Chocolate Rum Pudding Cake Recipe
From:
Vegan with a Vengeance
, by
Isa Chandra Moskowitz
Email
Makes:
8 to 10 servings
I found a recipe like this in a cookbook for one-bowl desserts and decided to veganize it. The rum flavor isn’t overpowering at all; it just adds a little hint of sumthin’ sumthin’. You can serve it warm with the pudding layer oozing all over the place, or chilled with the pudding layer nice and thick on the top. It’s a quick recipe that will make people think it took more work than it really did.
INGREDIENTS
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar, divided
- 1/2 cup Dutch processed cocoa powder, divided
- 1/2 cup plain soy milk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract (or just use 1 more teaspoon vanilla if you don’t have rum)
- 1/2 cup boiling water
- 1/2 cup pure maple syrup
- 1/4 cup light rum
INSTRUCTIONS
- Boil some water in a teakettle, preheat oven to 350°F, and grease a 9-inch springform round cake pan.
- Sift together flour, baking powder, baking soda, salt, 3/4 cup of the sugar, and 1/4 cup of the cocoa. Add the soy milk, oil, and extracts, and mix into a thick batter.
- Spread batter into cake pan. Sprinkle the top with the remaining cocoa and sugar.
- Pour the boiling water into a glass measuring cup, add the maple syrup and rum to the water, and pour this mixture on top of the cake batter.
- Place cake on a cookie sheet in case of pudding overflow and bake for 30 to 35 minutes. Let cool just a bit; while the cake is still warm, place it on a large plate (your plate should have a slight edge to prevent spillage).
- Throw on a scoop of vanilla soy ice cream if you like, and you’ve got yourself one impressive dessert.
Beverage pairing: This dense chocolate dessert calls for an equally rich late-harvest red, with copious amounts of hedonistic fruit. Try the 2005 Dashe Dry Creek Late Harvest Zinfandel.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Used only one third sugar and it was just right. Simple, fun to make.
"1 teaspoon rum extract (or just use 1 more teaspoon vanilla if you don’t have rum)" I hope this isn't a silly question, but if I don't have rum, with what do I use to replace the 1/4 cup? Or can I just omit it?
Good, I like it.
JeffW--Hot Fudge Pudding cake is included in at least three of my cookbooks as well as the family recipe box. It's not a great recipe--I usually double the cocoa because the cake layer turns out kinda light brown instead of dark chocolate brown. The pudding is good though. It's been so long since I made it that I don't remember whether doubling the cocoa worked or not...you'll have to try it. Here's the original...exactly like my family's recipe except ours uses oil and nuts are optional. http://southernfood.about.com/od/chocolatecakes/r/bl50617m.htm
I made this last night, but when I tell you all the substitutions I made I'm probably going to be banned from cooking ever again. -Cut recipe in half exactly -Didn't have plain soymilk so I used light vanilla/light chocolate (8th Continent) -Didn't read instructions clearly and mixed all the cocoa powder and all the sugar in the batter -Didn't have pure maple syrup so I used... light pancake syrup (a complete abomination, but I'm a poor college student so what do you do) -Didn't have correct pan, baked it in a flat circular contraption I found And you know what? I still thought it was delicious. Gooey, chocolatey... I wouldn't have minded it being a little sweeter, but definitely an easy recipe that I would make again. Thanks!
I would love to make this for 2, or 4 maybe. Does anyone have any experience having this dish?
Still waiting and hoping that some fellow Hound may know the original recipe for this dessert---"Googling" hasn't helped one iota. All of the pudding type of baked cake desserts that I've made, have milk, egg, and butter. The combination of flavor sounds so good though, that if I can't come up with the non vegan rendition, I'm going to make this one. Cheers, Jeff
Would this pudding work without rum/rum extract?
There's a vegan chocolate cake in the 'Moosewood Restaurant Book of Desserts'. It's very light and easy to make. The fun starts when you add the vinegar.....
Traditional chocolate, lemon, and orange pudding cake recipes can be located at http://bakingbites.com/recipe-index . I've also never baked a pudding cake in a spring form pan, always used an 8X8 or for a double batch a 9X13 glass dish.
"Googling" like crazy to find the original dessert, before its being vegan-ized---not that a tasty vegan dessert wouldn't be great, as I make those too---it's just that I'd really dig finding the original dairy based treat. Anyone's help would be greatly appreciated. Cheers, Jeff
I would not use a springform pan to bake a pudding cake. All the recipes for pudding cake I have either use ramekins, a 9 inch cake pan or a square 8 by 8 inch dish. Pudding cake is a homey dessert with which you scoop out servings or turn out the ramekins onto individual serving plates. No need for a springform pan.
I tried this last night and it was amazing! I used a different kind of oil and regular cocoa as opposed to dutch, but it was very yummy and a great non-dairy dessert.
Just made this, and thought it was fantastic. I decided to use sambuca instead of rum, and I only had sucanat, no regular sugar. I dont know if it came out exactly as it's supposed to, because when I poured the water/maple syrup/sambuca on top of the batter, at least half of it came out the bottom of the pan onto the cookie sheet. (so definately use a cookie sheet with upturned edges). The "pudding layer" was kind of a soup that poured out when I took off the sides of the pan, but it made a fantastic sauce when drizzled back on top of the cake.
Go for it, cabond! Un-veganize this pudding cake. (And let us know how it turns out.)
I think I would replace the soy with whole milk, the canola with butter and teh light rum with dark rum, maybe more rum less maple syrup. THEN I think I would like it! Maybe vanilla gelato.