Chocolate Heaven Pudding Cake

This pudding cake is rich and gooey and pairs so well with vanilla ice cream that we can not imagine having a piece of this cake without it. We love it best served warm and spooned right out of the baking pan. It is easy enough to make any night of the week, but delicious enough to be served to guests.

Cake

• 1 cup organic sifted all purpose flour
• 2 teaspoons double acting baking powder
• 1/4 teaspoon fine grain sea salt
• 2 tablespoons cocoa powder
• 2/3 cup organic cane sugar
• 3/4 cup soy or rice milk
• 1 teaspoon Kaluha or vanilla extract
• 1/4 stick melted soy butter

Sauce

• 1/3 cup organic granulated sugar
• 6 tablespoons cocoa powder
• 1/2 cup dark brown sugar firmly packed
• 1 shot espresso
• 1 cup water

This recipe is created in two parts.

The Cake

Preheat the oven to 350 degrees. Butter a shallow square cake pan and set it aside.
In the small bowl of an electric mixer; sift together the flour, baking powder, salt, cocoa and sugar.
Add the milk, vanilla or Kaluha and melted butter. Beat until smooth and the mixture becomes slightly pale.
Pour this mixture into the pan and set it aside.

The Sauce

In a small heavy bottomed saucepan, combine all the sauce ingredients.
Stir them gently over high heat until it comes to a full boil.
Ladle the sauce over the cake batter and bake for 40 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan and serve.

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