Fudge Pudding Cake

Recipe from "King Arthur Flour Whole Grain Baking"

Adapted by Florence Fabricant

Published October 31, 2006

Total Time
1 hour 20 minutes
Rating
4(36)
Comments
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—Florence Fabricant

Featured in: For Those Happiest Elbow-Deep in Flour

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Ingredients

Yield:12 to 16 servings

  • 1 ¼ cups whole wheat flour

  • ¾ cup granulated sugar

  • ¾ cup unsweetened cocoa powder

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 large egg

  • ¾ cup milk

  • 2 teaspoons vanilla extract

  • ½ teaspoon instant espresso powder

  • 4 tablespoons unsalted butter, melted

  • ¾ cup, packed, light or dark brown sugar

  • 1 ½ cups hot brewed coffee or hot water

  • Vanilla or coffee ice cream for serving

Ingredient Substitution Guide
Nutritional analysis per serving (12 to 16 servings)

30 grams carbs; 23 milligrams cholesterol; 163 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 3 grams fiber; 150 milligrams sodium; 3 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In a large bowl, whisk together flour, granulated sugar, ½ cup cocoa, baking powder and salt. In another bowl, beat egg into milk and add vanilla, espresso powder and melted butter. Add to dry ingredients. Mix to blend. Spread in a 9-inch square baking pan or a glass or ceramic baking dish.

  2. Step 2

    Whisk remaining cocoa with brown sugar and spread over batter. Slowly pour hot coffee or water on top. Do not mix.

  3. Step 3

    Place pan in oven and bake 35 to 40 minutes, until batter appears set and sauce is bubbling. Remove to a rack and let rest 15 minutes. To serve, scoop portions into goblets or onto plates and top each with ice cream.

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Ratings

4 out of 5
36 user ratings
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Comments

Anne P

I must admit, it felt a little weird to pour coffee onto the batter. But the results were wonderful - indeed a "pudding cake," like a very gooey brownie. Be prepared to eat it with a spoon rather than a fork!

Nan Dem

We call this “science experiment” cake because “magic” cake would be too much, but it really is magic. Kids love this process, and the outcome

Rebecca

We call this self saucing chocolate pudding in New Zealand where it is a classic homely dessert

Anne P

I must admit, it felt a little weird to pour coffee onto the batter. But the results were wonderful - indeed a "pudding cake," like a very gooey brownie. Be prepared to eat it with a spoon rather than a fork!

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Credits

Adapted from "King Arthur Flour Whole Grain Baking"(Countryman Press)

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