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How To make Chocolate Pudding Cake with Bitterswseet Chocolate Sauce
CHOCOLATE CAKE:
2 T Plus 3/4 C sugar
1/4 c Unsifted all-purpose flour
1/4 c Unsweetened cocoa powder
1/4 t Baking powder
6 lg Eggs, at room temperature
PUDDING:
4 c (1 quart) heavy cream
10 lg Egg yolks
3/4 c Sugar
1 1/2 c Semisweet chocolate chips
SAUCE:
1 c (1/2 pint) heavy cream
1 1/2 c (about 8 oz) chopped
-bittersweet chocolate 2 T Grand Marnier or other
-orange-flavored liqueur 1. Day before serving, prepare and assemble Chocolate Cake and Pud-
ding. To prepare Chocolate Cake, grease a 10-inch springform pan; sprinkle inside greased pan with 2 tablespoons sugar. In medium-size bowl, sift together flour, cocoa, and baking powder; set aside. 2. Heat oven to 350F. In large bowl, with electric mixer, beat eggs
and rema@g 3/4 C sugar until double in volume 5 minutes. To prepare cake batter, gently fold flour mixture into egg mixture just until combined. Pour batter into prepared springform pan and bake cake 20 to 25 minutes or until center springs back when gently pressed with fingertip. 3. Cool cake in pan on wire rack 10 minutes. Remove cake from pan and
cool completely on wire rack. 4. To prepare Pudding, in 2-quart saucepan, heat cream to boiling. In
large bowl, with wire whisk, beat egg yolks and sugar until well com- bined. Slowly beat hot cream into yolk mixture and pour all back into saucepan. Cook cream mixture over low heat until pudding coats a spoon. (Do not boil.) Remove pudding from heat and stir in chocolate chips until mixture is smooth. Cool to room temperature. 5. To assemble Chocolate Pudding Cake, cut cake horizontally into 3
equal slices. Line inside of cleaned springform pan with aluminum foil. Place top layer of cake in bottom of springform pan. Pour one-third of pudding over cake layer in pan. Top with middle cake layer and half of remaining pudding. Place bottom cake layer, bottom side up, in pan and top with remaining pudding. Cover loosely with plastic wrap; refrigerate overnight. 6. Heat oven to 300'F. Place springform pan with cake into large
roasting pan and remove plastic wrap. Pour enough boiling water into roasting pan to come half way up side of springform pan. Bake Choco- late Pudding Cake 1 hour or until top of cake is glazed over. 7. Cool cake in pan on wire rack 15 minutes. Cover loosely and
refriger- ate until well chilled. 8. Just before serving, prepare Sauce: In 2-quart saucepan, heat
cream to boiling. Remove pan from heat and stir in chocolate and Grand Marnier until smooth. Strain sauce and keep warm. If desired, prepare Chocolate Curls. 9. To serve, remove side of springform pan and slice cake into wedges;
place each wedge onto dessert plate. Top cake wedges with chocolate sauce and Chocolate Curls, if desired. Making Chocolate Curls Leave block or square of white or semisweet chocolate in warm room (800 to 85'F) for several hours or heat, repeatedly, in microwave oven 7 to 8 seconds just enough to soften chocolate slightly). Place softened square or block against paper towel in one hand; using a sharp vegetable peeler, dig one blade into edge or side of chocolate (depending on how wide you want your curls) and bring peeler towards you; chocolate should come off in curls. If chocolate is too cold it will splinter; if too warm it will not curl. Country Living Holidays/92 Scanned & fixed by Di Pahl &
How To make Chocolate Pudding Cake with Bitterswseet Chocolate Sauce 's Videos
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Decadent Steamed Chocolate Pudding
My Steamed Chocolate Pudding recipe is the best way to get an extremely moist chocolate cake like you'd get in Ireland or England! If you love chocolate desserts, you'll love this. Get the recipe:
My homemade steamed chocolate pudding is dense, rich, and perfect for feeding the whole family — especially if your family is filled with chocolate lovers! I love to top it with a drizzle of homemade chocolate ganache and serve it with a side of vanilla ice cream or whipped cream. I am a sucker for steamed pudding; once you try one, you may never go back to oven-baked cakes!
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MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
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Best MOIST CHOCOLATE CAKE✔️ Turkish “Islak Kek”
The super moist chocolate cake you can make from scratch! Here is the easiest, fudgy cake recipe with a rich and simple chocolate sauce. It is a very famous cake in Turkey; we call it Islak Kek which means wet cake. And the best thing is; it is so easy even a 10-year-old kid can make it.
Ingredients For Moist Chocolate Cake Islak Kek
4 large eggs (at room temperature)
3/4 cup sugar
200ml cup milk
200ml vegetable oil
20gr. baking powder
1 tsp vanilla
3 heaped tbsp cocoa powder (50-60gr.)
1 cup + 3 tbsp flour (you can add 1 tbsp more if the batter is too runny)
For the chocolate sauce:
1+1/2 cup milk
100ml. vegetable oil
1/2 cup to 3/4 cup sugar
50gr. grated or chopped bittersweet chocolate (optional)
ground pistachio or unsweetened coconut flakes to garnish (optional)
50gr. cacao powder (about 2-3 tbsp) you can add less if you prefer
You might like these similar recipes:
Chocolate Pudding Supangle:
Easy Orange / Mandarin Chocolate Cake With Coffee Syrup:
Turkish Quick Bread Pogaca & Chocolate Cherry Cake:
Turkish Trileche (Tres Leches) Cake - Milk Cake With Caramel Sauce:
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How to Make Silky Chocolate Ganache
This rich, silky chocolate ganache is beyond easy to make and perfect for chocolate glazes, filling cakes and even making truffles! You don’t have to just use cream either, in this post we go over some of the many delicious flavors you can add to make a tasty ganache to suit almost any dessert!
Full Recipe:
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Eggless Molten Chocolate Pudding/Hot chocolate cake pudding/one dish dessert????
This is an easy hot chocolate molten pudding cum cake recipe which will be ready in just 30 minutes.The ingredients are easily available in every house hold.This dessert is best when served hot along with icecream.
Maida-1 cup
Cocoa powder-2 tbs
Baking powder-1 tsp
Baking soda-1/2 tsp
Salt-1 tsp
Brown sugar-1/4 cup
Milk-1/2 cup
Melted butter/oil-1/4 cup
Vanilla essence-1 tsp
Chocolate chips
Boiling water-1 1/2 cup
Sugar-3/4 cup
Cocoa powder-4 tbs