Mexican Chocolate Pudding Cake Recipe
This decadent chocolate cayenne pudding cake is a delightful treat that combines rich cocoa flavors with a hint of spicy cayenne pepper. The cake layer is soft and moist, while the pudding layer forms a gooey, chocolatey surprise at the bottom. Served warm with a scoop of vanilla bean ice cream, it makes for a truly indulgent dessert that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 1 cup flour (I use whole wheat pastry flour but all purpose also works or gluten free cup for cup)
- 3/4 cup white sugar
- 2 tablespoons
- cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup vanilla almond milk
- 2 tablespoons coconut oil or butter, at room temperature
- 1 teaspoon
- vanilla extract
- 1/4 cup white sugar
- 1/4 cup brown sugar, packed
- 2 tablespoon
- cocoa
- 1/2 cup water
Instructions
- Preheat oven to 375 degrees and grease a 9 inch round cake pan or pie plate. Whisk together the dry ingredients for the cake: flour, sugar, cocoa, baking powder, cayenne, cinnamon, and salt.
- In a separate bowl mix together the coconut oil and almond milk (if you have trouble combining them you can heat them in the microwave for 5 second intervals, whisking in between until they are at the same temperature). Stir in vanilla to this mixture.
- Pour the almond milk mixture into the dry ingredients and stir with a spatula just until combined.
- Pour this batter into the prepared pan and smooth over the top.
- For Pudding Layer
- Combine the sugars and cocoa and spread them evenly over the cake batter. Then, pour the water over the top, making sure it's evenly distributed. Do not stir. The cake will rise to the top and the pudding will set at the bottom with the sugars creating a crispy top layer.
- Place the cake in the oven and bake for 40 minutes. The cake is done when the edges are crispy and the top is dry to the touch.
- Let cool for 10 minutes then serve with vanilla bean ice cream.
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