Chocolate Pudding Cake
https://www.theflavorbender.com/self-saucing-chocolate-pudding-strawberry-bourbon/?utm_source=chatgpt.com
Chocolate Cake
- 85 g Butter, melted
- 2 Eggs
- 120 g Milk
- 2 tsp Vanilla Extract
- 100 g White Sugar
- 150 g Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 30 g Cocoa Powder
- 120 g Semisweet Chocolate Chips
Chocolate Sauce
- 150 g Brown Sugar
- 30 g Cocoa Powder
- Pinch of Salt
- 1 c Water
- 1/2 c Evaporated Milk
- 1/2 c Coffee
Preheat oven to 350.
Make the cake. In a large bowl, whisk together dry ingredients. In a separate bowl, whisk together wet ingredients. Add wet to dry; Stir until almost all moistened. Stir in chocolate chips.
Spread into greased 8 inch square pan.
Make the topping. In a small bowl, whisk together brown sugar, cocoa powder and salt. Sprinkle over the cake batter in the pan.
In a saucepan or microwave-safe bowl, mix together the water, evaporated milk and coffee. Heat until boiling. Immediately pour gently and evenly over the brown sugar cocoa topping in the pan.
Carefully place in the oven. Bake at 350 for about 25 minutes until the cake batter is cooked through but the chocolate sauce at the bottom is still jiggly.
Serve warm with vanilla ice cream.
*Note: If doubling, use the entire can of evaporated milk. Bake in a 13x9 inch pan.