Chocolate Self-Saucing Pudding Cake

Ingredients

• 1 cup all-purpose flour
• 0.5 cup granulated sugar (For the cake batter)
• 0.333 cup unsweetened cocoa powder (For the cake batter)
• 1 tsp baking powder
• 0.25 tsp salt
• 0.5 cup whole milk
• 4 tbsp unsalted butter (Melted and cooled slightly)
• 1 large egg
• 1 tsp vanilla extract
• 0.5 cup brown sugar (For the pudding topping)
• 0.25 cup granulated sugar (For the pudding topping)
• 0.25 cup unsweetened cocoa powder (For the pudding topping)
• 1 cup strong brewed coffee (Hot or warm)
• 0.5 cup water (Hot or warm)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease a 10-inch cast-iron skillet or comparable ovenproof baking dish.

2. 2

   In a medium bowl, whisk together the flour, the cake-batter portion of granulated sugar, cocoa powder, baking powder, and salt until evenly combined and no cocoa streaks remain.

3. 3

   In a separate bowl, whisk together the milk, melted butter, egg, and vanilla until smooth.

4. 4

   Add the wet mixture to the dry mixture. Stir just until no dry flour remains; do not overmix. The batter will be thick.

5. 5

   Transfer the chocolate batter to the prepared skillet and spread it into an even layer.

6. 6

   In a clean bowl, whisk together the brown sugar, the remaining granulated sugar, and the topping portion of cocoa powder. Sprinkle this mixture evenly over the cake batter. Do not stir it into the batter.

7. 7

   Pour the hot coffee and water slowly and evenly over the sugared cocoa layer. Do not stir. The mixture will look liquid and may appear incorrect at this stage; this liquid becomes the pudding sauce as the cake bakes.

8. 8

   Place the skillet in the oven and bake for 30 to 35 minutes, until the cake has risen, the top looks set, and the edges are slightly firm while the center remains soft. The cake layer should rise above the pudding sauce.

9. 9

   Remove the skillet from the oven and let the cake stand for 10 to 15 minutes. This allows the pudding layer to thicken while the cake remains warm.

10. 10

    Spoon the warm cake into bowls, making sure each serving includes both the risen chocolate cake and the thick pudding sauce from underneath.

Notes

The quantities are reconstructed estimates because the supplied post description and transcript explain the method but do not provide a written ingredient list or measurements. The unusual layering is intentional: do not stir after adding the coffee-and-water mixture. Serve warm, preferably soon after baking; refrigerate leftovers and reheat gently.

Nutrition per serving

• dessert
• cake
• chocolate
• self-saucing
• baked
• cast-iron skillet
• vegetarian
• American dessert