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In the Oven: Hot Chocolate Pudding Cake

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In honor of National Chocolate Pudding Day, we’re making Hot Chocolate Pudding Cake! Posting date is July 2.

Hot Chocolate Pudding Cake
 
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Yield: 9 to 12 servings
Ingredients
For the Hot Chocolate Pudding Cake
  • 3⁄4 cup plus 2 tablespoons (105 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 2 large egg yolks
  • 1⁄2 cup (120 ml) well-shaken buttermilk
  • 2 tablespoons canola oil
  • 2 ounces (1⁄2 stick/55 g) unsalted butter
  • 1 1⁄2 ounces (40 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • 1⁄3 cup (30 g) unsweetened dark cocoa powder, such as Valrhona
  • 3⁄4 cup (165 g) firmly packed dark brown sugar
  • 1 tablespoon pure vanilla extract
For the Chocolate Topping
  • 1⁄3 cup (65 g) granulated sugar
  • 1⁄3 cup (75 g) firmly packed dark brown sugar
  • 1⁄4 cup plus 1 tablespoon (25 g) unsweetened dark cocoa powder, such as Valrhona
  • 1 1⁄4 cups (300 ml) boiling water
  • 1 1⁄2 teaspoons instant espresso powder
  • 2 ounces (55 g) dark chocolate (60 to 72% cacao), coarsely chopped (about 1⁄3 cup)
For the Assembly
  • Vanilla ice cream (optional, but highly recommended)
Instructions
MAKE THE HOT CHOCOLATE PUDDING CAKE
  1. Preheat the oven to 350°F (175°C). Lightly spray the sides and bottom of an 8-by-8-by-2-inch (20-by-20-by-5-cm) baking dish with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another small bowl or glass measuring cup, whisk together the egg yolks, buttermilk, and oil. Set aside.
  4. Melt the butter and chocolate in a large heatproof bowl placed over simmering water (double-boiler method, see page 19) set over low heat until almost completely melted. Add the cocoa powder and whisk until the mixture is combined and completely melted. Remove it from the heat and continue whisking gently for about 1 minute to cool the mixture slightly. Add the brown sugar and vanilla and continue whisking until completely combined. Whisk in the buttermilk mixture until incorporated, then, using a rubber spatula, gently fold in the flour mixture. Transfer the batter to the prepared pan, and set aside.
MAKE THE CHOCOLATE TOPPING
  1. In a medium bowl, stir together both sugars and the cocoa powder. You might need to use your fingers to rub the clumps of brown sugar into the rest of the mix.
  2. Stir the boiling water and instant espresso powder together in a small bowl.
  3. Sprinkle the chocolate chunks over the cake batter. Then sprinkle the sugar mixture over the chocolate chips and batter, covering it completely. Pour the hot espresso liquid evenly over the top of the sugar mixture. Bake the cake in the center of the oven until the cake looks set but still feels jiggly in the center, 35 to 40 minutes.
  4. Remove the cake from the oven and let it rest about 20 minutes, then slice and serve warm. Slices can be served upside down (with pudding on top), or serve each slice on a plate and spoon the pudding (the batter in the bottom of the pan) alongside the cake. Serve with vanilla ice cream, if you like.
Notes
How to store: Leftover cake can be stored in the refrigerator, wrapped tightly in plastic, for up to 3 days. To reheat, cook individual portions in the microwave for 20- to 30-second bursts, until warmed through.

 

In the Oven: Peanut Butter Butterscotch Cookies

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Get out your sheet pans, bakers – we’re back to cookies! Posting date is June 18.

Peanut Butter Butterscotch Cookies
 
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Yield: About 24 cookies
Ingredients
  • 1 cup plus 2 tablespoons
  • (145 g) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 5 ounces (1¼ sticks/140 g) unsalted butter, softened
  • 5 ounces (140 g) smooth peanut butter, at room temperature
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) firmly packed dark brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 4 ounces (115 g) butterscotch chips
  • 1 tablespoon sea salt (optional)
Instructions
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and lump-free. Add the peanut butter and beat until combined.
  4. Add both sugars and continue beating on medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat again until completely incorporated. Scrape down the sides and bottom of the bowl, add the flour mixture all at once, and beat until just incorporated, about 30 seconds. Use a wooden spoon or rubber spatula to stir in the butterscotch chips.
  5. Scoop and roll the dough into balls about 1 inch (2.5 cm) in diameter. Place them on the prepared
  6. baking sheets about 1½ inches (4 cm) apart. Bake the cookies for 5 minutes, then sprinkle the tops with the sea salt, if you like. Continue baking until the cookies just start to brown on the edges, another 5 to 6 minutes. Remove from the oven and place the sheets on cooling racks for 5 minutes. Transfer the cookies from the sheets to wire racks and allow to cool completely.
Notes
How to store: The cookies can be served immediately or stored in an airtight container at room temperature for
up to 3 days.

