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As you can imagine alot of our desserts are chocolate (though I do also have a passion for all things lemon). Here's a chocolate pudding cake recipe we discovered recently, and can't say enough good things about. Up til now, our go to pudding cake recipe was a bit time consuming to make, although delicious, with a cake layer on top and a distinct pudding layer below. This one, cooked in a frying pan in the oven, has silky pudding, soft cake and crispy/chewier brownie textures all in one pan. Something for just about everyone. Top with a little whipping cream and it will make you feel good all over!

Serves 6-8
Thanks to Shelley Macbeth at the Blue Heron Book store for this wonderful book of recipes and to Everything Chocolate from Americas Test Kitchen

6 tbs unsalted butter cut into pieces
2 ounces bittersweet chocolate (can use 2 bars of DesBarres Chocolate)
2/3 cup (2 ounces) unsweetened cocoa powder
¾ cup (3 ¾ ounces) all-purpose flour
2 teaspoons baking powder
¼ teaspoon table salt
½ cup packed (2 ½ ounces) light brown sugar
1 cup (7 ounces) granulated sugar divided
1 cup brewed coffee
½ cup water
1/3 whole milk (we use 1%)
1 tablespoon vanilla
1 large egg yolk

Preheat oven to 325 degrees
Melt butter, chocolate, and 1/3 cup cocoa together in 10-inch cast iron frying pan over low heat. Stir often til smooth. Set aside to cool.
Whisk flour, baking powder, and salt together in a bowl. Whisk brown sugar, 1/3 cup granulated sugar, and remaining 1/3 cup cocoa together in second bowl. Combine coffee and water in third bowl.
Whisk milk, vanilla, egg yolk and remaining 2/3 cup of granulated sugar into cooled chocolate mixture. Whisk in flour mixture until just incorporated. Sprinkle brown sugar mixture over top. Pour coffee mixture over the whole thing. Do not mix.
Pop into oven for 35 minutes.
Remove and let cool for 15 minutes before digging in.
Great with whipping cream or ice cream.

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