Chocolate Pudding Cake Recipe
Served with Fresh Blueberries & Salted Caramel
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Ingredients
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Cake Ingredients
Salted Caramel Sauce Ingredients
Serving Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
- 3
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly add the boiling water and mix until the batter is smooth.
- 5
Bake the Cake
Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cake
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Salted Caramel Sauce Preparation
- 7
Make the Caramel
In a medium saucepan over medium heat, add the granulated sugar. Stir continuously until it melts and turns a golden amber color.
- 8
Add Butter and Cream
Once the sugar is melted, carefully add the unsalted butter and stir until melted. Then slowly pour in the heavy cream while stirring to combine.
- 9
Finish the Sauce
Allow the sauce to boil for 1 minute, then remove from heat and stir in the sea salt. Let it cool slightly before serving.
Serving Preparation
- 10
Serve the Cake
Slice the cooled chocolate pudding cake and place on a plate. Drizzle with salted caramel sauce and top with fresh blueberries.