 

In the Oven: Salted Caramel Chocolate Cupcake Shakes

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Time to get out your blenders, bakers — Salted Caramel Chocolate Cupcakes Shakes (or whatever cake/cupcake + ice cream combination strikes your fancy) are next up on the schedule. Posting date is June 4!

Salted Caramel Chocolate Cupcake Shakes
 
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Yield: Two mini (but rich) milk shakes
Ingredients
  • 1⁄4 cup (60 ml) very cold whole milk, plus more as needed
  • 3 cups (1 1⁄2 pints/710 ml) salty caramel ice cream (see Baked Note)
  • 2 frosted chocolate cupcakes (we suggest Red Wine Chocolate Cupcakes, page 117)
  • Whipped cream (see page 122)
  • Sprinkles (optional)
Instructions
  1. Freeze two (4-ounce/120-ml) old-fashioned glasses for at least 30 minutes.
  2. Pour the milk into the blender. Add the ice cream and cupcakes and blend until thick and creamy, about 10 seconds. A good milk shake should be eaten with a spoon, so if it seems too thin, add a little more ice cream and blend again. Likewise, if the milk shake seems too thick, add a few more tablespoons of cold milk and blend again.
  3. Divide the shake between the two chilled glasses, top each with whipped cream, and sprinkles if you like, and serve immediately.

In the Oven: Old-School Oatmeal Chocolate Chip Cookies

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Both National Chocolate Chip Cookie Day (May 15) and Teacher Appreciation Day (May 9) will be over by the time we post our results for these throwback cookies, but every day is a good day for cookies. Posting day is May 21!

Old-School Oatmeal Chocolate Chip Cookies
 
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Yield: 40 to 48 cookies
Ingredients
  • 3 cups (480 g) rolled oats
  • 3⁄4 cup (90 g) all-purpose flour
  • 3⁄4 cup (105 g) bread flour
  • 1 1⁄2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon 1⁄4 cup (50 g) vegetable shortening, cold
  • 6 ounces (1 1⁄2 sticks/170 g) unsalted butter, cold and cubed
  • 1 1⁄2 cups (330 g) firmly packed dark brown sugar
  • 1⁄2 cup (100 g) granulated sugar
  • 2 tablespoons (30 ml) bourbon
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon molasses
  • 2 tablespoons heavy cream
  • 1 large egg
  • 1 large egg yolk
  • 12 ounces (340 g) semisweet chocolate chunks (about 2 cups)
  • Fleur de sel, for sprinkling
Instructions
  1. In the bowl of a food processor, process 2 1⁄4 cups (360 g) of the oats until they are a mix of fine and coarsely ground pieces.
  2. In a large bowl, whisk together the flour, bread flour, salt, baking soda, baking powder, and cinnamon. Stir in the processed oats and the remaining 3⁄4 cup (120 g) whole oats.
  3. In the bowl of a standing mixer fitted with the paddle attachment, mix the shortening and butter on medium speed until blended (do not worry about eliminating all the lumps at this point). Add both sugars, the bourbon, vanilla, and molasses, and beat again until the mixture is well combined, about 1 minute. Add the cream, egg, and egg yolk, beating until the mixture looks light and fluffy. Turn the mixer to the lowest speed and slowly stream in the oat mixture. Scrape down the sides and bottom of the bowl and mix until just combined (you might need to use your hands to fully incorporate). Using a wooden spoon, fold in the chocolate chunks. Refrigerate the dough for at least 8 hours or overnight. (Making the cookie dough 2 days in advance lets the flavors develop fully, but it’s not necessary.)
  4. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  5. Using a small ice-cream scoop with a release mechanism (or a small spoon and your hands), form balls from heaping tablespoons of dough and place them about 1 1⁄2 inches (4 cm) apart on
  6. the prepared baking sheet. Sprinkle the top of each cookie with a little eur de sel.
  7. Place the sheet pan in the oven and bake, rotating the pans halfway through the baking time, until
  8. the edges of the cookies are golden brown or just start to darken, 11 to 13 minutes.
  9. Set the pan on a wire rack for 10 minutes to cool. Use a spatula to transfer the cookies to the rack
  10. to cool completely.
Notes
How to store: These cookies can be stored in an airtight container for up to 3 days.