Name: Chocolate and Blueberry Pudding Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 cup (140 g) unbleached all-purpose flour; ½ tsp baking powder; ¼ tsp baking soda; 1 pinch of salt; ½ cup (114 g) unsalted butter, softened; ¾ cup (180 g) lightly packed brown sugar; 2 tbsp cocoa powder; 1 egg; ½ cup (125 ml) milk; 1 cup (240 g) lightly packed brown sugar; 2 tbsp cocoa powder; 1 tbsp cornstarch; 4 oz (115 g) dark chocolate, chopped; ¾ cup (180 ml) water; ½ cup (125 ml) 35% heavy cream; 3 cups (450 g) blueberries (fresh or frozen)

Preparation

Cake
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking pan. Set aside.
- In a bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, cream the butter, sugar and cocoa powder with an electric mixer. Add the egg and beat until smooth. At low speed, add the dry ingredients alternating with the milk. Pour the batter into the prepared pan, and place the pan on a baking sheet.
Filling
- In a saucepan off the heat, combine the sugar, cocoa powder and cornstarch. Add the remaining ingredients. Bring to a boil, stirring constantly, and let simmer for 10 seconds. Pour over the cake batter.
- Bake for about 45 minutes, or until a toothpick inserted in the centre of the cake comes out clean. (This will take about 50 minutes if you’re using frozen blueberries.) Let cool. Serve warm or cold.

Chocolate and Blueberry Pudding Cake

Categories

Ingredients

Cake

Filling

Preparation

Cake

Filling

Personal Note

To help you with this recipe

RICARDO Measuring Cups Set