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Chocolate Pudding Cake Recipe

Chocolate Pudding Cake Recipe

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Ingredients

1 cup all-purpose flour (or 1 cup 1:1 gluten-free flour)

¾ cup castor sugar

2 tablespoons ChefShop cocoa powder

1-1/2 teaspoons baking powder

¼ teaspoon sea salt

 

½ cup milk (or coconut milk)

2 tablespoons rice bran oil

1 teaspoon vanilla extract

 

1 cup firmly packed Muscovado sugar 

¼ cup ChefShop cocoa powder

1-3/4 cups boiling water

Shop For This Recipe

Caputo "00" Chefs Flour - 2.2 pounds
$8.95
Caputo Italian Gluten Free Flour
$19.95
India Tree Superfine Caster Cane Sugar - 3-lb tub
$24.95
ChefShop Cocoa Powder
$29.95
Rice Bran Oil - 32 oz
$13.95
Tonga Bourbon Vanilla Extract 2X
$29.95
India Tree Dark Muscovado Sugar - 1 lb
$7.95
India Tree Dark Muscovado Sugar - 2.8-lb Tub
$24.95
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Directions

Chocolate Pudding Cake Recipe

I’ve been making this dessert for decades; the magic of chemistry in baking yields a delicious cake with pockets of chocolate pudding.

This year I made a gluten-free, dairy-free version that I almost like better than the original!

Use the very best cocoa powder and serve with plain whipped cream or vanilla ice cream.


Pre-heat oven to 350 F

1. Combine first five ingredients in a 9-inch square baking pan and stir well.

2. Add milk, oil, and vanilla; stir until smooth.

3. Combine Muscovado sugar and ¼ cup ChefShop cocoa powder; sprinkle over batter.

4. Pour boiling water over batter (DO NOT STIR)

 

Bake at 350 for 40 minutes or until cake springs back lightly when touched in center.

Serve warm.

 


 

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