Chocolate-Amaretto Pudding Cake

At first glance, pudding cakes may look like classic cakes, but they actually bake into two different textures. This decadent Chocolate-Amaretto Pudding Cake separates into two layers as it bakes for a doubleheader of chocolaty goodness, with the luscious chocolate cake flavored with amaretto and coffee seemingly floating atop a rich, glossy chocolate sauce. Resist the temptation to stir the hot coffee into the batter; layering the components in the baking dish is where the magic happens. Serve this warm with a scoop (or two) of creamy vanilla ice cream to help balance the rich flavor of the chocolate.

Frequently Asked Questions

What’s the difference between pudding cakes and classic cakes?

On the surface, pudding cakes look like classic cakes, but when scooped out of the pan, they reveal a sauce underneath. A pudding cake begins with a batter made with flour, sugar, and baking soda mixed with water, vanilla, and other liquids, such as sour cream. Before baking, a separate blend of sugar and cocoa is added on top of the batter, after which a hot liquid, such as water or coffee, is poured over. As the cake bakes, the liquid-cocoa-sugar mixture at the top melts through the cake, creating the signature pudding at the bottom.

What’s the difference between natural and Dutch process cocoa powder?

All cocoa powders are made from cocoa beans, but they can be processed into unsweetened cocoa powder and Dutch process cocoa powder. Natural or non-alkalized cocoa powder has a light brown color and bright, acidic flavor, while Dutch process cocoa powder is washed in an alkaline solution, making it darker in color. Natural cocoa powder is used in baking recipes that are leavened primarily with baking soda while Dutch-process cocoa powder is used in recipes leavened with baking powder.