This Chocolate Pudding Cake is a long time favorite. This cake has many names – Chocolate Upside Down Cake, Chocolate Sauce Pudding, Hot Fudge Sauce Cake and in Maida Heatter’s Book of American Desserts she called it Kansas City Chocolate Dream. Paula Deen calls it Double-Dutch Chocolate Fudge Upside-Down Cake in her Kitchen Classics cookbook.
But whatever you call it, if you love warm chocolate cake, warm chocolate pudding and freshly whipped cream – then this is the dessert for you. It is also so easy to make and you probably have all the ingredients on hand.
Sift the dry ingredients together in a mixing bowl. Have you noticed that new recipes are now having you sift the ingredients? It is more fun than mixing with a spoon and does mix everything evenly and gets rid of any lumps.
Stir in the milk, vanilla and butter (or vegetable oil), mixing until smooth. Over the years I have added espresso powder and walnuts to the recipe because I like the way the espresso powder deepens the chocolate flavor and I like the crunch of the walnuts, but they are optional so feel free to leave them out if you don’t like coffee or nuts.
Stir in the walnuts, if using.
Pour batter into prepared pan.
Mix 3/4 cup brown sugar, 1/4 cup cocoa and 1 teaspoon espresso powder and sprinkle it evenly over the batter.
Gently drizzle the hot water or hot coffee over the uncooked batter.
Do not mix after drizzling on the hot water or hot coffee.
Bake for about 40 minutes or until the cake appears set and batter is bubbly around the edges. Let set about 10 minutes.
Make whipped cream.
Spoon out the cake and the pudding together, drizzling extra sauce over the top. Definitely best right out of the oven!
Look at that warm gooey chocolate deliciousness!!! Just what you need to celebrate a good day or to make you feel better on a not quite such good day. Or to warm you up on a cold winter day…or to whip up for a quick dessert when you find out you make a dessert in a hurry.
Top with fresh whipped cream – or vanilla ice cream.
So good! Rich deep chocolate dessert – you will love this! Enjoy!
Chocolate Pudding Cake
Ingredients
Cake
- 1 cup flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons cocoa
- 1 teaspoon espresso powder, optional
- 3/4 cup milk
- 2 teaspoons vanilla
- 1/4 cup unsalted butter, melted (or vegetable oil)
- 1/2 cup chopped walnuts, optional
Topping
- 3/4 cup packed brown sugar
- 1/4 cup cocoa
- 1 teaspoon espresso powder, optional
- 1 1/2 cups hot water, or hot brewed coffee
Whipped Cream
- 1 cup whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla
Instructions
Cake
- Lightly spray 9" round (or 8 or 9-inch square pan). Preheat oven to 350 degrees.
- Sift together flour, sugar, baking powder, salt, 6 tablespoons cocoa and 1 teaspoon espresso powder in medium mixing bowl. Stir in the milk, vanilla, and melted butter. Mix until smooth. Gently mix in walnuts, if using. Pour into prepared pan.
Topping
- Mix together brown sugar, 1/4 cup cocoa and 1 teaspoon espresso powder. Sprinkle over the batter.
- Gently drizzle the hot water or coffee over the uncooked batter. DO NOT MIX.
- Gently place in the oven on the middle rack and back for 40 minutes, or until cake appears to be set and bubbly around the edges.
- Great served warm with whipped cream or ice cream.
Whipped Cream
- Place cream, sugar and vanilla in a medium mixing bowl. Mix with electric mixer until peaks form. Store in the refrigerator until ready to use.
