Chocolate-Fudge Pudding Cake

Chocolate-Fudge Pudding Cake

9 Reviews
From: EatingWell Magazine, Fall 2004

When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor.

Ingredients 8 servings

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  • 1/2 cup whole-wheat pastry flour, (see Ingredient notes)
  • 1/2 cup all-purpose flour
  • 1/3 cup sugar or 3 tablespoons Splenda Sugar Blend for Baking (see Ingredient notes)
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup 1% milk
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 3/4 cup semisweet chocolate chips, (optional)
  • 1 1/3 cups hot brewed coffee
  • 2/3 cup packed light brown sugar, or Splenda Granular
  • 1/4 cup chopped walnuts, or pecans, toasted
  • Confectioners' sugar, for dusting

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)
  2. Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm
  • Ingredient Notes: Whole-wheat pastry flour—the whole-grain equivalent of cake flour—adds fiber and a rich, nutty taste.
  • Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
  • When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

Nutrition information

  • Serving size: about 1/2 cup
  • Per serving: 162 calories; 7 g fat(1 g sat); 2 g fiber; 22 g carbohydrates; 4 g protein; 8 mcg folate; 24 mg cholesterol; 6 g sugars; 64 IU vitamin A; 0 mg vitamin C; 75 mg calcium; 1 mg iron; 237 mg sodium; 114 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 2 1/2 other carbohydrate 1 fat

Reviews 9

February 24, 2014
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By: EatingWell User
I was looking for a heart-healthy cake for my husband's birthday.....he loves chocolate so I decided to give this a try. I used the sugar substitutes (truvia baking and splenda brown sugar)....and this recipe was out of this world. I really could not taste the coffee at all. Everyone, even the kids loved it and were begging for more.
February 01, 2013
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By: EatingWell User
Any ideas what I can sub for the coffe? I REALLY don't like coffee - any ideas what I can use instead?
May 25, 2012
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By: YehuditO
Show stopper (but not heart stopper!) This is sooo delicious!!!! Pros: Rich, chocolately, complex flavor DELICIOUS, easy, minimally fattening!! Cons: no cons, best choc cake ever
July 27, 2011
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By: Amanda Mardian
Added a bit more sugar I'd made this recipe before (and left a review for it), and I remember thinking it wasn't that great and kind of tasted like pancake mix (because of the whole wheat flour). When I remade it this time I added a little under a 1/4 cup more sugar than the recipe called for. I also bought high quality chocolate chips, and added about close to a full cup of them. It was delicious. The cake came out really thick, and moist, and the "pudding" tasted amazing. The changes might cut back a little on the healthy aspects of the cake, but they make a world of difference in taste. I will definitely be making this again.
April 17, 2011
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By: cougarlady
Great Treat! This was a great treat for us who are trying to eat healthy and lose weight! I used organic sucanat instead of sugar and it was very good. I used milk chocolate chips, as that is what I had, and it was killer good! I used a special blend of coffee that my husband mixes at the store, with a lot of Kona coffee in it. This is definitely a recipe we'll use again and again.
November 08, 2010
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By: EatingWell User
Very good cake! Mine wasn't as moist and "pudding-y" as I expected it would be, but it was satisfying for a low-calorie chocolate cake. Next time I would omit the chocolate chips, since it was a bit too rich with them for me. I would probably cook it a bit less, too, so it would more of a pudding and a bit moister.
April 01, 2010
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By: EatingWell User
This is an amazingly-chocolately-oozing-with-joy cake! Easy and delicious. Love this recipe.
March 20, 2010
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By: EatingWell User
The batter was so dense that the hot coffee and brown sugar mixture poured on top just before baking was never incorporated into the cake. No cake formed on the top with a sauce underneath. This recipe was a big disappointment.
September 23, 2009
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By: EatingWell User
First things: Get a good quality chocolate chip. You can really taste the chocolate chips in this (they make up close to 50% of the flavor), and if you use a cheaper brand you'll definitely taste it. I used Nestle, and I wish I would have gone with a higher quality bakers chocolate instead. The "pudding" is basically like a runny chocolate sauce, you can definitely taste the coffee in it. It's nice, because it works as a frosting so you can cut a slice and then drizzle it with the sauce. You can really taste the whole-wheat flour, my roommate said it made the cake have an under taste of pancake mix. The cake I made was definitely a little dry, but I bought ice cream to go with it, so it made up for the dryness. It's not the best cake, but it's better than those pre-made cake mixes, and it's great for mixing with ice-cream. I'll make it again because I have a bunch of ingredients left over, but after I run out I'll probably try a different recipe. Another pro: this is a very easy to make cake. I don't have a mixer (only a whisk), and I found this to be very convenient. It only took about 10 min. to get everything mixed and in the oven. So, if you're looking for something you can make quickly and easily this is a great option.