Saturday, July 2, 2011

Brownie Pudding Cake
I've been doing too many desserts and baked goods on here, but I couldn't help it this time because the Cookbook Challenge theme is Dessert. I'm a little late once again, but everyone else was too, so I don't feel too bad about it! I had this really great dessert planned, but I couldn't find a key ingredient at the supermarket, so at the last moment I had to change my idea for what to make. This brownie pudding cake was perfect because not only did it sound delicious (It's a brownie cake on top and pudding on the bottom! Of course it sounds delicious!), but every single ingredient was something that I already had on hand.
The recipe is from the 2007 edition of The Good Housekeeping Cookbook.

2 teaspoons instant-coffee powder (optional)
2 tablespoons plus 1 3/4 cups boiling water
1 cup all purpose flour
3/4 cup unsweetened cocoa
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
4 tablespoons butter or margarine, melted
1 teaspoon vanilla
1/2 cup packed brown sugar
whipped cream or vanilla ice cream (optional)

I didn't use any instant-coffee powder when I made it, because I can't stand the taste of coffee. People sometimes say that if you add coffee/espresso powder to chocolatey recipes, it doesn't make them taste like coffee, it just gives them a more intense chocolate flavor. I don't know if this is true or not, and I don't care to find out. People that drink coffee are so desensitized to the harsh bitter flavor that they go around saying that their mochas don't taste anything like coffee and that I should try some because I'll like it. And when I try it, all I taste is coffee, and it is horrible.
Anyway, I don't know if the extra two tablespoons of water is necessary if you don't use the coffee powder, but I used it anyway and added it when it told me to just to be on the safe side.

Preheat oven to 350F.
In cup, dissolve coffee powder in 2 tablespoons boiling water, if using.
In large bowl, combine flour, 1/2 cup cocoa, granulated sugar, baking powder, and salt.
In 2-cup measuring cup, combine milk, melted butter, vanilla, and coffee mixture, if using. With wooden spoon, stir milk mixture into flour mixture until just blended.
 Pour into ungreased 8-inch square baking dish.
In small bowl, thoroughly combine brown sugar and remaining 1/4 cup cocoa; sprinkle evenly over batter. Carefully pour remaining 1 3/4 cups boiling water evenly over mixture in baking dish; do not stir. Be careful not to make my mistake and boil the water so long that some of it boils away. Just add some warm or hot water to the boiling water if you do.
Bake 30 minutes (batter will separate into cake and pudding layers). Cool in pan on wire rack 10 minutes. Serve hot with whipped cream, if you like. Makes 8 servings.
You must view this at full size to get the full effect. It looks so good.
 This turned out amazing, of course, and it was so quick and easy to make, too!


  1. i know what i'm making for this theme just haven't had time to do it! perhaps tomorrow night :)

    Yours looks great!

  2. I love this sort of pudding. My mum made it heaps when I was growing up and it is so easy to make with what is about

    As for your comment about coffee, I sympathise because I can't stand the taste of coffee. I do occasionally use a teaspoon of coffee in my chocolate cakes when they ask for it but too much coffee disagrees with me so I don't put too much - but I sometimes put dried wattleseed which I think also helps intensify the flavour and I have even seen soy sauce used to intensify chocolate flavours so I am certain that coffee is not the only way to do it.

  3. how good does that sauce look oozing out the bottom!

    I'm sure this was eaten very quickly!