The fact that we are half way through March is crazy. But the fact that we are almost a quarter of the way through 2025? Even crazier. Now, because we’re entering Spring soon, that means everything is about to get very busy. I feel like this week and last week were pretty chill, and that’s like the calm before the storm. With that being said, I’m going to issue my annual warning that no one asked for. I might have to postpone some scheduled recipes through the months April-June. I try my hardest to make sure I get what I want done in time, and I can usually get ahead over Spring Break, but I still like to put it out there that recipes might not be as consistent during this time of year simply because all of my focus is tuned onto dance and final exams at school.
With that being said, I feel the need to announce that this weekend I finished up testing my Easter recipe, and it turned out way better than I expected. So you have that to look forward to.
Ok listen. I know it doesn’t feel like winter anymore. I am fully aware that the flowers are blooming, and that it has been in the 70s all week here. But the important thing to note is that I didn’t know that when I made my recipe plan for March back in August. So yes, this is a cozy winter recipe and we’re just gonna have to collectively get over it.
Actually I’ve changed my mind, I think this recipe is appropriate for spring. On a nice rainy spring day, this could definitely work. I feel like the cardamom notes in this brighten it up a little.
Describe This Pudding Cake to Me:
Taste: The pudding layer on the bottom is filled with rich and buttery espresso flavor, which perfectly compliments the espresso cake, flecked with chocolate and brightened with notes of cardamom. The chocolate cream has a light sweetness, and a little tang from the crème fraîche and rich cocoa powder.
Texture: The cake itself has a soft crumb and a caramelized top, and it mixes a little with the creamy pudding to create a delicate and moist texture. The cream on top adds a little levity, and it melts a little when scooped on top of the warm cake.
Ease: I have to confess that this recipe makes a lot of dishes but don’t let that derail you. The pudding is probably the easiest pudding you’ve ever made because it doesn’t have any eggs that need tempering. The cake is where all the dishes come from, but the reverse creaming method used in this recipe makes the cake extra delicate and fluffy. Lastly, the cream is no more difficult than a classic whipped cream.
The Pudding
The pudding sauce that goes on the bottom is way easier than what you might be thinking of. There’s no tempering or careful heating and mixing, you just bring some cream, brown sugar, espresso powder, molasses, and vanilla to a boil, and then let it simmer until it thickens. That’s all you have to do, and it adds this decadent and indulgent flavor and texture to the cake.
The Cake
This cake batter uses the reverse creaming method, which yields a super fluffy and moist cake. What this means is we cream together the butter and sugar, and then pour in the rest of the wet ingredients and the dry ingredients. The only downside to this is that we have to use three different bowls, but I think it’s 100% worth it for the dreamy texture.
The Chocolate Crème Fraîche
This is a variation of the same cream I used to top my Chocolate Pot De Creme last month. I love it because it’s not too sweet and has a little tang from the crème fraîche, which pairs wonderfully with the sweet vanilla bean and bittersweet cocoa. Using this as a topping to a warm dessert works perfectly as contrast of temperatures, and the cream melts a little so the different flavors can really work together.
Chocolate Espresso Pudding Cake
Ingredients
Method
- In a medium sized saucepan, stir together the cream, brown sugar, molasses, espresso powder, vanilla, and salt. Bring the mixture to a boil on high heat, then turn the heat down to medium low and simmer for five minutes stirring constantly. The sauce should thicken a little during this time, enough to coat the back of a wooden spoon. Remove from the heat and let the pudding cool covered at room temperature while you make the cake batter.
- Grease an 8 inch baking pan with butter. Set aside. Preheat the oven to 350℉.
- In a medium sized mixing bowl, whisk together the all purpose flour, baking soda, cardamom, and salt. Set aside. In a liquid measuring cup, whisk together the whole milk, sour cream, coffee, vanilla, and egg. Set aside.
- In a large mixing bowl using a hand or stand mixer fitted with a paddle attachment, beat together the butter, granulated sugar, and espresso powder until smooth. With the mixer running on medium low speed, stream in half of the wet ingredients, followed by half of the dry ingredients. Repeat with the second half of both mixtures. Fold in the dark chocolate. The batter should be a smooth.
- Pour the cooled pudding mixture into the previously prepared baking pan. Then pour the cake batter on top and spread it out into an even layer. The pudding layer will swirl into it a little bit, that's ok.
- Bake for 20-25 minutes or until the cake appears set and an inserted toothpick comes out with only a few moist crumbs. Let the cake cool a little in the pan while we make the topping.
- Place the crème fraîche, granulated sugar, heavy cream, and vanilla bean paste in a large mixing bowl. Using a hand or stand mixer fitted with a whisk attachment, whip the mixture on high speed to medium peaks. Add the cocoa powder and whisk for just a few more seconds to incorporate the cocoa.
- To serve, spoon the warm pudding cake into a bowl and top with a generous spoonful of the chocolate creme fraiche. I recommend reheating leftovers in the oven, as this cake is best served warm.