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Fudge Pudding Cake

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Fudge Pudding Cake

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Fudge Pudding Cake Recipe Fudge Pudding Cake Recipe

This moist, rich cake delivers on the seductive promise of chocolate’s fragrance wafting through the kitchen as it bakes. Paired with its own fudge sauce, the cake is even better when topped with whipped cream.

At a glance

Prep
Bake
Total
Yield
8 servings

Nutrition information

Ingredients

Cake

  • 1 1/4 cups King Arthur White Whole Wheat Flour or King Arthur Unbleached All-Purpose Flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup milk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 1 cup chopped nuts, optional

Pudding

  • 3/4 cup brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups hot water or brewed coffee

Cake

  • 5 ounces King Arthur White Whole Wheat Flour or King Arthur Unbleached All-Purpose Flour
  • 5 1/4 ounces granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 ounces unsweetened cocoa powder
  • 6 ounces milk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ounces butter, melted
  • 4 ounces chopped nuts, optional

Pudding

  • 5 1/2 ounces brown sugar
  • 3/4 ounce unsweetened cocoa powder
  • 12 ounces hot water of brewed coffee

Cake

  • 142g King Arthur White Whole Wheat Flour or King Arthur Unbleached All-Purpose Flour
  • 149g granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 43g unsweetened cocoa powder
  • 170g milk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 57g butter, melted
  • 113g chopped nuts, optional

Pudding

  • 156g brown sugar
  • 21g unsweetened cocoa powder
  • 340g hot water of brewed coffee

Instructions

  1. Preheat the oven to 350°F. Butter an 8″ square pan, or eight 8-ounce ramekins.
  2. For the cake: In a medium-sized bowl, whisk together the flour, granulated sugar, baking powder, salt, and cocoa powder. Stir in the milk, egg, vanilla, and melted butter, mixing until smooth. Stir in the nuts, if using.
  3. Pour the batter into the prepared 8″ pan. If using ramekins, place them on a parchment-lined baking sheet and portion a heaping 1/4-cup of batter into each one.
  4. For the pudding: Mix the brown sugar with the cocoa powder, and sprinkle this mixture over the batter in the pan or ramekins. Gently drizzle the hot coffee or water over the mixture.
  5. Bake for 45 minutes for an 8″ pan, or 28 to 32 minutes for ramekins, until the cake looks set and the pudding is bubbling around the edges. Remove from the oven and let cool for 15 minutes before serving. The sauce will thicken as it stands.

Nutrition Information

  • Serving Size136g
  • Servings Per Batch8
Amount Per Serving:
  • Calories313
  • Calories from Fat81
  • Total Fat9g
  • Saturated Fat2g
  • Trans Fat0g
  • Cholesterol1mg
  • Sodium272mg
  • Total Carbohydrate57g
  • Dietary Fiber4g
  • Sugars40g
  • Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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