Simple Pleasures Made Simply Delicious: Chocolate-Caramel Sticky Pudding

Simple Pleasures Made Simply Delicious: Chocolate-Caramel Sticky Pudding

Day 110

As you can clearly see, this one isn’t pudding at all, so
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.

It was such a success in fact, that when I shared the cake
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.
Oh man, who knows what words of pleasure you’ll exclaim
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!

Sticky Pudding

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.
         2 cups sugar
            2 cups sifted
unbleached flour
            1 teaspoon baking
            2 teaspoons baking
            1/4 teaspoon salt
            1/2 cup cocoa
            1/2 cup vegetable oil
            1 cup freshly brewed
hot coffee
            2 eggs
            1 cup whole milk
            1 teaspoon vanilla
Sift together flour, baking soda, salt and baking powder in a separate bowl
and set aside.
In large mixing bowl dissolve cocoa in the hot coffee. Add oil and sugar, and
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.
Caramel Sauce*
2 cups packed dark brown sugar
Caramel Sauce
Mix brown sugar, half and half, heavy cream, butter, and salt in a saucepan
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:
1 cup confectioners’ sugar
1- 8oz. container mascarpone cheese
Cream-Mascarpone Icing Directions:
In a mixer, whip all ingredients until stiff peaks form. If you realize
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.) 

Leave a Reply

Your email address will not be published. Required fields are marked *