Simple Pleasures Made Simply Delicious: Chocolate-Caramel Sticky Pudding
don’t let the name deceive you. In the tradition of English desserts, this is a
very moist and decadent chocolate cake with a sticky sauce and a rich but
surprisingly fluffy icing. I found the cake part of the recipe on a
homesteader’s blog that I enjoy following (check it out: http://oursimplelife-sc.com), and I just
had to try it. Then, I wondered what would happen if I tried something
completely different with it; what if I poured a hot
|Photo by Maggie Kapustin|
caramel sauce over the
cake and covered it overnight? And, the next day, what if I made a heavy
cream-mascarpone icing for it? Sometimes
when I question things like that, I set myself up for an immediate failure, but
this time, it was a raging success.
with coworkers and friends, I got some incredibly positive feedback. One colleague
said it was “a wicked good dessert” while another said it should be renamed
“better than sex cake”! I had to come straight home, take a picture of the tiny
remaining sliver, and share the recipe here.
after that first bite, but I’m sure they’ll be comparable to my colleagues’
affirmations. This cake really is better than…well…almost everything. Enjoy!
cake and put in oven to bake (recipe below).
baking, make caramel sauce (recipe below).
cake is out of oven, use a fork, toothpick, or skewer to make little holes all
caramel sauce all over cake. It will look really wet, but that’s a good thing.
tightly and allow to rest 3 hours or overnight.
heavy cream-mascarpone icing (recipe below). This should keep cold to stay
firm, so store in refrigerator until ready to spread over cake, just before
any leftover cake in fridge.
This cake can be served cold (simply add “refrigerate” to step 5) or room
temperature. It has a “wet” texture at room temperature and a “supremely moist”
texture in fridge. The icing must be refrigerated, though, so once it’s iced,
the fridge is the only option.
and set aside.
mix well. Add flour mixture to the cocoa, coffee and oil mixtures. Stir in milk and vanilla. Add eggs, one at a time,
and mix well until all blended. Cake batter will be runny. Using a 9×13 cake
pan, pour batter into a greased and floured pan. Bake at 350 degrees for 30-35
minutes. Do not over bake. Let cake cool completely on a wire rack.
over medium-low heat. Cook while whisking gently for 5-7 minutes, until it gets
thicker. It won’t be very thick. Add vanilla and cook another minute to thicken
further. Turn off heat and cool slightly before pouring over warm chocolate
Cream-Mascarpone Icing Ingredients:
Cream-Mascarpone Icing Directions:
you’ve whipped too much, add a bit more heavy cream and whip until desired
consistency. (For this icing, the mascarpone holds the heavy cream longer than
it would hold on its own.)