Black Forest Pudding Cake
Submitted by angell
A self-saucing chocolate pudding cake spiked with kirsch that creates its own hot fudge sauce as it bakes. Scoop out the cake, spoon the gooey chocolate pudding from beneath, and top with cherry pie filling.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minMagic happens in this pan. You spread chocolate batter, sprinkle a cocoa and brown sugar mixture on top, then pour hot water mixed with kirsch over everything. Do not stir. Just trust it.
Forty minutes later, you’ve got a tender chocolate cake sitting on top of a pool of rich, gooey chocolate pudding sauce that formed all by itself during baking.
Scoop it into bowls, spoon that hot pudding sauce from the bottom of the pan over the cake, and finish with cherry pie filling or a cloud of whipped cream. Or both. Nobody’s judging.
Kitchen Tips
- Do not stir after pouring the water and kirsch over the batter. The separation between cake and sauce happens naturally in the oven. Stirring ruins the whole trick.
- The center should look almost set but still slightly wobbly when you pull it. The pudding sauce underneath stays liquid and gooey.
- Let it rest for 15 minutes before serving. This lets the cake firm up just enough to scoop without falling apart.
- Almond extract or rum extract can stand in for the kirsch if you prefer to skip the alcohol.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a medium-size bowl, combine ¾ cup of the sugar, flour, three tablespoons of the cocoa, baking powder and salt.
Blend in milk, melted butter and vanilla; beat until smooth.
Spread into an 8 inch square pan.
In a small bowl, combine remaining ½ cup sugar, brown sugar and remaining ¼ cup cocoa; sprinkle mixture evenly over batter.
Combine hot water and kirsch; pour over batter.
Do not stir.
Bake for 40 minutes, or until center is almost set.
Let stand 15 minutes.
Transfer to dessert dishes and spoon pudding from bottom of pan over cake.
Serve with cherry pie filling as sauce.
(great without the cherry pie filling, and/or with whipped cream.)
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