Brownie pudding cake

This cake recipe has been in my family for a long time. I can’t believe it took me 2 and a half years to write about it – maybe because it’s not the most photogenic of dishes. However, it tastes amazing, I always have all the ingredients in my pantry, and the whole recipe only contains 3 tablespoons of fat. How can you go wrong with that?

So where does the pudding come from? A thick layer of cocoa powder and brown sugar goes on top of the cake batter. Next, a few cups of boiling water are poured over the whole thing.



When the cake bakes, the base layer of batter rises to the top to create a cake topping and the pudding sauce ends up on the bottom.

This cake can be eaten hot, at room temperature, or chilled. The consistency of the pudding sauce will vary depending on what temperature it’s served at. If you serve it right out of the oven, the pudding is more of a thin chocolate sauce. As the cake cools, the pudding layer starts to thicken. The cake is great served with ice cream, or simply eaten as is.

Brownie pudding cake
Serves 4-6

3/4 cup all purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup plus 1/4 cup unsweetened cocoa powder
1/2 cup milk
3 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup firmly packed brown sugar
1 3/4 cups boiling water
powdered sugar, for serving

Preheat oven to 350 degrees F. Grease a 9 inch square baking dish or round souffle dish. Combine flour, granulated sugar, baking powder, baking soda, salt, cinnamon and 1/3 cup cocoa in medium bowl. Add milk, butter and vanilla, stir until just blended. Spoon the batter into the prepared dish.

Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour boiling water over entire mixture; do not stir.

Bake 35 to 38 minutes, until a toothpick inserted into the top layer comes out clean. Cool at least 10 minutes. Sprinkle with powdered sugar before serving.