Chocolate Fudge Pudding Cake
I can almost hear the groans from here. An ooey gooey dessert? I know, I know. Now, when the last green vegetable I ate was green bean casserole, oh, four days ago, and my most comfy dress is feeling a wee bit snug, is not the time, now is it?
And yet…this cake must be tired because it’s been running through my mind for two years (now I definitely hear the groans). I first ate it at Luisa’s house and fell in love. Shortly thereafter she declared it meh, but I thought it was divine: rich without being sickly sweet, slackbaked, like quickly microwaved cookie dough (tell me you have tried this–heaven), and truly comforting in the way only a volcanic chocolate dessert can be.
I served this after a very wholesome dinner of roast chicken, sweet potatoes, and shallots. Its biggest fan was a precocious and joyous three-year-old who I wish sat at my dinner table far more often. She asked for seconds, and we alternated bites: one spoonful for you, one for me. And the fact that this homey dessert was made with whole wheat flour? Let’s just say that scored Auntie Sarah a prize in the parents’ eyes.
King Arthur Flour Fudge Pudding Cake
Serves 8-10
1 1/4 cups whole wheat flour
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk (I used 1% to no obvious detriment)
2 teaspoons vanilla extract
1/2 teaspoon instant espresso powder
4 tablespoons unsalted butter, melted
3/4 cup, packed, light or dark brown sugar
1 1/2 cups hot brewed coffee or hot water
Heat oven to 350 degrees. In a large bowl, whisk together flour, granulated sugar, 1/2 cup cocoa, baking powder and salt. In another bowl, beat egg into milk and add vanilla, espresso powder and melted butter. Add wet ingredients to dry and mix gently to blend. Spread in a 9-inch square baking pan or a glass or ceramic baking dish.
Whisk remaining cocoa with brown sugar and spread over batter. Slowly pour hot coffee or water on top and do not mix.
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 before serving.
Alicia Kachmar: Mmm. At Smith actually (did you ever have it while visiting?), we had something called brownie pudding. No espresso, but it looked like this consistency, but I have a feeling, they just made brownies with or without the eggs and just half-cooked the pan. It was taaaaaaasty.1 year ago
sarah: No, I never did have that, but it sounds awesome. I bet if you made this with hot water instead of hot coffee at the end, it would bring back memories!1 year ago
shauna: Oooh wow, that looks so tasty!
In Australia we call this a “self-saucing pudding”. I love how the ingredients are so everyday, you almost always have them on hand… no fancy chocolate needed! And it tastes just so old-fashioned and cosy… mmm mmm.
You’ve intrigued me with the “quickly microwaved cookie dough”… really? you just whack it in?1 year ago
sarah: shauna, who you calling self-saucing? i think that just might be the best culinary term i have ever heard. the cookie dough thing i got from my sister. you put a little of the stuff that comes in the tube in a teacup (i can’t believe i’m confessing to this), and put it in the microwave for 20-30 seconds, until some of the chocolate is melty, and some of the dough is warm in spots. it’s naughtily delicious.1 year ago
Sara Rose: This looks amazing. Frankly, I’ve been craving something like this for awhile. I better get making this pretty darned soon. Yum.1 year ago
DD: I was looking up bread pudding last week and this dessert kept popping up everywhere! Looks incredible. I’m dying to try it.1 year ago
sarah: That’s funny, DD, because Sebastian said he liked it because it reminded him of bread pudding. Go figure!1 year ago
rachael: Hey Sarah!
1 year ago
As a brand new auntie myself, I cant wait to make this for my nephew as soon as he is of age to eat it.
The best part is all the coffee and espresso, so I know I will be feeding him this right before his parents are due to pick him up!
Elizabeth: An ooey gooey dessert? Mmm, you definitely heard a groan from over here…1 year ago
sarah: rachael, yeah, his parents will LOVE you for that! if it means anything, this particular three year old fell right asleep (okay, after some dancing to records) and slept in super late the next day!
elizabeth, i hope that’s a good groan and not a bad groan…
1 year ago
Kristina: OOoh, I’ve made one like this before, from a cookbook called Moosewood Celebrates. So easy and wonderful.1 year ago
Sara Rose: Stuff like coffee and espresso never affected me much as a kid quite honestly. I was sugary, fruity candies that had me zinging around and I never much cared for those then. My kid loves coffee so much (we share a cup every morning- I’m sure this is healthy for a three year old) that I bet she’ll love this. I was going to make it today but I don’t have wheat flour- I’ve only got all purpose because I just ran out oh wheat with baking last week and haven’t gotten more. Do you guys think that all purpose white would work just as well?1 year ago
Ann: Sarah, I totally love you. I accidentally bought a bag of the whole wheat flour, and it’s terrible for almost everything else. But this looks like the PERFECT way to use it up. Yay!1 year ago
love,gidget: Yummy goodness! Looks amazing!1 year ago
EB: I want your little casserole dish! Cute!1 year ago
sarah: Kristina, I should really buy one of those Moosewood cookbooks, everyone always raves about them.
Sara Rose, My guess is that this would work fine with white flour. The whole wheat flour does add a nice heft to the texture of the cake that I’m not sure all-purpose flour would accomplish, but my bet is it would be good. Now, if we were subbing the other way (ww for white) then we’d have some problems, but you should be good. Let us know how it turns out.
Ann, Do it. Yes, the best way to use up that flour without feeling like you are eating whole wheat flour.
EB, Vintage pyrex, baby!1 year ago
Paige: Moosewood, schmoosewood. They’re ok–I really like their Breakfast book–but they lack PoP fabulosity. (And I have a pretty high hippie tolerance.) But this recipe? Good god. You’re cruel.1 year ago
sarah: Muahahahahahahaha!!!1 year ago
Sara Rose: I had Nolan make it tonite (I was busy with some finicky polenta while sauteeing kale, sausage, etc., to go with it. It’s a totally fabu cake. Yum, yum I could have eaten the whole pan!1 year ago
Avril: Hey Sarah!
Will try it out over the weekend. Hope you’re well! On the subject of C’mas cards- I do post them every year….mostly to close friends who live away from home. Cheerio! A1 year ago
I’ve been dreaming of a choc treat, but after everything that happened here in Mumbai last week, I kinda lost all that C’mas manic. But this post might just do the trick
Avril: PS: I also have a 3 yr old nephew who is a huge fan of “cake”! And so Im glad for whole wheat flour desserts too!1 year ago
Ann: P.S. What size pyrex pan do you have?1 year ago
sarah: Hmm…not sure, but I think it’s about two quarts?1 year ago