Warm Chocolate Pudding Cake

DFinase

Warm Chocolate Pudding Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • unsalted butter for the pan

  • 1⅔

    cup granulated sugar, divided

  • 1⅓

    cups all purpose flour

  • ¼

    cup + ⅓ cup unsweetened cocoa powder, divided

  • tsp baking powder

  • 1

    tsp instant espresso powder

  • ½

    tsp salt

  • cup milk

  • ½

    cup butter, melted

  • 2

    tsp vanilla extract

  • cup packed light brown sugar

  • 1

    cup roughly chopped or halved pecans

  • 1⅔

    cups hot water

  • 2

    tbsp Kahlua

Directions

1. Preheat oven to 350 degrees. Lightly coat the everyday pan with butter 2. Combine 1 cup of the granulated sugar in a large bowl with the flour, cocoa, baking powder, espresso powder and salt. Add milk, melted butter and vanilla. Use a whisk or hand mixer on medium speed to blend until smooth. Spread batter into prepared pan 3. Combine the remaining 2/3 cup granulated sugar with the brown sugar, remaining 1/3 cup cocoa, and pecans in a small bowl; sprinkle mixture evenly over batter. Combine hot water and liquer; pour over batter. Do not stir 4. Bake 40 minutes - mixture will not test dry in center as a traditional cake. Let stand 15 minutes; spoon into dessert dishes while warm, spooning pudding-like mixture from bottom of pan over top. Let stand 15 minutes before serving


Nutrition

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