With a title like that there is really nothing else that needs to be said.
In fact I feel sort of badly for writing anything at all knowing that the time you take to read these words is time you are not setting to the task of making this cake. But perhaps there are a few of you who are not already gathering the cocoa, butter and sugar just by the mere mention of “fudge”, “pudding” and “cake”.
It’s for those people that I speak of the union of cake, brownie and hot fudge that this single recipe manages to accomplish so well. For those who have yet to pre-heat the oven I will tell you its black as night appearance that informs you of its richness before a single bite is taken. The agressive scent of cocoa flees the oven just as the cake is done baking and the faint hint of coffee only helps to accentuate the intense chocolate.
What I find most endearing about this recipe is that it manages to cover most bases as far as cravings go. Of course it has chocolate well taken care of but for me even a simple chocolate craving is made complicated by my follow up question of texture. With this recipe you get a bit of crisp bite if you are quick enough to grab a corner piece, a thin layer of soft cake is tucked underneath which then gives way to a warm fudge sauce. All of that served over ice cream makes for one stunner of a sundae.
It’s hard for me to imagine that there is any need for further convincing. So I’ll leave it at that.
Hot Fudge Pudding Cake
adapted from Grandma and Cook’s Country
This recipe comes from my grandma’s archives. I love passing along recipes from her to my own family. With each dump of an ingredient and stir of the batter I’m reminded that grandma raised six wonderful children and lived to tell about it so surely I’ll survive raising three. Perhaps she, like me, used this cake on those desperate days to help pull through.
1 cup flour
2 teaspoons baking powder
½ cup cocoa
½ teaspoon salt
1 cup brown sugar
½ cup milk
4 Tablespoons butter, melted
1 egg yolk
2 teaspoons vanilla extract
1 Tablespoon instant espresso powder
1 cup hot water
½ cup chocolate chips
Pre-heat your oven to 350*
In a large bowl combine the flour, baking powder, ¼ cup cocoa, salt and ½ cup sugar. Whisk to combine. Stir in the milk, vanilla extract, egg yolk and melted butter. Spread into a buttered 9” square cake pan.
In a small bowl combine the remaining ½ cup brown sugar and ¼ cup cocoa. Whisk to break up clumps. Sprinkle the chocolate chips over the cake batter then sprinkle the cocoa powder and sugar mixture on top of that.
Combine the espresso powder with the hot water and pour all over the top but do not stir. Bake 35-40 minutes or until the edges of the cake feel baked but the middle still has a gentle jiggle as the sauce poured on top has now settled to the bottom to create a rich pudding. Brilliant, really.
Let cool in the pan for about 15-20 minutes before serving. Serve alongside whipped cream or vanilla ice cream.