Decadent Self-Saucing Chocolate Pudding Cake
This rich and luscious chocolate pudding cake is a dream for chocolate lovers, especially those seeking gluten- and egg-free delights. The cake is wonderfully moist, and as it bakes, it creates a sumptuous chocolate pudding sauce at the bottom, offering an irresistibly gooey texture. Perfect for celebrations or simply indulgent moments, this dessert can be effortlessly paired with ice cream or dairy-free alternatives for a complete treat.
9
Servings
N/A
Calories
12
Ingredients
Ingredients
butter or dairy-free margarine
2 tablespoons (melted)
cocoa powder
1/4 cup (mixed with melted butter)
vinegar
1 tablespoon (combined with milk)
soy or dairy milk
1 cup (measured and soured with vinegar)
brown rice flour
1 cup (dry ingredient mix)
xanthan gum
1/2 teaspoon (dry ingredient mix)
brown sugar
1/2 cup (dry ingredient mix)
baking powder
1 1/2 teaspoons (dry ingredient mix)
salt
1/4 teaspoon (dry ingredient mix)
brown sugar
1/2 cup (topping mix)
cocoa powder
1/2 cup (topping mix)
boiling water
1 1/4 cups (poured over topping)
Instructions
1
Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan.
2
In a small microwave-safe bowl, melt the butter or dairy-free margarine, then stir in 1/4 cup of cocoa powder until smooth.
3
Measure out 1 tablespoon of vinegar in a measuring cup, then add soy or dairy milk until the total volume reaches 1 cup. Mix well, and allow the mixture to sit briefly to curdle slightly, forming a soured milk.
4
In a medium mixing bowl, combine the brown rice flour, xanthan gum, 1/2 cup brown sugar, baking powder, and salt. Mix the dry ingredients thoroughly.
5
Gradually add the cocoa and soured milk mixture to the dry ingredients, stirring until completely combined. Pour the batter into the prepared baking pan, smoothing the top with a spatula if necessary.
6
In a separate small bowl, combine the remaining 1/2 cup of brown sugar and 1/2 cup of cocoa powder. Evenly sprinkle this mixture over the cake batter.
7
Carefully pour the boiling water over the entire cake, covering it completely. Do not stir.
8
Place the pan in the preheated oven and bake for 35 minutes or until the top of the cake is set and firm to the touch.
9
Remove from the oven and allow the cake to cool for at least 30 minutes. Serve by scooping the cake and its delicious chocolate sauce into bowls. Enjoy it as is, or top with ice cream, whipped cream, rice dream, or a whipped dairy-free topping for an extra indulgence.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Self-Saucing Chocolate Pudding Cake?
It is a rich chocolate cake that creates its own luscious chocolate pudding sauce at the bottom while baking, offering a gooey and indulgent texture.
Is this chocolate pudding cake gluten-free?
Yes, the recipe uses brown rice flour and xanthan gum, making it suitable for those on a gluten-free diet.
Does this recipe contain eggs?
No, this is an egg-free recipe, making it a great option for those with egg allergies or dietary restrictions.
Can I make this cake dairy-free?
Yes, you can use dairy-free margarine and soy milk to make this recipe completely dairy-free.
How many servings does this recipe yield?
This recipe yields approximately 9 servings.
What is the required oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size baking pan is needed?
You will need an 8-inch square baking pan.
How do I prepare the cocoa and butter mixture?
Melt 2 tablespoons of butter or margarine in a microwave-safe bowl, then stir in 1/4 cup of cocoa powder until smooth.
How do I make the soured milk for this recipe?
Combine 1 tablespoon of vinegar with enough soy or dairy milk to reach a total of 1 cup, then let it sit briefly to curdle.
Which dry ingredients are mixed together?
Combine 1 cup of brown rice flour, 1/2 teaspoon of xanthan gum, 1/2 cup of brown sugar, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
How should I combine the wet and dry ingredients?
Gradually add the cocoa and soured milk mixture to the dry ingredients, stirring until completely combined.
What is the topping for the cake batter?
The topping is a mixture of 1/2 cup of brown sugar and 1/2 cup of cocoa powder sprinkled evenly over the batter.
How much boiling water is used?
The recipe calls for 1 1/4 cups of boiling water.
Should I stir the boiling water into the batter?
No, you should carefully pour the boiling water over the entire cake but do not stir it.
How long should the cake bake?
The cake should bake for 35 minutes.
How can I tell when the cake is done?
The cake is finished when the top is set and firm to the touch.
Does the cake need to cool before serving?
Yes, allow the cake to cool for at least 30 minutes to let the sauce set and thicken.
How should the cake be served?
Serve the cake by scooping it and the chocolate sauce into bowls.
What are some recommended toppings?
You can top the cake with ice cream, whipped cream, Rice Dream, or a whipped dairy-free topping.
Is brown rice flour necessary?
Yes, brown rice flour is used in this recipe to provide the gluten-free base and specific texture.
What is the purpose of xanthan gum in this recipe?
Xanthan gum acts as a binding agent to replace the structure usually provided by gluten.
Can I use regular dairy milk?
Yes, the recipe allows for either soy milk or dairy milk.
Can I use regular butter?
Yes, you can use either butter or dairy-free margarine based on your preference.
Why is boiling water poured over the top?
The boiling water sinks through the cocoa and sugar topping to create the 'self-saucing' chocolate pudding layer at the bottom.
Is this dessert suitable for special occasions?
Yes, it is described as perfect for celebrations or indulgent moments.
What is the texture of the finished cake?
The cake is moist on top with an irresistibly gooey pudding sauce at the bottom.
How much brown sugar is used in total?
The recipe uses a total of 1 cup of brown sugar, divided between the batter and the topping.
How much cocoa powder is used in total?
The recipe uses 3/4 cup of cocoa powder in total, split between the batter and the topping.
What type of vinegar should I use?
A standard white vinegar or apple cider vinegar works well for souring the milk.
Is this recipe considered vegan?
If made with dairy-free margarine and soy milk, this recipe is vegan as it contains no animal products.