Happy Valentine’s Day! What could be better than chocolate … in the form of cake AND pudding?!
If I had to choose a favorite dessert, this Chocolate Pudding Cake would be in the running. It’s got everything you could ever want and if you decide to pair it with vanilla ice cream or real whipped cream, it’s got even MORE. Warm, gooey chocolate pudding underneath tender, yet crispy on the top, chocolate cake. Simple to prepare, a little magical in the oven and utterly satisfying.
It’s a very forgiving gluten-free recipe which means you can use pretty much any gluten-free flour you choose. I’ve made this with at least four different blends and it worked every time. Something magical happens in the oven to make the water you pour on top of the batter create ooey, gooey, rich, chocolate pudding on the bottom of the pan. (Best scraped up with a spoon and eaten warm.) I’m sure there’s a perfectly logical, sciencey answer for why this happens but I kind of like to embrace the magic of it all. It makes me seem more powerful. Like I have a hand in the unexplained.
Bonus: It’s egg-free for those who are sensitive!
- PART 1
- ¾ c. cane sugar
- 1 c. gluten-free flour mix
- ¼ c. cocoa (or carob powder)
- 2 tsp. baking powder
- ¼ tsp. salt
- ½ c. milk (or diary alternative)
- ⅓ c. butter
- 1½ tsp. vanilla extract
- PART 2
- ½ c. cane sugar
- ½ c. light brown sugar
- ¼ c. cocoa
- PART 3
- 1¼ c. hot water
- Heat oven to 350˚.
- Combine part 1 ingredients and beat until smooth.
- Pour into ungreased 8-9" square baking dish and spread to edges.
- Combine Part 2 ingredients and sprinkle on top of part 1.
- Pour part 3 (water) overtop of part 2. DO NOT STIR.
- Bake until center is almost set – 30-40 minutes, depending on pan size.
- Remove from oven, let stand for 15 minutes and serve warm, spooning fudge overtop of the cake.
- Garnish with whipped cream or ice cream, if desired.