Ingredients for Black Forest Pudding Cake
- 1 ¼ cups (250g) granulated sugar
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (37.5g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (240ml) milk
- Butter
- Vanilla Extract
- Light Brown Sugar
- ½ cup (120ml) hot water
- 1 tablespoon Kirsch (or other cherry liqueur, optional)
- Cherry pie filling (for serving)
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How to Make Black Forest Pudding Cake
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together ¾ cup (150g) granulated sugar, 1 ½ cups (180g) all-purpose flour, 3 tablespoons (15g) unsweetened cocoa powder, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
- Add 1 cup (240ml) milk, ⅓ cup (60g) melted unsalted butter, and 1 teaspoon vanilla extract.
- Beat with an electric mixer until the batter is smooth.
- Pour the batter into an 8x9 inch square baking pan.
- In a small bowl, combine ½ cup (100g) granulated sugar, ¼ cup (50g) packed brown sugar, and ¼ cup (12g) unsweetened cocoa powder.
- Sprinkle the sugar-cocoa mixture evenly over the batter.
- In a small bowl, gently whisk together ½ cup (120ml) hot water and 1 tablespoon Kirsch (or other cherry liqueur – can substitute with an extra tablespoon of water if unavailable).
- Carefully pour the water-Kirsch mixture evenly over the batter. Do not stir.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs.
- Let the cake cool in the pan for 15 minutes.
- Spoon the cake into individual dessert dishes, spooning the sauce from the bottom of the pan over the top.
- Serve warm or at room temperature, topped with your favorite cherry pie filling (about ½ cup per serving).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
142g
Fat
20g
Carbs
16g
