Chocolate Pudding Cake in a Jar

Pudding cake is cake unlike any other – as it bakes, it creates a rich puddingy sauce underneath the batter, which bakes up all soft and cakey on top. You eat it in a bowl, with a spoon, which makes it a perfect candidate for baking in little glass jars. Cakes baked in jars are all the rage right now, but I find it awkward to eat plain old cake from a jar. When it’s pudding cake it makes perfect sense, and takes all the mess out of serving it up. Everyone gets their own, with the same amount of sauciness. Perfect.

Bonus: chocolate pudding cake is one of the fastest (in terms of actual work time) and simplest recipes I know, and everyone goes mad for it. Serve yours up warm, with a scoop of vanilla ice cream or big dollop of whipped cream.

Chocolate Pudding Cake in a Jar

1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) sugar
1/4 cup (60 mL) cocoa
2 tsp. (10 mL) baking powder
1/4 tsp. (1 mL) salt
1/2 cup (125 mL) milk
1/4 cup (60 mL) canola oil or melted butter
1 tsp. (5 mL) vanilla

1/2 cup (125 mL) packed brown sugar
1/4 cup (60 mL) cocoa

Preheat the oven to 350°F. Spray 6 jars or ramekins with nonstick spray.

In a medium bowl, stir together the flour, sugar, cocoa, baking powder and salt. Add the milk, oil and vanilla and stir until smooth. Divide the batter between the jars or ramekins, spreading it into the bottom.

To make the topping, stir together the sugar and cocoa and sprinkle it over the batter, dividing it between the jars. Pour about 3 Tbsp. of boiling water over each (I find this easiest by pouring boiling water from a kettle into a 1/4 cup measure, filling it about 3/4 full, then pouring it overtop of each cake), but don’t stir them! Place the pudding cakes on a baking sheet and bake for 30-35 minutes, until they appear done and the sauce is bubbly. Serve warm, preferably with vanilla ice cream or whipped cream. Serves 6.

Article Posted 7 years Ago

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