My Chocolate Season 2024: Chocolate Pudding Cake

Welcome to a Southern classic, Chocolate Pudding Cake. This is definitely a rich, decadent cake - which is why (V.O.E.) I skipped the caramel sauce suggested in the original recipe, in favor of diced strawberries. And, although we liked the overall flavor, hubby and I agreed any added nuts should be much smaller pieces so as not to detract from the chocolate pudding backdrop. I also agree that pre-measuring individual ingredients (except salt, baking powder & vanilla) as seen in the original recipe is a great idea.

Equipment

8-inch baking pan (V.O.E. - I don't use cooking spray so lightly greased my glass pan with melted butter instead)
Measuring cup
Measuring spoons
Large mixing spoon
Whisk
Rubber/silicone spatula

Equipment V.O.E. - I also needed a sieve (or sifter). I prefer to use whole wheat pastry flour when baking, which provides more fiber and a lower gluten content than all-purpose flour does. But running my flour through a sieve created a desirable, slightly finer texture.

Above: Adding liquid ingredients to dry ingredients to create the bottom batter. 

Above: This recipe incorporates a thick, dense topping atop the initial batter.

Above: Adding salted water as the final layer, which eventually covered the entire topping. V.O.E. - For our palates, there was too much salt in the finished dessert - even before we decided not to add flaky sea salt as a finishing touch. When I make this again, I will reduce the amount of salt in that salt water by at least a third - if not more - to minimize competition with the dark chocolate in this indulgent dessert.