Description
A warm, gooey chocolate peppermint pudding cake with a self-saucing base, topped with whipped cream and crushed peppermint candies. Perfect for festive gatherings or cozy nights in.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/4 cup cocoa powder (for topping)
- 1 1/4 cups boiling water
- 1/4 cup crushed peppermint candies
- Whipped cream, for topping
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, and salt.
- Add in milk, melted butter, peppermint extract, and vanilla extract. Stir until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
- In a separate bowl, mix together brown sugar and cocoa powder for the topping. Sprinkle this mixture evenly over the batter.
- Slowly pour boiling water over the top of the batter. Do not stir.
- Bake for 30 to 35 minutes, until the top is set but the center is still slightly jiggly.
- Let the cake cool for 10 minutes. Top with whipped cream and crushed peppermint candies before serving.
Notes
- Don’t stir after pouring the boiling water — this helps create the pudding layer.
- Serve warm to enjoy the full gooey texture.
- Add chocolate chips to the batter for extra richness.