Bolo Pudim (Pudding Cake )

 

Every weekend, I try to make something special for the family.  Some sort of dessert that is just a bit more special, a little extra, so to speak.

It is usually when I'll pull out my Portuguese or Brazilian recipes, because though they have very simple desserts, they also some really yummy ones that have that little something special.  They also usually take a bit longer to make, so it's easier for me to dedicate more time to them.

 

This one however, is absolutely delicious, simple and pretty quick and easy to make.  The result however is this amazing looking dessert that is half caramel pudding and half chocolate cake.  

How can you go wrong?

 

This is a recipe that both Portuguese and Brazilians love, and it's not surprise.  It makes the perfect dessert for company, or that special occasion.  I've made mine with chocolate cake, but you can do a simple vanilla cake as well, if you prefer.  Totally up to you.  When I make a vanilla one next time, I'll share that recipe too.

 

Are you ready to wowed?  Alright, let's grab the cake pan, all the ingredients and get into the kitchen.

 

 

Bolo Pudim

 

 

Ingredients

For the caramel:

1 cup of sugar

 

For the pudding:

4 eggs

1 can condensed milk

Same measure of can with whole milk

1 teaspoon vanilla extract

 

For the chocolate cake:

2 eggs

120 grams or 1/2 cup of sugar

136 grams or 1/2 cup of milk 

6 tablespoons of vegetable oil

6 tablespoons of cocoa powder

2 teaspoons baking powder

136 grams or 1 cup of flour

Preheat oven to 350 degrees F.  

 

In a big bundt cake pan, add the cup of sugar for the caramel.  Place on the stove, and turn the heat to low.  Let the sugar dissolve completely, and when done, using a spatula or silicone brush, brush the caramel all over the pan, making sure to go up the sides and up the middle hole of the pan as well.  

Set aside.

In a kitchenaid standing mixer, mix all the ingredients for the chocolate cake, and beat until well incorporated.  

Pour into the bundt cake pan, over the caramel and set aside.

In a blender, mix all the ingredients for the caramel pudding.  When done pour over the chocolate cake batter, try to do it slowly so it doesn't completely mix into the batter.  

Bake in the preheated oven for 50 minutes or until cake is done.  As the cake bakes, the chocolate cake will rise to the bottom as it is lighter than the pudding layer.  When done, remove from oven, cover the cake with aluminum foil, and place into a baking pan with sides.  Add about an inch and a half of hot water, and then place back into the oven for a further 20 minutes for the pudding to finish cooking.

Remove from oven.  Let sit for about 5 minutes, then put straight into fridge for about 4 hours, or you can place it in the freezer for an hour, until completely cold.

As the cake cools down, it will start pulling away from the sides of the cake pan.

The cake should be loose in the pan, if not, just run a knife carefully around the edges and the middle, then quickly invert onto a plate.  If there is any caramel left in the pan, you can place the pan over the stove again at a low heat to liquify the caramel, then pour it over the cake.

That's it.  All done.  Enjoy!!!