Dark Chocolate Espresso Pudding Cake
Say "I Love You" this Valentine's Day with this luscious Dark Chocolate Espresso Pudding Cake! Ultra moist dark chocolate cake on top that melts into an espresso pudding bottom. An indulgent yet simple dessert that serves 6+ in less than an hour.
1 cup unbleached all-purpose flour 3/4 cup granulated sugar 6 tablespoons unsweetened dark cocoa powder like Hershey's Special Dark 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup whole milk 2 tablespoons melted butter 1 teaspoon pure vanilla extract 3/4 cup dark brown sugar 4 tablespoons instant espresso powder 1 cup boiling water
Preheat your oven to 350°.
In a medium bowl whisk together the flour, granulated sugar, dark cocoa powder, baking powder and salt.
Stir in the milk, butter and vanilla until just combined.
Pour the cake batter into an un-greased 8x11 baking dish and use a spatula to spread evenly.
Next, add the dark brown sugar and espresso powder into a bowl and pour in 1 cup boiling water. Stir until the sugar has dissolved and pour directly over the cake batter. Do not stir.
Carefully slide the baking dish onto the middle rack of your preheated oven and bake for 40 minutes. Rotating the pan halfway during baking.
Let cool slightly before, dusting with cocoa powder. Spoon the warm cake into bowls and serving with whipped cream - try serving the pudding cake with scoops of frozen whipped cream!
Calories: 361 kcal | Carbohydrates: 76 g | Protein: 5 g | Fat: 6 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 14 mg | Sodium: 366 mg | Potassium: 309 mg | Fiber: 2 g | Sugar: 54 g | Vitamin A: 183 IU | Calcium: 164 mg | Iron: 2 mg