Description
This rich and decadent Chocolate Self Saucing Pudding Cake is a comforting dessert featuring a moist chocolate cake layer with a luscious, gooey chocolate sauce underneath. The combination of cocoa, melted butter, chocolate chips, and optional bourbon creates an indulgent treat that bakes itself, perfect for any chocolate lover looking for a warm and satisfying dessert.
Ingredients
Cake Batter
- 85 g unsalted butter (3 oz / 6 tbsp, melted)
- 2 eggs
- 120 mL milk (½ cup) (optional: substitute 60 mL with bourbon)
- 100 g white sugar (½ cup)
- 150 g all-purpose flour (1 ¼ cup, spooned and leveled)
- 2 tsp baking powder
- ½ tsp salt
- 30 g cocoa powder (approximately ¼ cup, spooned and leveled, or 3 tbsp packed)
- 120 g semisweet chocolate chips (⅔ cup)
- 2 tsp vanilla extract (optional) or 1 tsp instant coffee (optional)
Sauce Layer
- 150 g brown sugar (¾ cup)
- 30 g cocoa powder (approximately ¼ cup, spooned and leveled, or 3 tbsp packed)
- 1 pinch sea salt
- 400 mL boiling water (1 ⅔ cups)
- 4 tbsp bourbon (optional, or substitute with same amount of water)
Instructions
- Prepare the Baking Dish: Butter an 8-9 inch square oven-safe deep dish or a 9 inch deep pie dish. Preheat your oven to 350°F (180°C) to ensure it’s ready when the batter is prepared.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, cocoa powder, and salt. If any lumps are present, sift the mixture to ensure a smooth batter.
- Combine Wet Ingredients: In a separate bowl, whisk melted butter, white sugar, eggs, milk, and bourbon if using. Add vanilla extract or instant coffee here if you want extra flavor.
- Combine Wet and Dry: Gently add the wet ingredients to the dry ingredients (or vice versa if preferred), whisking carefully until the batter is smooth. Avoid overmixing to prevent tough cake texture.
- Add Chocolate Chips: Fold the semisweet chocolate chips into the batter carefully during the last mixing stage, ensuring an even distribution.
- Transfer Batter: Pour and spread the batter evenly into the prepared baking dish, setting it aside while you prepare the sauce.
- Make Sauce Mixture: In a small bowl, thoroughly combine brown sugar, cocoa powder, and sea salt. Break up any lumps using your hands for a smooth mixture.
- Sprinkle Sauce Mixture: Evenly sprinkle this brown sugar and cocoa mixture across the surface of the batter in the pan.
- Add Boiling Liquid: Stir bourbon into the boiling water if using. Then, carefully pour this hot mixture over the batter, pouring slowly along the back of a spoon to distribute evenly without disturbing the batter too much.
- Bake the Pudding Cake: Immediately place the baking dish into the preheated oven. Bake for 25 to 30 minutes until the top layer is just set and springy to the touch.
- Cool and Serve: Remove the cake from the oven and let it cool for 1 to 2 minutes. Serve warm with a scoop of ice cream or a dollop of whipped cream for added indulgence.
Notes
- This recipe can be enhanced by substituting a portion of the milk and boiling water with bourbon for a depth of flavor.
- Do not overmix the batter to keep the cake light and tender.
- Pour boiling water gently over the batter to keep the layers distinct, allowing the pudding to form underneath during baking.
- Serve immediately while warm for the best experience with flowing chocolate sauce under the cake.
- Can be stored covered in the refrigerator for up to 2 days and gently reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
