This dessert is similar to what you’d get in individual ramekin lava cakes – but on a grander, more decadent level. The end result is so rich you’ll want to cut it with vanilla ice cream, freshly whipped cream, or both!
Oozing Hot Fudge Cake
Oozing Hot Fudge Cake
- 2 teaspoons instant coffee
- 1.5 cups hot water
- 2/3 cups cocoa powder, *divided!
- 1/3 cup brown sugar
- 1 cup sugar, *divided!
- 6 tablespoons butter
- 2 ounces semi-sweet chocolate chips
- 3/4 cups flour
- 2 teaspoons baking powder
- 1 tablespoon vanilla
- 1/3 cup milk
- 1/4 teaspoon salt
- 1 egg yolk
- Heat oven to 325 and spray an 8x8 baking dish with non-stick spray.
- Stir instant coffee into water to dissolve.
- In a bowl, combine 1/3 cup of the cocoa, brown sugar, and 1/3 cup of the sugar.
- In a small pot melt butter then whisk in remaining 1/3 cup cocoa, and 2 ounces of semi-sweet chocolate chips. Cool slightly.
- In a bowl, whisk remaining 2/3 cup sugar, vanilla, milk, and salt. Whisk in the butter/chocolate mixture. Add the flour and baking soda and whisk till combined.
- Pour batter into prepared pan. Sprinkle the cocoa/brown sugar/sugar mixture evenly on top. Pour the coffee mixture gently over the cocoa mixture.
- Bake until cake is puffed and bubbling and beginning to pull away from sides of dish - about 45 minutes. Do *not* overbake!
- Cool about 25 minutes and serve with toppings of your choice, such as ice cream or freshly whipped cream.
- *Important! Be sure to note where ingredients should be divided.
The Excellent Wife http://theexcellentwife.com/
Ooey, gooey chocolatey`caramely goodness.
After seeing dozens of these mug cakes on Pinterest, the children and I finally got around to making some. The recipe was so easy for the kids to manage that they were thrilled with their chocolately creations. My daughter cut the sugar in her mug by 1/2 and we couldn’t taste a difference.
Here’s the recipe:
In a small bowl, combine 4T flour, 4T sugar, 3T unsweetened cocoa powder, 1/4t baking powder, and a pinch of salt. Combine. Now add 1 egg, 3T oil, 3T milk, and 1/4 t vanilla. Mix well and pour into a regular sized mug that has been sprayed with non-stick cooking spray. Push two unwrapped caramel candies just under the surface of the batter. Microwave for about 1 minute 30 seconds. You might have to adjust a bit less or more depending on what results you like. We like gooey, so 1 minute 20 seconds sufficed.
You won’t believe your taste buds when you try this rich, chocolatey pudding! If you keep baking chocolate or chocolate chips in the house then you can whip this up from your pantry in no time for unexpected guests. And if you happen to have whipped cream or vanilla ice cream just hanging around then you’re in for an even better treat!
Here’s how to do it
Rich Chocolate Pudding
In a heavy saucepan whisk together 1/2 cup sugar, 2 tablespoons cornstarch, and a pinch of salt. Chop 4-oz of bittersweet or semisweet chocolate or add 4-oz of semisweet chocolate chips to the sugar mixture.
In a bowl whisk together 1-1/2 cups of milk (any fat content) and one large egg yolk. Gradually whisk into the sugar mixture, bringing the pudding to a slow boil. Boil 1 minute till thickened.
Remove from heat and add 1 tablespoon of unsalted butter and 1/2 teaspoon of vanilla.
Put the pudding in individual serving dishes and serve warm or chill it with plastic wrap directly on the surface of the pudding to avoid a “pudding skin”. Unless, of course, you like pudding skin. Enjoy!