Whiskey Hot Fudge Pudding Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 270
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 30
- Protein
- 3
- Cholesterol
- 6
- Sodium
- 154
- Total: 1 hr 5 min (includes cooling time)
- Active: 15 min
Ingredients
Cake:
1 cup plus 2 tablespoons cake flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
3/4 cup whole milk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
Whiskey Hot Fudge:
2/3 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
1/4 cup mini chocolate chips
1/3 cup whiskey
1 cup boiling water
For Serving:
Unsweetened cocoa powder, for dusting
Your favorite ice cream, for serving
Directions
- For the cake: Preheat the oven to 350 degrees F.
- Combine the cake flour, granulated sugar, 1/4 cup of cocoa powder, baking powder, salt and cinnamon into a 1.5- to 2-quart round or oval baking dish. Whisk until combined.
- In a liquid measuring cup, whisk to combine the milk, vegetable oil and vanilla extract. Pour into the baking dish and whisk with the dry ingredients until fully incorporated.
- For the whiskey hot fudge: In a medium bowl, whisk together the light brown sugar, cocoa powder and chocolate chips. Evenly sprinkle the mixture over the cake batter.
- In a heatproof liquid measuring cup, stir to combine the whiskey and boiling water, then slowly pour it over the cocoa mixture. Do not stir.
- Bake until the center is almost set, with a pudding-like texture, 32 to 37 minutes.
- For serving: Let the cake cool for 15 minutes, then dust with cocoa powder and serve with your favorite ice cream.