cold coffee mixedwith 1/2 cup of water.
    • “Dutch-processed” cocoa doesn’thave the bitterness of regular cocoa. Hershey makes both.
    • Semisweet and bittersweet chocolate isthe same thing. Do not use unsweetened chocolate.
    • You’ll end up using quite a few smallbowls; cereal bowls work just fine.

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