chocolate fudge pudding cakes
Want a magic cake? This chocolate fudge pudding cake flips as it bakes so you’re left with a layer of pudding-like fudge with a cake on the top. But when you put it together, the cake is on the bottom and the pudding is on top. It’s perfect for Valentine’s Day or any regular day!
INGREDIENTS
For the cake batter:
– 3/4 cup all-purpose flour
– 1/2 cup white granulated sugar
– 3 tbsp Dutch process cocoa
– 1 1/2 tsp baking powder
– 1/4 tsp kosher salt
– 1 large egg
– 1/2 cup whole milk
– 2 tsp vanilla extract
– 4 tbsp melted butter
– 1 cup semi-sweet chocolate chips
For the dry mixture
– 1/3 cup white granulated sugar
– 1/3 cup light brown sugar
– 1/4 cup Dutch process cocoa
– 1 1/2 cups hot brewed coffee (or hot water)
INSTRUCTIONS
For the cake batter:
– Preheat oven to 350°F. Butter a 9×9 baking dish and set it aside.
– In a large bowl, combine the flour, cocoa, sugar, baking powder, and salt. Whisk to combine evenly. Add the egg, milk, vanilla extract, and butter. Whisk until completely combined and smooth. Add the chocolate chips and fold them into the batter. Pour the batter into the prepared baking dish and spread evenly.
For the dry mixture:
– In a medium bowl, mix the white sugar, brown sugar, and cocoa. Sprinkle evenly over the prepared batter. Pour the hot coffee over the dry mixture and batter.
– Place the baking dish in the preheated oven until the cake is puffed and set on top but jiggly around the edges and underneath the cake layer, 25-35 minutes. Once baked, remove the cake from the oven and cool for 15 minutes before serving.
