Chocolate Pudding Cake

I had this post all planned on Friday. All that needed to be done was the pictures which I planned on doing Saturday morning.

But then we went to pick up more laying hens.

Which took waaaay longer than I was expecting. By the time we were home and unloaded the extremely wild hens to the quarantine coop it was time to start dinner prep, then night chores, then clean up and by the time there was a minute to sit down girlfriend was done.

Why did I need more hens, you ask?

Well mainly because chicken. I love chickens. Loooove them!

But also because April is egg poor. Truly. There are no eggs for April. She had to buy them off her co-worker. And then she had to sell them because one of her egg customers had an egg emergency and since April’s hens won’t get off their dang roost and lay an egg there was no other options. April’s hens provide such a nice egg that her customers down right refuse to buy store bought eggs. Which is good. Egg snobs unite! But also whoa is April.

Insert chocolate pudding cake.

Because chocolate pudding cake makes everything better. And also because this cake is egg-less. Like April.

It can easily be made vegan too if that’s what you’re into. (Hello sista!)

While it does carry its fair share of sugar, I don’t like to focus on that. Let’s focus instead on the dark chocolate, which is an antioxidant, or so I’m told. So for the good of the February blues I declare this cake healthy.

Sort of.

Life requires balance.

And balance requires chocolate cake.

It’s just a necessity.

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On with the recipe:

I didn’t take any during pictures because it is messy. I had cocoa powder and flour dust flying everywhere.

But then it turned out pretty dang tasty, so life carried on.

The best part of this recipe is you mix it up right in the pan you’re going to bake it in, which means no extra dirty dishes! Um yes, I’ll take that! Just be sure to use hot coffee when you’re pouring the liquid over the cake. The hot coffee will give the cake that awesome brownie texture. Which is what we want. Trust me.

Chocolate Pudding Cake {a la April}

You Will Need:

1 cup of white flour

1/2 cup organic cane sugar (or regular sugar)

1/2 cup cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup of milk

3 tablespoons of butter or oil

1/2 cup of packed brown sugar

1/4 cup chocolate chips

1 teaspoon vanilla extract

1 cup of hot coffee

1/2 cup of milk

Directions

Preheat the oven to 325°F

In a 8×8 pan combine flour, sugar, cocoa powder, baking powder, and salt. Mix well.

Stir in milk and butter (or oil) and stir well. (This was about the part where things got messy. You want to use some elbow grease to combine everything nicely, but don’t attack it like I did. It will retaliate with a giant puff of dust that will cover your entire kitchen.)

Sprinkle the top with brown sugar and chocolate chips.

Mix the hot coffee, milk, and vanilla extract together.

Pour the coffee mixture over the batter mixture. Do not stir.

Bake for 40 – 45 minutes, or until the surface appears dry.

Serve warm with a scoop of ice cream for an awesome treat.

The best part about a pudding cake is that it makes its own sauce. So you get this brownie and pudding mixture that is so chocolaty and divine that, well, your head just might explode. Add a scoop of vanilla ice cream to that and it is pure heaven.

I may or may not have had it for breakfast this morning.

Well Ok. Not for the main part of breakfast. I had it for dessert.

…..

Wait.

Does no one else have dessert with their breakfast?

…..

Well you’re missing out.

Because it’s awesome.

Like this cake.

Amen.

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