Skillet Hot Fudge Pudding Cake
- Author: Cindy Schumacher
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Category: Fudge, Cake
- Original Air Date: September 9, 2020
Ingredients
6 Tbsp. butter
½ cup bittersweet chocolate chips
7 Tbsp. unsweetened cocoa powder, divided
1¼ cups sugar, divided
¾ cup flour
2 tsp. baking powder
½ tsp. kosher or fine sea salt
½ cup milk
1 large egg
2 tsp. pure vanilla extract
½ cup brown sugar, packed
1½ cup hot brewed coffee
1 cup heavy cream, whipped to soft peaks
Instructions
Preheat oven to 325. Place the butter, chocolate chips, and 3 Tbsp. cocoa powder in a skillet over low heat. Cook, stirring until the butter is fully melted and the mixture is smooth. Let cool slightly.
In a medium mixing bowl, whisk together ¾ cup sugar, flour, baking powder and salt. Add the milk, egg and vanilla and whisk. Add to the skillet with the chocolate and whisk until fully combined.
In a small mixing bowl, combine the remaining ½ cup sugar, remaining 4 Tbsp. cocoa powder, and the brown sugar. Sprinkle over the cake batter in an even layer. Pour the hot coffee on and do not stir. Bake for 35 minutes or until the edges of the cake come away from the pan. Place the skillet on a wire rack and cool for 15 minutes before serving. Spoon some of the sauce from the bottom of the skillet over each piece of cake and dollop with whipped cream.
