A self-saucing chocolate pudding cake so good, it rises above all other chocolate desserts. This recipe makes 7 individual servings, which is perfect when you’re hosting a dinner party and want to impress your guests.
I bet you didn’t know that last Thursday was my birthday. I turned a whopping 34, yet I feel like I’m still 25. My grandma has always told me to remain young at heart so that I’ll never get old. I try my best to live by that philosophy.
I didn’t mention my birthday before now because I’m not one who likes to be the center of attention. I’ve never been fond of huge celebrations and birthday parties. In fact, as a child, I would cover my ears and scream as my family and friends circled around to sing Happy Birthday. I hated it!
Even today, I can’t bring myself to at least pretend to be grateful for thoughtful birthday gifts. I’d much rather see people donate to charities or feed hungry kids instead of wasting money on gifts for me. Am I the only one who is like this? Sometimes I feel so different from most people, in the way I think and view the world.
You’re probably wondering by now, how I spent my birthday since I didn’t go all out with festivities. Well, I’ll tell you… I spent the entire day doing nothing but lounging on the couch and watching trash TV. It may not sound that exciting to some, but to me, it was pure heaven. I am my happiest when I can spend time alone doing whatever my heart desires.
I also made stout chocolate pudding cake! Because I’m also happy when I’m baking something yummy.
Have you ever had a chocolate pudding cake before? No, not a cake made with pudding mix. A cake that self-sauces with rich gooey, fudgy chocolate. If your answer is no, I suggest you stop what you are doing and go make this right now!
This recipe makes seven individual fudgy cakes. It’s great for dinner parties. Everyone gets their own personal cake. The cakes bake in 6-ounce ramekins for just 20 minutes and there’s no waiting for these rich, chocolate beauties to cool. You want to enjoy them warm. With whipped cream. With ice cream. Or both.
The centers ooze warm chocolate fudge while the outside edges are a cross between cake and brownie. It’s a spectacular texture contrast.
I use stout beer in this recipe. I feel like it adds to the chocolate flavor, making it more intense. It also makes for a softer, fluffier cake; like in these cupcakes. You can also substitute coffee for the beer if you prefer. But if you do this, you need to use buttermilk in the batter. I’ll leave clear instructions for that in the notes of the recipe.
Stout Chocolate Pudding Cake
- 1/3 cup unsalted butter
- 2 ounces semisweet chocolate
- 2/3 cup Dutch processed cocoa powder divided
- 3/4 cup granulated sugar divided
- 1 tablespoon vanilla extract
- 1 and 3/4 cups stout beer divided
- 1 egg yolk room temperature
- 3/4 cup all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup packed light brown sugar
- Preheat the oven to 400ºF. Lightly spray 7 (6-ounce) ramekins with nonstick spray and set on a baking sheet.
- Melt the butter and chocolate in a small bowl set over a pot of simmering water. Add 1/3 cup cocoa powder and whisk until smooth. Set aside to cool slightly.
- In a medium mixing bowl, whisk 1/2 cup white sugar, vanilla, and 1/3 cup beer until combined. Whisk in the egg yolk. Add the chocolate mixture and whisk until combined.
- In a small bowl, whisk the flour, baking powder, and salt to combine. Add to the chocolate mixture and whisk until the batter is smooth.
- Divide the batter evenly among the prepared ramekins (about 1/4 cup batter for each ramekin) and level the top with the back of a spoon.
- In a small bowl, sift together remaining cocoa powder, brown sugar, and remaining white sugar. Sprinkle 2 tablespoons of cocoa mixture over the batter in each ramekin. Pour 2-1/2 tablespoons of the remaining beer over each ramekin. Bake for 20 minutes, or until puffed and bubbling. Cool for 10 minutes before serving. (The center of the cakes will collapse as they cool.) Enjoy the cakes warm with whipped cream or ice cream.
The stout beer can easily be swapped out for strong brewed coffee. If you choose to use coffee, replace the 1/3 cup of beer that goes into the batter with buttermilk and the remaining beer that goes over the batter with coffee.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.