This Chocolate and Pumpkin Self Saucing Pudding Cake only takes minutes to prep and 30 minutes to bake. A warm, fudgy, chocolatey, pumkin spiced cake with a rich, gooey, hidden fudge sauce underneath.EASY - This pumpkin and chocolate fudge cake is a simple recipe to make. Great for beginners, and a fun recipe to make with the help of kids too! US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
Preheat the oven to 350°F / 180°C. Butter a 9 inch pie pan, or an equivalent baking dish. Set aside until needed.
Place the butter, pumpkin puree, sugar and salt in a bowl. Whisk to combine.
125 g pumpkin puree, 113 g unsalted butter, 100 g brown sugar, Pinch of salt
Add the egg and pumpkin spice, and whisk until well incorporated.
1 large egg, ½ tsp pumpkin spice
Mix in milk and vanilla and whisk well.
80 mL milk, 1 tsp vanilla extract
Add the flour and baking powder and fold them in to incorporate completely.
155 g AP flour, 1 ½ tsp baking powder
Scrape the batter into the prepared baking dish. Spread evenly.
Chocolate sauce topping
Evenly sprinkle the brown sugar over the top of the batter.
150 g brown sugar
Mix the cocoa powder and pumpkin spice together and sift it evenly over the brown sugar.
2 tbsp cocoa powder, ½ tsp pumpkin spice
Optional - sprinkle a pinch of salt on top.
Mix the boiling water and bourbon together. Carefully pour it over the cake (use a wide spoon as shown in the recipe video in the post, to help evenly pour the water).
1 ¼ cup boiling water, 60 mL bourbon
Sprinkle the nuts over the surface.
½ cup chopped nuts
Bake in the preheated oven for 30 minutes, until the cake is puffed up and cooked through. It'll look a bit wobbly since the cake will be floating over a bed of chocolate fudge sauce.
Remove from the oven and let it cool only slightly, since it should be served hot (but not scalding hot of course!).