Chocolate Pudding Cakes - Powerful Handmade site

Chocolate Pudding Cakes

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Chocolate Pudding Cakes

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Searching for an easy and comforting dessert? Consider the magic of the individual pudding cake: the topping magically makes a satisfying fudgy pudding on the bottom of the cake, leaving a soft cake floating on the top.

At a glance

Prep
Bake
Total
Yield
4 cakes

Ingredients

Batter

  • 2/3 cup King Arthur Unbleached All-Purpose Flour
  • 2/3 cup sugar
  • 1/4 cup unsweetened cocoa, baking cocoa or Dutch-process
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted butter or vegetable oil
  • 1/2 cup water

Topping

  • 2/3 cup sugar
  • 1/4 cup unsweetened cocoa, baking cocoa or Dutch-process
  • pinch of salt
  • 1 tablespoon espresso powder, optional
  • 3/4 cup prepared hot chocolate or water

Batter

  • 2 3/4 ounces King Arthur Unbleached All-Purpose Flour
  • 4 3/4 ounces sugar
  • 3/4 ounce unsweetened cocoa, baking cocoa or Dutch-process
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 1/2 ounces melted butter or 1 1/4 ounces vegetable oil
  • 4 ounces water

Topping

  • 4 3/4 ounces sugar
  • 3/4 ounce unsweetened cocoa, baking cocoa or Dutch-process
  • pinch of salt
  • 1/4 ounce espresso powder, optional
  • 6 ounces prepared hot chocolate or water

Batter

  • 78g King Arthur Unbleached All-Purpose Flour
  • 135g sugar
  • 21g unsweetened cocoa, baking cocoa or Dutch-process
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 43g melted butter or 35g ounces vegetable oil
  • 113g water

Topping

  • 135g sugar
  • 21g unsweetened cocoa, baking cocoa or Dutch-process
  • pinch of salt
  • 7g espresso powder, optional
  • 170g prepared hot chocolate or water

Instructions

  1. To make the cake: Whisk together the flour, sugar, cocoa, salt, and baking powder.
  2. Beat in the vanilla, melted butter, and water.
  3. Divide between four greased mugs or ramekins, using a generous 1/4 cup for each.
  4. To make the topping: Whisk the dry ingredients together.
  5. Divide among the mugs, using a scant 1/4 cup for each.
  6. Top each cup with 3 tablespoons prepared hot chocolate or water.
  7. Place mugs on a baking sheet.
  8. Bake the cakes in a preheated 350°F oven for 28 to 32 minutes.
  9. The cake should be puffy, with some liquid boiling up around the edges. Serve hot or warm, with whipped cream, a toasted marshmallow, or ice cream.
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