In honor of National Chocolate Pudding Day, we’re making Hot Chocolate Pudding Cake! Posting date is July 2.
Hot Chocolate Pudding Cake
Serves: 9 to 12 servings
- 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)
MAKE THE HOT CHOCOLATE PUDDING CAKE
- 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.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another small bowl or glass measuring cup, whisk together the egg yolks, buttermilk, and oil. Set aside.
- 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
- 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.
- Stir the boiling water and instant espresso powder together in a small bowl.
- 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.
- 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.
[i]How to store[/i]: 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.