Creating memories in the kitchen...One meal at a time.

Friday, September 11, 2009

Hot Fudge Cake

Who doesn't love a good old fashioned pudding cake? Especially when it's oozing warm, delicious, hot fudge. Fudge in any form is a favorite of mine and this cake is perfect for Fall when you're craving something warm. This is from one of my favorites-- Cooks Country. It uses Dutch Process Cocoa which has a little more punch than regular (if you can't find it, try using the Hershey's Dark. I've used it with good results) and also a sprinkling of chocolate chips to up the chocolate flavor to a whole new level. If you want it to be extra special try making the baby cake version.

Hot Fudge Pudding Cake

Cooks Country

Serves 6 to 8

*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).*

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.

Posted by: Sallie

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