Prudence with Pudding Cake Backfires
For my husband’s recent birthday, I made a hot fudge pudding cake. We had friends bring over dinner, and afterward I dished up the cake with vanilla ice cream and gave small portions to each of the children, who are 3, 2, and 1 years old. I thought they would appreciate the treat, while we parents would appreciate that they hadn’t ingested a great deal of sugar and chocolate. Instead, we found ourselves on the receiving end of accusatory gazes, and demands for “More cake! More!” None of the three were able to be placated, and all were disgruntled about what they perceived as unfair cake distribution. Here is the recipe, which was easy to make, and turned out so well that it nearly caused a toddler riot. You have been warned.
Hot Fudge Pudding Cake
from Cook’s Country 2/2007
Do not overbake this cake or the pudding sauce will burn in the pan and the cake will be dry, not fudgy. Store leftovers, covered with plastic, in the refrigerator. Reheat individual servings in a microwave on high power until hot (about 1 minute).
Serves 6 to 8
1 cup sugar
1/2 cup Dutch-processed cocoa powder
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
4 tablespoons unsalted butter (1/2 stick), melted
1 large egg yolk
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1 cup boiling water
Whipped cream or vanilla ice cream
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch square glass or metal cake pan with cooking spray. Whisk 1/2 cup sugar with 1/4 cup cocoa in small bowl.
2. Whisk flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder, and salt in large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff).
3. Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa mixture evenly over top. Gently pour boiling water over cocoa. Do not stir.
4. Bake until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey area comes out with moist crumbs attached (see photos), about 25 minutes. Cool on rack for at least 10 minutes. To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream.
Baby Cakes: Put a fancy spin on this homey recipe by baking up individual pudding cakes. Spray eight 6-ounce ovenproof ramekins or coffee cups with cooking spray. Fill each with 2 tablespoons batter. Top each with 1 1/2 tablespoons cocoa mixture, followed by 2 tablespoons boiling water. Arrange cups on rimmed baking sheet and bake until tops are just cracked, 20 to 25 minutes.