Chocolate Bomb Pudding Cake
Submitted by Isa
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| prep time: 20 minutes | cooking time: 45 minutes | makes 8 |
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| This cake earned it's title because it's like a big bomb of chocolate exploded and took no prisoners. When you remove the springform pan ooey gooey chocolate pudding spills down the sides creating a luscious sauce, while the cake underneath is fluffy and moist. Pure chocolate heaven. |
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Equipment:
8 inch springform pan
2 mixing bowls
blender
Ingredients
For the cake:
1 cup all purp flour
1/3 cups unsweetened cocoa powder
3/4 teaspoon salt
3/4 teaspoon baking powder
1 cup sugar
6 oz extra firm silken tofu (like Mori-Nu)
6 tablespoons canola oil
1/2 cup plain soymilk
2 teaspoons vanilla
For the pudding layer:
1/3 cup unsweetened cocoa powder
4 oz good quality bittersweet chocolate
3/4 cups sugar
1 1/3 cups boiling water
Directions
Preheat oven to 350 F. Start boiling the water for the brownie layer. Chop the bittersweet chocolate.
Sift together flour, salt, baking powder and 1/3 cup cocoa powder.
In a blender combine the tofu, soymilk, canola oil, 1 cup sugar and vanilla. Blend until smooth. Pour the tofu mixture into the flour mixture and combine. Spread the batter into an ungreased 8 inch springform pan.
In a bowl, whisk together 1/3 cup cocoa powder, 3/4 cup sugar, bittersweet chocolate and boiling water. When chocolate has dissolved, pour over the top of the batter.
Bake 45 - 50 minutes. Remove from oven and let cool just until the pan is at a temperature you can handle (cake should still be hot). Move cake to a serving plate, release springform pan. Chocolate will ooze all over the cake. It's now ready to serve with a scoop or vanilla soy ice cream. |
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Reviews (add your own)
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| Vive wrote on Wednesday June 09th, 2004 12:31 AM |
 four soybeans |
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This is the BIZZOMB! Yum, and it's good even when it's cooled and the pudding has set. Again, yum. |
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| Alissa wrote on Monday November 08th, 2004 12:04 PM |
four soybeans |
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SO easy to make! I made this cake twice in one day for two different potlucks and everyone LOVED it. And you can't even tell that it's vegan! |
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| Jamie wrote on Friday November 26th, 2004 03:18 AM |
four soybeans |
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This is hands-down THE most delicious thing I have ever made...I was surprised it was even in my power to make something so delicious! And with such basic ingredients! My mom made a strawberry sauce to go with it that made it even better. And her boyfriend liked it even though he is anti-tofu! I love you guys so much for giving me this cake. I wish I could give something equally good back but this comment will have to suffice...
Thanks! You can buy our cookbook when it comes out next year! - Isa |
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| Aneta wrote on Saturday November 27th, 2004 12:44 AM |
four soybeans |
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Oh my god! This is the richest cake I have ever eaten! Absolutely sinful with some vanilla soy ice cream. This totally doesn't look or taste vegan! I know I could win over many people with this. Thank you!! |
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| Josie wrote on Friday December 17th, 2004 07:16 PM |
 two and a half soybeans |
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i didnt think this cake was too good. the cake layer was kind of a muted brownie/cocoa flavor while the pudding layer was too intense. next time maybe ill use some chopped chocolate in the cake and some chopped walnuts in the pudding- maybe with a little cinnamon.
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| Maryno wrote on Thursday June 02nd, 2005 04:40 PM |
four soybeans |
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I used it for a english presentation (Vegan baking vs "Normal" Baking)and made it ahead of time, but when i re-heated it, the cake kind of drank the pudding layer, and the cake diminued. Paniqued (since the presentation was 15 minutes later and had none of the ingredients), I cutted it in a small square, and melted some chocolate with soymilk, poured that over the cake, and cutted it into small squares, putted it in the freezer.
And guess what?
My cake won. |
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| Jason wrote on Monday June 20th, 2005 03:15 AM |
 three soybeans |
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This was pretty good, BUT it seemed a bit gooey and not as fluffy as I expected, is this normal? Maybe less tofu next time? I poured the pudding mixture over the batter before it was cooked which allowed it to seep into the batter. I might try to pour it over after it is cooked next time.
My family tried it and it passed the test, they really liked it :)
You did it right, it should be gooey! - Isa |
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| Carolyn wrote on Friday September 16th, 2005 11:22 PM |
four soybeans |
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This is wonderful!!!! I think you should change the name to "Chocolate Explosion," rather than a "bomb," which denotes a recipe failue to me. This is not a failure and is a vegan, chocolate lovers dream come true. Thanks. |
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| donna wrote on Saturday October 22nd, 2005 06:06 PM |
four soybeans |
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at last, a substantially decadent vegan pudding. Hurrah hurrah hurrah!!! I am so pleased to have found a pudding this easy that yields such good results. I shouldn't have told anyone it was vegan to begin with though, my parents avoided it because they knew it had tofu in it. But me and my lovely herbivourous fiance were thrilled with it :)TRY THIS RECIPE, you won't be disappointed. x x x |
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| julia wrote on Tuesday December 13th, 2005 08:38 PM |
four soybeans |
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this was incredible! the recipe is pretty forgiving...i used 3 oz unsweetened chocolate and ~1 oz bittersweet chips, two different cocoa powders, and a 9" springform pan. and the results were downright deadly. great when its still warm, but even after it cools, it's like the moistest brownie EVER! |
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