Wacky Chocolate Pudding Cake

Wacky Chocolate Pudding Cake

from McCaffrey's Supermarket "Real Food"magazine


1 cup flour

3/4 cup sugar

1/2 cup unsweetened cocoa

1 1/2 t. baking powder

1/4 t. salt

1/2 cup whole milk

3 T. unsalted butter, melted

1 cup (6 ounces) bittersweet chocolate chips

1 t. vanilla extract

1 cup packed light brown sugar

1 3/4 cups hot coffee


  • Preheat oven to 350 F. Grease a 8 inch square pan.
  • Sift the flour, sugar, 1/4 cup of the cocoa powder, baking powder, and salt in a medium bowl. Stir in the milk, melted butter, chocolate chips and vanilla until smoothly blended. Spread the batter (it will be thick - more like a paste) in the pan. In a small bowl, stir the brown sugar and remaining 1/4 cup cocoa powder together, pressing any lumps out of the brown sugar. Sprinkle the brown sugar mixture evenly over the batter in the pan. Pour the hot coffee evenly over the top.
  • Bake until the top feels firm and the edges just begin to bubble from the sauce that has formed underneath, about 40 minutes. As the cake bakes, it separates into dark chocolate sauce on the bottom and chocolate cake on top.
  • Let the cake sit about 30 minutes to cool slightly.  Spoon out portions of cake and sauce. Serve with ice cream. The cake can be made one day ahead and warmed in a low oven (about 275 degrees F.)