A warm and gooey and perfectly rich pudding cake – easily fit for a special occasion but can spice up a week-night dessert, too!
- Easy
- 50 mins
- 4 servings
Ingredients
For the cake:
- 1 cup flour (whole wheat pastry or all purpose are fine)
- 3/4 cup white sugar
- 2 tbsp Rodelle Gourmet Dutch-Processed Baking Cocoa
- 2 tsp baking powder
- 1/4 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup vanilla almond milk (or milk of choice)
- 2 tbsp coconut oil or butter, at room temperature
- 1 tsp Rodelle vanilla extract
For the pudding layer:
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 2 tbsp Rodelle Gourmet Dutch-Processed Baking Cocoa
- 1/2 cup water
Uses
Occasions
Directions
For the cake:
- Preheat oven to 375 degrees and grease a 9" inch round cake pan or pie plate.
- Whisk together the dry ingredients for the cake: flour, sugar, cocoa, baking powder, cayenne, cinnamon and salt.
- In a separate bowl, mix together the coconut oil and almond milk (if you have trouble combining them, you can heat them in the microwave for 5 second intervals, whisking in between until they are at the same temperature).
- Stir vanilla extract into the oil/milk liquid mixture.
- Pour the liquid ingredients into the dry ingredients and stir with a spatula until just combined.
- Pour batter into the prepared pan and smooth over the top.
For the pudding layer:
- Combine the sugars and cocoa.
- Spread them evenly over the cake batter.
- Then, pour the water over the top, making sure it is evenly distributed.
- Do not stir. The cake will rise to the top and the pudding will set at the bottom with the sugars creating a crispy top layer.
- Place the cake in the oven and bake for 40 minutes.
- The cake is done when the edges are crispy and the top is dry to the touch.
- Let cool for 10 minutes.
- Serve warm with vanilla bean icecream or whipped cream.
- This Mexican Chocolate Pudding Cake was created for Rodelle from The Vintage Mixer.
- Other cocoa desserts you may enjoy: Chocolate Thumb Print Cookies, Chocolate Orange Terrine, Chocolate Creme Brulee