Rich chocolate pudding encased in deeply flavored chocolate cake all made from scratch.
- 1 cup sugar
- 1/2 cup Dutch-processed cocoa powder
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 4 tablespoons unsalted butter (1/2 stick), melted
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1 cup boiling water
- Vanilla ice cream
- Set oven temperature to 350 degrees and move oven rack to the middle position. Spray an 8-inch square baking dish(metal or glass) with cooking spray.
- Whisk 1/2 cup sugar with 1/4 cup cocoa in a small bowl. Whisk flour, 1/2 cup sugar, 1/4 cup cocoa, baking powder, and salt in a large mixing bowl. Whisk milk, melted butter, egg yolk, and vanilla in a medium mixing bowl until smooth. Stir the milk mixture into the flour mixture and fold in the chocolate chips.
- with a spatula, scrape batter into your prepared baking dish and spread into corners. Sprinkle reserved cocoa mixture evenly over the top. Gently pour boiling water over the cocoa. Do NOT stir.
- Bake until the top of the cake looks cracked, sauce is bubbling and toothpick inserted into cake areas comes out with a few moist crumbs attached, about 20 to 25 minutes. It’s very important to not over bake this cake, or you won’t have any or vary little pudding on the bottom. Cool for at least 10 minutes before serving. Serve with a scoop of vanilla ice cream.
- Baby Cakes in Ramekins
- Spray eight 6-ounce, ovenproof ramekins with cooking spray. (Can use coffee mugs too.) Fill each cup with 2 tablespoons of batter. Top each with 1 and 1/2 tablespoons cocoa mixture, followed by 2 tablespoons boiling water. (The water turns into pudding, so if you like more pudding, add more water.) Arrange cups on a baking sheet and bake until tops are just cracked, about 20 minutes.
- Category: Dessert
- Cuisine: American
- Serving Size: 1/6th the recipe