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Black Forest Pudding Cake

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“Bake a variation of this dense rich pudding cake and make Mocha Almond Pudding Cake.”
READY IN:
50mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F Combine flour, sugar, cocoa, baking powder and salt in medium bowl.
  2. Add milk, butter and vanilla; mix well.
  3. Stir in 1/2 cup cherries.
  4. Spread batter into greased 8-inch square (2-quart) baking dish.
  5. Combine hot water, chocolate syrup and Kirsch in 2-cup glass measure.
  6. Pour evenly over batter.
  7. Bake for 35 to 40 minutes or until center is set and edges begin to pull away from sides of pan.
  8. Let stand 15 minutes.
  9. Serve warm.
  10. Garnish with whole maraschino cherries, if desired.
  11. VARIATION:
  12. Mocha Almond Pudding Cake: Prepare pudding cake as directed above, omitting cherries and Kirsch.
  13. Stir 1/2 cup slivered almonds into cake batter.
  14. Spread into greased baking dish.
  15. Combine hot water and 4 teaspoons instant espresso coffee or instant regular coffee crystals in 2-cup glass measure.
  16. Stir in 1/2 cup chocolate syrup and 1/4 cup coffee-flavored liqueur*; pour over batter.
  17. Bake as directed above.
  18. *Substitutestrong brewed coffee or chocolate syrup.

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