Chocolate Pudding Cake
Preparation
30 MIN
Cooking
1 H
Servings
10

Chocolate Pudding Cake

Ingredients

    Sauce

  • 3 cups (750 ml) brown sugar
  • 3/4 cup (180 ml) cocoa powder, sifted
  • 2 teaspoons (10 ml) cornstarch
  • 2 1/2 cups (625 ml) water
  • 1/2 cup (125 ml) 35% cream
  • 1/2 teaspoon (2.5 ml) vanilla extract

    Cake

  • 1 cup (250 ml) milk
  • 1/2 cup (125 ml) cocoa powder, sifted
  • 1 1/2 cups (375 ml) unbleached all-purpose flour
  • 1 teaspoon (5 ml) baking soda
  • 1 pinch of salt
  • 1/2 cup (125 ml) unsalted butter, softened
  • 1 1/2 cups (375 ml) sugar
  • 2 eggs

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 33 x 23-cm (13 x 9-inch) baking dish.

Sauce

  1. In a saucepan, combine the brown sugar, cocoa powder, and cornstarch. Add the water and cream and bring to a boil, stirring with a whisk. Stir in the vanilla. Set aside.

Cake

  1. In a small saucepan, bring the milk and cocoa powder to a boil, stirring with a whisk. Let cool.
  2. In a bowl, combine the flour, baking soda, and salt. Set aside.
  3. In another bowl, combine the butter and sugar with an electric mixer until the mixture turns crumbly. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the cocoa mixture. Spoon the batter into the dish.
  4. Carefully pour the hot sauce over the batter. Bake for about 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cool.