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Hot Fudge Pudding Cake

Source of Recipe

Cooks Country


List of Ingredients

1 cup sugar
1/2 cup Dutch-Processed cocoa powder
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
4 tbsp unsalted butter, melted
1 large egg yolk
2 tsp vanilla extract
1/2 cup semisweet chocolate chips
1 cup boiling water
Vanilla ice cream or whipped cream


Recipe

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.

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).

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.

Bake until top of cake looks cracked, sauce is bubbling and toothpick inserted into cakey area comes out with moist crumbs attached, 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.

To Make Baby Cakes:
Spray eight 6-oz ovenproof ramekins or coffee cups with cooking spray. Fill each with 2 tbsp batter. Top each with 1-1/2 tbsp cocoa mixture, followed by 2 tbsp boiling water. Arrange on rimmed baking sheet and bake until tops are just cracked, 20-25 minutes.