With a few exceptions, my entire kitchen philosophy revolves around collecting and creating the kind of recipes that would draw gasps and moans from guests with only a minimal effort on the part of the cook, and this brownie pudding cake fits the bill perfectly.
The name is perhaps a bit misleading, because this dessert is neither a brownie, nor a pudding. Instead, a rich, fluffy chocolate cake “floats” here on top of a gooey, sauce-like bottom layer. It’s truly decadent but also a clinch to make, which is ideal for the situations where you need to feed a large crowd but don’t want to put all of your energy into dessert. Most people would serve it with vanilla ice-cream, but I like my chocolate dark, and need no vanilla-anything to make the most of it.
Here’s the recipe:
Devil’s Food Brownie Pudding Cake
Makes one 9″ x 13″ pan or two 8″ square pans
- 2 C flour
- 4 T dutch-process cocoa
- 3/4 t salt
- 1 stick butter, melted
- 1 1/4 C sugar
- 1 t baking soda
- 1 1/4 C buttermilk (I use regular whole milk with a little over a tablespoon of white vinegar or lemon juice, which does the exact same thing and frees me from the burden of buying and using up a whole darn quart of it)
- a long shot of vanilla extract
For the topping:
- 1/4 C white sugar
- 1/2 C dark brown sugar, packed
- 3 T cocoa
- 1 3/4 C boiling water
Preheat the oven to 350 degrees F.
Mix together flour, sugar, cocoa, and salt. Separately, mix baking soda and buttermilk, and add vanilla. Add to the dry ingredients along with melted butter, and mix well (note that you do not need a mixer for this – I used a large glass Pyrex cup and a spatula, which allowed my kids to mix things by hand – their favorite thing to do). Spread in a greased 9″ x 13″ pan or two 8″ square pans.
Separately, mix together all dry topping ingredients and spread evenly over the batter in the pan. Pour boiling water over all – it will look like a lot of water, but that’s how it’s supposed to be. Bake for 25 minutes, or until you end up with a cake on top and a molten bottom.
This is what your finished cake will look like:
The cake is lovely, dark and deep – serve it warm with vanilla ice-cream or be like me and eat it straight out of the pan. For supper.