Chocolate and Blueberry Pudding Cake is one of my favourite treats. I’m a big fan of self-saucing pudding cakes like Strawberry Pudding Cake but Chocolate Blueberry Pudding Cake takes things to a new level. Rich dark chocolate cake is enrobed in a gorgeous chocolate and blueberry sauce, making for a dessert to remember. It is seriously hard to resist.
Dark chocolate cake cooks on top of a luxurious puddle of chocolate and blueberry sauce.
You just spoon it over the cake as you serve it.
Is your mouth watering yet?
The Story Behind Chocolate and Blueberry Pudding Cake
The original recipe comes from Ricardo magazine, a Canadian magazine kindly given to me by my friend, Laureen, when she visited the UK a few years ago.
I made a few little changes to the recipe. I added vanilla because my late mom always said that nothing enhances chocolate like vanilla extract and I firmly believe she was right. I also used single cream (half and half) instead of double cream, knowing you can’t make something like this low-cal but believing anything I can do to reduce the calories is a bonus! My method of preparation is slightly different as well.
Tips for Making Chocolate and Blueberry Pudding Cake
Use really good dark chocolate and cocoa for this recipe. I use either Cadbury’s Bournville or Green & Black’s chocolate and cocoa as they are really rich and delicious. You need to use a chocolate you really like.
Be patient with the sauce. It will take some time to come to the boil over medium heat. If you crank the heat up and rush it, it could stick to the pan and you’ll have to start over.
Don’t worry about pouring the hot sauce over the cake batter – it really does work!
How to Serve
Chocolate Blueberry Pudding Cake is delicious served warm from the oven but be sure to let it cool for a few minutes as the sauce does get very hot. It also tastes good at room temperature, cold from the fridge or gently rewarmed in the microwave for breakfast. I confess, I tried them all. Over years of recipe developing I have perfected the one spoon taste test and developed an iron will – but this chocolate blueberry gorgeousness was my kryptonite!
Chocolate and Blueberry Pudding Cake – Printable Recipe
Chocolate and Blueberry Pudding Cake
- For the cake
- 1 cup plain flour plain flour is also known as all-purpose flour
- 2 tablespoons cocoa powder I use Cadbury's Bournville or Green and Blacks
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup lightly packed light brown sugar
- 1 egg
- 1 teaspoon vanilla
- ½ cup milk
- For the sauce
- 1 cup lightly packed light brown sugar
- 2 tablespoons cocoa powder
- 1 tablespoon cornstarch cornstarch is also known as corn flour
- 4 ounces dark chocolate, chopped
- ¾ cup single cream Single cream is also known as half and half
- ½ cup water
- 3 cups blueberries fresh or frozen
- Preheat the oven to 350°F (180°C or 165°C for a fan oven).
- Place an oven rack in the middle of the oven.
- Butter an 8 inch baking pan (or a 2.4 litre heart shaped Le Creuset baking dish).
- Start with the cake, combining the flour, cocoa, baking powder, baking soda and salt in a medium bowl. Set aside.
- Cream the butter and sugar in an electric mixer.
- Add the egg and vanilla, beating until smooth.
- Add the dry ingredients alternately with the milk.(Keep the mixer on low to do this.)
- Blend until mixed.
- Pour the batter into the prepared pan. Place the pan on a baking sheet and set aside.
- Place the sugar, cocoa powder and cornstarch in a medium saucepan. Stir to mix.
- Add the dark chocolate, single cream, water and blueberries.
- Place the saucepan on the stove top over medium heat and bring the mixture to the boil, stirring constantly. (This may take a little while; don't rush the process or the mixture will scorch.)
- Reduce the heat and simmer the mixture for 30 seconds just to bring it together.
- Pour the hot sauce over the cake batter.
- Place the baking sheet with the cake pan on top in the middle of the oven.
- Bake for 45 to 50 minutes, watching the cake carefully after 40 minutes. The cake is done when a skewer inserted in the centre comes out clean-ish, bearing in mind there is a sauce underneath the cake. There shouldn't be any actual cake batter clinging to the skewer.
- Remove the pudding cake from the oven and cool a bit in the pan. You can serve the cake warm or cold. Leftovers will keep in the fridge for about 2 days.