Brownie Pudding Cake

I like to call this dessert magic.

You mix together a batter for a moist intense chocolate cake IN the dish you will bake it in. Sprinkle sugar and cocoa on top then pour over boiling water to drown the batter.

As it bakes, the cake rises to the top, leaving a gorgeous gooey, chocolatey sauce layer on the bottom. The texture is somewhere between cake and brownie. So good served piping hot with softly whipped or pouring cream or a good scoop or two of ice cream – the hot and cold, chocolate and creamy combo is phenomenal……

I must also stress how really very simple this is, and no mixing bowl, whisk, electric mixer, scales or anything required just a measuring jug or cups, a baking dish and the ingredients. Oh and serving dishes but hey, I have been known to skip that part, especially the times when I get out of bed to make this at midnight 🙂

How to make this midnight magic…..

Serves 4.

Preheat the oven to 180c/350f. In a small baking dish (I use an 8×5), mix together 1/2 cup of plain/all purpose flour, 1/4 cup of sugar, 1 tablespoon of unsweetened cocoa powder, and 3/4 teaspoon of baking powder. To this mixture, add 1/4 cup of milk (non dairy), 1 tablespoon of cooking oil, and 1 teaspoon of vanilla extract.

Sprinkle over 1/3 cup of sugar and 2 tablespoons of unsweetened cocoa powder directly onto the batter in the dish, DO NOT MIX IN. Pour over 3/4 cup of boiling water and again do not mix. Don’t panic!

Bake for about 30 minutes or until the cake at the top is risen and firm and springy to the touch, do remember the whole thing should not be like this, the underneath and edges will be very wet and gooey – this is good so don’t over bake. Enjoy 🙂


Adapted from:
This entry was posted in Cakes, Chocolate, Desserts, Egg-free, vegan, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

1 Response to Brownie Pudding Cake

  1. Pingback: Self-Saucing Sticky Toffee Pudding «

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