Fudgy Chocolate Pudding Cake

ingredients

Cake

• 1 cup all purpose flour
• ¾ cup light brown sugar*, packed
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon espresso powder
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk, preferably whole or 2%
• ¼ cup vegetable oil
• 1 ½ teaspoons pure vanilla extract
• generous ½ cup semisweet or bittersweet chocolate chips

Topping

• ¼ cup unsweetened cocoa powder
• ⅔ cup light brown sugar*
• 1 ½ cups boiling water
• Recommended: vanilla ice cream or whipped cream, for serving

method

Cake:

Preheat oven to 350°F. Lightly grease a 9-inch** square baking pan and set aside.

In a large bowl, whisk flour, brown sugar, cocoa, espresso powder, baking powder, and salt. Add milk, oil and vanilla and whisk until well combined and smooth. Using a rubber spatula, stir in chocolate chips.

Transfer the batter to the prepared pan and spread into an even layer. Proceed with the topping.

Topping:

In a bowl, combine cocoa powder and brown sugar, mixing until well combined (I use a fork). Sprinkle this mixture in an even layer over the top of the cake batter.

Slowly and carefully pour the boiling water evenly over the top. TIP: I pour the water over the back of a large spoon and slowly move it around the pan while pouring. Do not stir or disturb the cake batter underneath.

Transfer to the oven and bake for 25-30 minutes, until the cake layer (on top) is cooked through. The pudding sauce should be bubbling gently around the sides of the pan. Place on a wire rack to cool for about 10 minutes. Serve warm, scooping the cake into bowls and spooning the sauce over the top. Recommended garnishes: vanilla ice cream or whipped cream.

notes

*Your brown sugar should be moist and soft. If it is dry or lumpy, swap the brown sugar for granulated sugar.

**Pan size: You need at least 2-inch high sides on your 9-inch square pan. I do not recommend baking in an 8-inch square pan, but a 7×11 should work.