Chocolate Self-Saucing Pudding Cake
Servings 8
Equipment
- Hand mixer
- Baking Sheet
- 8 Baking Ramekins
Ingredients
Cake:
- 1½ cups of flour
- ¾ cup of fine white sugar
- 6 tbsp cocoa powder
- 4½ tsp baking powder
- Pinch of salt
- 1½ cups milk
- 3 eggs slightly beaten
- 4½ oz butter melted, cooled (9 tbsp)
- 1½ tsp vanilla
Self-Saucing Mixture:
- 1½ cups brown sugar
- 1½ cups boiling water
- 3 tbsp cocoa powder
Whipped Cream:
- 1 pint of cold heavy whipping cream
- 1 tsp vanilla extract
- 3-4 tbsp powdered sugar or more to taste
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment or foil.
- Make the cake by sifting the flour, sugar, cocoa powder, baking powder, and salt into a large bowl. Set aside.
- Combine the milk, eggs, melted butter, and vanilla in a small bowl until well combined.
- Pour milk mixture into the flour mixture, and beat with a hand mixer (or stand mixer) until smooth & creamy.
- Spray 8 baking ramekins with cooking spray and pour the batter into the ramekins, leaving one inch of room from the top. Place on the prepared baking sheet.
- Make the self-saucing mixture by combining the boiling water, brown sugar, and cocoa powder until well combined.
- Pour ¼ cup onto the top of the cake batter in each ramekin. Side Note: I know it sounds weird, but trust me.
- Place in the oven and bake for 25 minutes.
- Remove them from the oven and cool.
- Meanwhile, make the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract in a bowl with a hand mixer for 3-5 minutes, until fluffy.
- Serve the cakes with a dollop of whipped cream. Enjoy.