Chocolate Cherry Pudding Cake

Chocolate Cherry Pudding Cake

I saw this recipe for chocolate cherry pudding cake in 1001 Low Fat Vegetarian recipes long time back. I decided to bake this on Father’s Day with my son. He loves to help me while baking. He is my cute little sous chef.

This chocolate pudding cake recipe is originally low in fat (oil free and butter free). If it had been any other day I would have substituted the all purpose flour with whole wheat pastry flour and made it vegan by using soy milk instead of dairy milk. I didn’t do either because I was (or we were) baking it for my husband and didn’t want to mess it up. He doesn’t like soy milk sometimes and I really can’t predict it when! Also it was suggested that the cake had to be served warm and from my prior experiences with whole wheat flour I know that it does not taste good immediately after baking. So I went with all purpose flour. Even after putting so much thought into this cake it sort of flopped but continue to read further to know how I gave it a tasty makeover. Yes, yes I know what you all are thinking, showing off my (kitchen) disaster management skills!

Chocolate Cherry Pudding Cake Recipe
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Prep time: 15 Mins
Cook time: 40 Mins
Yields: 12-16 Servings
Chocolate Cherry Pudding CakeSimple recipe for baking a low fat chocolate pudding cake.
Ingredients:
  • 1 and 3/4 cups All Purpose Flour
  • 1 cup Sugar (1 and 1/4 cup in the original recipe)
  • 1/3 cup plus 1/4 cup Unsweetened Cocoa Powder
  • 3 tablespoons Baking Powder
  • 1/4 cup Fat Free Milk
  • 1/2 cup Unsweetened Applesauce
  • 1 cup Cherries, fresh/frozen, pitted
  • 1/2 cup Nuts, chopped (I used walnuts)
  • 1 cup Dark Brown Sugar (1 and 1/4 cup in the original recipe)
  • 3 cups Hot Water
Procedure:
  1. Preheat oven to 350F for 15 minutes. Grease and flour a 13×9 inch baking pan. Since I used a glass pan, I preheated the oven at 325F.
  2. In a large bowl, combine together the flour, granulated sugar, 1/3 cup cocoa and baking powder.
  3. Stir in milk and applesauce to the dry ingredients until just moistened.
  4. Fold in the cherries and nuts. The cake batter is very thick at this stage.
  5. Spoon into the greased pan.
  6. Mix the brown sugar, hot water and 1/4 cup cocoa in the same large bowl, until smooth; pour over batter.
  7. Bake for 35-40 minutes or until set (cake will have a pudding like texture). Serve warm or at room temperature.
Taste:
  1. As the name suggests, this is a chocolate pudding cake. There is pudding in the bottom and cake on top. Frankly the three of us did not like it. The chocolate cake alone was very good, especially for a fat free one it was quite tasty, but we did not like the combination of pudding and a cake. First you bite into a firm cake then follows this ooey gooey pudding. To be more specific, it’s kozha kozha (non Tamilians please excuse me. I had to use this word to be very clear at least for Tamilians.) So if you have already tasted a pudding cake and like it you can go ahead and try this low fat version.
  2. But what did we do with such a big cake, when we didn’t like it? That’s when a light bulb flashed and I put the cake (of course with the pan) in the freezer. I thought that it would taste like an ice cream cake and I was right. Yay! Freeze it for a couple of hours and remove it from the freezer and leave it on the kitchen counter for 15-25 minutes before serving, so that the pudding layer would soften up a little bit making it easy to eat (but not ooey gooey at all). Then cut them into slices and enjoy. Refreeze the rest of the cake.
My Notes:
  1. I reduced the quantity of sugar by 1/2 cup and we felt that the sweetness was just right enough. If you have been following my recipes you know by now that we don’t eat very sweet baked stuff. So if you like it sweeter go with the original recipe by adding another 1/4 of white sugar and 1/4 of dark brown sugar.
  2. While using a glass baking pan it is suggested to reduce the oven temperature by 25F or to bake 5-10 minutes less than the specified time. I have used a glass baking pan and so baked the cake at 325F. If you are using any other pan set the oven at 350F.
  3. While reading the recipe I was not sure if the quantity of baking powder (3 tablespoons) was correct. I proceeded anyhow and was relieved that the cake did not have the after taste of baking powder.
  4. Measure the 3 cups of boiling water in a liquid measuring mug. While pouring it over the cake batter it may look like that it’s a lot, but don’t worry the cake will turn out fine.

This chocolate pudding cake goes to my low-fat baking event and Mansi’s Sugar High Friday.


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27 Responses to “Chocolate Cherry Pudding Cake”

  1. charisma says:

    :sad:
    Hi

    11 i just tried this cake , half the portion , therefore i used only 1n half of the baking powder , sad to say my cake tastes only of baking powder… can i do some damage control?

    the walnuts leave a slight bitter taste too…what do i do with such a big cake!!!!
    help!
    Charisma

    Charisma as I have mentioned many times here before, altering (especially halving) a baking recipe usually does not give perfect results. Its more of a trial and error basis of finding out what works. Sometimes doubling and halving the recipe proportionately works just fine but its not always. Maybe you can try having it with some vanilla ice-cream!

  2. Nandini says:

    Hi madhu
    can applesauce be substituted with oil???? will it give the same
    texture and is it 1 to 1 measurement????

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