The Proof Is In The Pudding Cake!! For Chocolate Lovers Everywhere!

For those of you, and there were quite a few, who enjoyed my maple pudding cake recipe, I am including in my blog this chocolate pudding cake recipe...a family favorite, and one they even remember...my recipe has the sugar cut down from the original recipe and is still plenty sweet...a small piece with a little whip cream and you will be in dessert heaven! Several different people have shared the recipe with me through the years, and this is my version of it.

IT is widely thought in the culinary world that coffee enhances the flavor of chocolate, a matter of opinion, but one that I do adhere to in my thinking...this recipe has coffee in it, be it instant granulated, or a splotch of coffee itself, I have even in the past cut open a Keurig cup or two when desperate, coffee or no coffee is your choice.

It follows the same lines as the maple pudding cake, you make the batter, layer in an 8x8 sprayed pan, top with the liquid mixture and bake at 350 degrees 35-40 minutes, till cake is done and pudding starts to bubble on sides of pan...if in doubt use your cake tester in the top half of the cake, should come out dry...DO not over bake!!!

TIP: not sure if you have ever really noticed, but lots of cake and bread recipes and even some cookie recipes state that glass or dark colored pans sometimes have a lower temperature or baking time, my 8x8 pan is dark colored and always takes less time then recipe calls for, so I start checking 5 minutes earlier then earliest time stated in actual recipe....If you have a problem with some things coming out dry, especially breads, this could be the reason why, you have baked too long.

Another TIP: when you measure flour that is not going to be sifted, fluff in your container with a fork first, then spoon into your measuring cup/device, do not pack down and keep adding more...you should never stick the measuring device down in your flour container and mash it down, it will make it very dense and some times will even make a heavier dry cake or bread....read this tip many, many years ago after seemingly dense heavy breads and never had the problem again....Also, let cool completely before wrapping in something, if not it will steam in the wrapper and some times stick...the insides as well as outside has to be completely cool...

You are going to need 1 and 3/4 cup of hot water so start water heating now. ALSO 2/3 cup of chopped walnuts, or nut of choice is optional, or 1/2 to 2/3 cup of chocolate chips works also! I always prefer mini choc chips, but to each his own.. I find breads slice easier and are not so apt to break up with the mini chips....

Sift together or whisk well with a wire whisk:

1 cup of flour

2/3 cup of sugar

2 Tablespoons dry cocoa powder, good quality makes for better product!

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon of cinnamon, or to taste

1 and 1/2 teaspoons of granulated/instant coffee (optional) or splotch of coffee itself.

2/3 cup of nuts(optional) or chocolate chips

To the dry ingredients add:

1/2 cup of milk of choice

2 tablespoons oil of choice (liquid)

1 and 1/2 teaspoons vanilla, mix all together and pour into sprayed pan.

Mix well:

2/3 cup brown sugar

1/4 cup of dry cocoa powder

1 and 3/4 cup of hot water

Pour over batter in pan, slowly

Bake at 350 for 35-40 minutes

Let cool slightly so pudding does not run out from under cake and cake sets a little! Enjoy!

Featured Posts
Recent Posts
Archive

©2016 by Barbara's Bistro.