In the spirit of St. Patrick’s Day, we tweak a chocolate pudding dump cake to give it an extra kick! Chocolate Pudding Cake is a one-pot cake that’s extremely easy to make. This recipe delivers a bubbling Guinness fudge sauce paired with a rich chocolate cake. Add a side serving of Irish cream whipped cream to help balance out the cake’s decadence. This dish is the perfect end to a feast on St. Patrick’s Day (March 17).
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- 5 tablespoons cocoa powder
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- ¼ cup (½ stick) unsalted butter, melted
- 2 teaspoons pure vanilla extract
- ⅔ cup brown sugar, packed
- ¼ cup cocoa powder
- ⅓ cup and 2 tablespoons semisweet chocolate (chopped or chips)
- Whole bottle of Guinness (11.2 ounces), very hot. In a small saucepot, heat over medium-low to medium heat, until stout comes to a boil. Stir with a rubber spatula to prevent burning.
Irish whipped cream:
- 1 cup heavy cream, cold
- ¼ cup Irish cream liqueur, cold
- ¼-½ cup powdered sugar
- 2 teaspoons vanilla
- 2-5 drops of mint extract (optional)
- Preheat oven to 350 degrees.
- In a casserole dish, cast iron dish or large ramekin (at least 2 quarts), combine flour, white sugar, cocoa powder, baking powder and salt.
- Add milk, melted butter and vanilla. Stir until fully incorporated.
- In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle evenly on top of the cake mixture. DO NOT MIX THIS IN. Pour hot Guinness on top.
- Place in preheated oven and cook for 25-35 minutes. The top should appear cooked; bubbling is OK. If you use a large wide dish, and end up spreading the batter thin, consider reducing your cooking time.
- Let sit for 10-15 minutes before serving warm, with whipped cream or ice cream. Be sure to scrape the sides for an ooey-gooey chocolate bite.
- In a bowl, with a hand mixer or stand mixer, using the whisk attachment, whip heavy cream on medium speed, gradually increasing the speed after some time, until soft peaks form. About 4-5 minutes.
- Add Irish cream a little at a time. Whip for an additional 2-3 minutes.
- Reduce speed and slowly add powdered sugar, vanilla and mint extract.