Reinvented Chocolate Pudding Cake

[Kerry Beal]

Reinvented Chocolate Pudding Cake

Serves 4 as Dessert.

Remember that great chocolate dessert you had as a child that when baked separated into a chocolatey cake layer with a pudding layer underneath? Tasting my mothers recipe for chocolate pudding cake after so many years, I discovered that with age related taste bud changes it was a bit watery and anemic. So I fiddled a bit by adding the bittersweet chocolate (hers only had cocoa), changed some of the milk to yogurt to get a bit more fullness in the cake part, cut the sugar way back, added expresso powder and mocca compound to round out the flavour and voila reinvented chocolate pudding cake!

Mocha compound is a flavouring used by pastry chefs and chocolatiers. At home you can replace it with some expresso powder.

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Cake

• 2 oz bittersweet chocolate, melted
  
• 1 oz softened butter
  
• 1/2 c toasted pecans
  
• 2 T natural cocoa powder (not dutch processed)
  
• 1 c all purpose flour
  
• 2 tsp baking powder
  
• 1/2 tsp kosher salt
  
• 1/2 c sugar
  
• 1/2 c plain yogurt
  
• 1/2 c milk
  
• 1 T mocha compound(or 1 tsp expresso powder)
  
• 1 tsp vanilla extract
  

Topping

• 4 T cocoa
  
• 1 c brown sugar
  
• 1 T instant expresso
  
• 1 T mocha compound (optional)
  
• 2 c boiling water
  

Mix together the cake ingredients in a bowl and place in 8 or 9 inch cake pan (I prefer pyrex). Sprinkle over the topping mixture, then pour over boiling water. Do not mix.

Bake at 325 F for about 30 minutes.

Keywords: Dessert, American, Chocolate, Easy, Pudding

( RG1659 )