Chocolate pudding cake- the best chocolate cake ever!
- 1 + ½ cups (300gms) castor sugar
- ¾ cup (180ml) vegetable oil
- 1 cup (285gms) Greek yogurt
- ½ tsp (2.5ml) vanilla extract
- ½ cup (120ml) milk
- 1 + ½ cups (180gms) maida
- ¾ cup (90gms) cocoa powder
- ½ tsp (3gms) baking soda
- 1 tsp (4gms) baking powder
- 2 cups (480ml) milk
- ½ cup heavy/ fresh cream
- 1 cup (176gms) dark chocolate
- 1 tsp (4gms) instant coffee powder
- 3 tbsp (36gms) cornflour
- 6 tbsp (75gms) sugar
- 2 tbsp (15gms) cocoa powder
- 2 tbsp (28gms) butter
- 1 tsp (5ml) vanilla
- ½ cup (60-70gms) almonds
- ¾ cup (150gms) granulated sugar
- 2 tbsp (30ml) water
- Pre-heat the oven to 180*C. Line a 8" baking pan with parchment paper.
- In a large bowl, beat together oil and sugar until the mixture is pale and light. Beat in vanilla.
- Add yogurt and milk and mix well.
- In the same bowl, sift in maida, cocoa powder, baking soda and baking powder.
- Mix only until well combined. Don't over mix.
- Pour the batter into the pan and bake at 180*C for 30 minutes or until a toothpick inserted in the center comes out clean.
- In a saucepan, combine milk, cream, chocolate and coffee bring it to a simmer over medium heat.
- In a separate bowl, stir together sugar, cornflour and cocoa.
- Once the cream mixture comes to a simmer, gradually add this to the dry ingredients and whisk well.
- Transfer the entire mixture back into the saucepan and bring it to a boil, whisking continuously.
- Once the mixture comes to a boil, bring it off the heat and add butter and vanilla. Whisk well.
- Cover the surface with a cling wrap and let it cool down.
- In a saucepan add in sugar and spread it evenly on the surface.
- Add in water and let the sugar caramelize
- Once it reaches golden amber color, add in almonds and using a wooden spoon, coat them in the sugar.
- Transfer the hot praline mix onto a silicone sheet and let it cool down completely and become firm.
- Break it into pieces and blitz it to a fine powder in your mixer.
- Cut out a hollow circle in your cake, leaving space on the edges.
- Fill the hollow space with chocolate pudding. Sprinkle some sea salt on top of the pudding (optional).
- Top it off with almond praline.
- Enjoy!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/chocolate-pudding-cake-the-best-chocolate-cake-ever/
3.5.3251