Chocolate Pudding Cake w/ Browned Butter Icing

Before my long run yesterday – 15 miles yo! (totally not bragging here- I just simply needed to tell someone how far I ran, because I am super excited about it!)  Anywho.. before my run, I wrote a whole blog post about chocolate pudding and the failure that it was.  A failure that turned into a success by the cake that was produced from it.  And yes, at the end of this post…you will get a recipe for a decadent chocolate cake smothered in some  bad ass out of this world browned butter icing.  However…15 miles (OK, now I am just bragging:) ends up being a long time with only your thoughts and in order to distract my thoughts from the actual process of running…I scripted a bit of a letter to the month of March…I think I was delirious…

So here it goes.

 

Dear March,

I am very sorry for my bad mouthing of you as of late, but you are quite difficult to get a long with, and while I am not one to talk behind other’s back…I have found myself doing so all week.  I am sorry.

Dear March,

You are quite funny and sweet with your random warm afternoons full of bright blue skies and endless sunshine.  However, you have a tendency to be spiteful and mean and deceitful with your windy, cold, rainy, snowy days that we thought were behind us.  You are quite the tease.

P.S.  Teasing is not nice.

Dear March,

Must you take an hour of sleep away from us?  I realize we get longer days full of light, but that hour….it kinda stinks.  It kinda stinks unless you work overnights, then its totally awesome, but since I am no longer on that side of the fence, I am no longer a fan of losing an hour.  I want longer days and my hour of sleep…thank you very much.  Work on this please.

Dear March,

Thank you for being on the other side of February…because for how ever much I complain about you, I REALLY hate February.

Dear March,

Thank you for today (yesterday, OK Sunday) and the warm weather you granted us Ohioans.  I had a great run outside in the sunshine that was not hot, but just warm.  The breeze was cool and smelled sweetly of spring.  The trails and running path were full of joggers, bikers, families, little dogs, big dogs, a few galloping horses, ex-boyfriends, old couples holding hands, new couples picnicking under the sun, gaggles of geese, fisherman wading in the river…it was simply the place to be.

Dear March,

Because of you and a certain local hamburger joint in my hometown…we have Marchocolate.

Dear March,

St. Patrick’s Day is pretty fun – good going there.  Parades, green rivers, green beer – lots and lots of green beer.  Yep, you get brownie points for this one.  And if people roll their eyes at celebrating St. Patrick’s Day…well they are just boring and have never experienced a real St. Patrick’s celebration…Oh the memories from this day … epic.

Dear March,

Repeat Sunday the 11th as often as possible.  It was pretty great.

Dear March,

See, for the most part I like you.  So please forgive me when I get disgruntled with you…I’ll come back around.  Promise.  But could you just try to be nicer with the weather?  By the time you swing around…cabin fever is at its peek and we ( mostly just me)  have high hopes for you … Please don’t let us (me) down this year.   Come in like a lamb and leave like a lamb…I beg of you.

Love…

Mal

And now, let us eat cake…

Chocolate Pudding Cake w/ Browned Butter Icing

Makes 1 9×13 cake or 2 – 8inch rounds

Chocolate Pudding

( I am sure you can use quality boxed pudding, but this doesn’t take much time – swear.)

  • 2 Tablespoons Cocoa Powder ( Hershey’s Special Dark)
  • 2 Tablespoons Corn Starch
  • 1/4 Cup Sugar
  • pinch of salt
  • 1+1/2 Cups Half and Half (or whole milk)
  • 4 ounces Semi-Sweet Chocolate ( roughly chopped)
  • 1 teaspoon Vanilla Extract

In a small pan, whisk together cocoa powder, corn starch, sugar, and salt.  Slowly whisk in half and half.  Place pan over medium heat and whisk constantly until the pudding comes to a boil.  Continue to cook pudding – whisking constantly- for an additional 2-3 minutes until the pudding thickens.  Remove from heat and stir in semi-sweet chocolate.  Place back on heat and whisk until chocolate melts and pudding re-thickens – an additional 1-2 minutes.  Remove from heat and stir in vanilla extract.  Spoon pudding into a glass bowl and cover with plastic wrap – place plastic wrap directly on to the top of the pudding – stops the formation of pudding skin, because that is gross!  Place in fridge until cool – do not need the full cooling/setting time as this pudding is going into a cake.

Chocolate Pudding Cake

  • 1 Cup Cocoa Powder (Hershey’s Special Dark)
  • 1 Cup Boiling Water
  • 2 Cups Cake Flour, sifted and then measured
  • 1 teaspoon Salt
  • 2 teaspoon Baking Soda
  • 1 + 1/4 Cup Light Brown Sugar, packed
  • 1 Cup Vegetable Oil
  • 3 Large Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 Cup Chocolate Pudding, chilled

Preheat oven to 350°F.  Grease and flour a 9 x 13 pan.  Or line with parchment paper – because I love the stuff!

In a medium bowl, combine 1 Cup cocoa powder and 1 cup boiling water and whisk until smooth.  Let cool.  Once cool, whisk in the chocolate pudding.   Set aside.

Whisk together cake flour, salt, and baking soda.  Set aside.

In a mixing bowl, beat together brown sugar and vegetable oil.  Add eggs, one at a time, mixing well between each addition.  Beat in vanilla extract.  Remember to scrape down the sides of the bowl every so often with a rubber spatula.  Mix in the flour mixture, alternating with pudding/cocoa mixture.  Starting and ending with the flour.  ( flour, pudding/cocoa, flour, pudding/cocoa, flour).  Scrape down the sides between each addition.

Pour batter into prepared baking pan and bake in preheated oven for about 30 to 40 minutes until toothpick comes out clean.  Remove from oven and let cool completely before icing.  While the cake is baking, prepare icing.

Browned Butter Icing

  • 1 stick butter, browned and chilled
  • 2 teaspoons Vanilla Extract
  • 1 + 1/2 to 2 Cups Powdered Sugar (Confectioner’s Sugar)
  • 2-3 Tablespoons Milk

To brown the butter, place butter in a saucepan over medium heat.  Once butter is melted and begins to pop and sizzle, start swirling the pan and continue to cook for several more minutes until the butter particles turn dark brown.  Once brown, remove from heat and transfer butter to a heat proof glass bowl.  Place in fridge for about 20 minutes (while the cake is baking) to re-solidify.

Transfer browned butter to a mixing bowl and slowly beat in 1 + 1/2 cups of powdered sugar and vanilla.  Slowly beat in milk, one tablespoon at at time.  Add extra powdered sugar and milk (by the tablespoon) until desired consistency/flavor is reached.  At this point, beat on high for an additional 1-2 minutes.  Ice the cake once it is cool.

Slice and serve.

Cake can be stored in an airtight container (or tightly covered with tinfoil) for up to 3 days – if it lasts that long!

Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.

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