You’ll be in chocolate dessert nirvana with this rich, delicious chocolate cake and smooth chocolate custard sauce when you serve it with a dollop of vanilla ice cream.
One Bowl Brownies, Flourless Chocolate Cake, Chocolate Cookies, and so on are just a few of my favourite chocolate desserts.
One of my all-time favourites is this chocolate custard cake (hot fudge custard cake). You’re in for a tremendous treat if you enjoy chocolate!
The strangest cake ever, but it is SO SO wonderful! The cake is baked in a 9×13 pan, and the batter is dusted with a combination of brown sugar and cocoa before baking. Moreover, you cover the cake with boiling water.
Pouring water on top seems SO awful, but I urge you to do it. There will be a disaster-like appearance to the cake, but relax. You’ll have a chocolate cake that is really rich, gooey, and delicious when you take it out of the oven, making you feel like a magician!
You will swoon when you dig a spoon into the cake and discover the chocolate custard at the bottom! The cake is made even more exquisite by the silky, creamy chocolate custard sauce.
When measuring, brown sugar, remember to bag it!
- Use all-purpose flour if the cake doesn’t need to be gluten-free, or your preferred gluten-free flour.
- Examine the dates to make sure they are current before using baking soda AND baking powder.
- Salt: to enhance tastes.
- I prefer the Guittard brand of semi-sweet chocolate chips, which I use.
- Dark chocolate or white chocolate chips are also acceptable.
- I use unsalted butter for my cooking.
- Make sure you use unsweetened chocolate, which can be found in the baking section.To keep the cake really moist, use buttermilk.
- Vanilla extract is a must!
- You can use Dutch-processed or unsweetened cocoa powder for cocoa powder.
- Pouring boiling water over the cake. That may sound strange, but this is the recipe for custard cake! Make sure the water is hot and comfortable.
Chocolate Pudding Cake Recipe
- Grease a 9 x 13-inch baking pan, then preheat the oven.
- Baking powder, baking soda, salt and 1 cup of the brown sugar should all be combined in a large mixing dish. Blend well by whisking. Brown sugar lumps should be broken up with your hands if they are present. Add chocolate chips, then stir and put aside.
- Melt the butter and unsweetened chocolate together over low heat in a small saucepan.
- Buttermilk should be warmed up just a bit in a separate small pot over low heat. It shouldn’t bubble or boil, either.
- Get rid of the heat.After stirring in the vanilla, remove the chocolate and butter mixture from the heat. Sprinkle dry ingredients with mixture. Stir in the buttermilk after adding it.
- Apply the mixture to the prepared pan.In a separate dish, mix the remaining 1 14 cups brown sugar with the cocoa. Brown sugar clumps can be broken up with your hands while you whisk to achieve smoothness. Over the chocolate cake batter, evenly distribute the mixture.
- Over the cake, evenly pour the boiling water. Certainly, it will appear chaotic, but I can assure you that this is how you produce.
- The middle should feel solid to the touch while baking. It will smell like chocolate nirvana inside your home.
How to Serve.
To give the cake time to set up, let it cool on a cooling rack for at least 30 minutes before serving.To serve, place each portion upside down on a platter so that the fudge sauce on top is now a garnish. If there is any surplus sauce in the pan, pour it on top.
The cake is delicious served simple but my favourite way to eat it is warm with vanilla ice cream. Go ahead and eat it with a spoon straight from the pan if you want to!
How to Keep.
The custard cake should be allowed to cool to room temperature before being covered and kept in the fridge for up to a week. You may reheat in an oven that has been warmed at 350 degrees F or in the microwave for about 30 seconds. The cake will get goopy once it has been heated.