Oh my. Chocolate. Decadent. Smooth. Luscious. Lick the plate clean! Yes, indeed! Make again? Absolutely. The sooner the better if I have anything to say about it. And since I’m the #1 cook around here, that means it’ll be on my menu again soon. Maybe I’ll try making it with at least half Splenda, so my DH can have more of it. He ate very little of it since the regular version is loaded with sugar. Is it overly sweet? No, not at all, and I liked that part particularly.
We were having a group of friends over for dinner and most of the menu items were dishes I’ve prepared before. But I tried something new for dessert, and chocolate just sounded right. But as I read the recipe (a Jamie Oliver recipe – no longer available on his website or Food Network) that I had printed out a few years ago, I had some questions. For instance, the recipe said “pour the mixture into a greased baking tin.” Well, what, exactly is a “baking tin?” Is it a round cake pan? Or a rectangular baking dish? Or what?
So I went online and did a search for the recipe title, assuming I’d find other bloggers who had tried this recipe and elaborated in the directions. There were about 20 results for the pudding. But with every single website I checked the recipe had been duplicated verbatim. Most of them didn’t even have any narrative and not a single website mentioned how it was making it, or any directions. I think one said “delicious.” Well, yea! But nothing about the baking dish. They all said the very same thing – “a greased baking tin.” I checked Jamie’s website – and as I mentioned above – the recipe’s not there anymore. Not online at the Food Network either, which is where I originally found the recipe, I believe.
The other bit of research I had to do was figure out what “cooking chocolate” was. That was an easy search – it’s unsweetened chocolate. The Brits do use a few different words than we do. But I still wasn’t done with my research. The recipe called for self-raising flour. We call it self-rising, but either way, I didn’t have any. Our grocery stores don’t carry it, so I needed to find a solution to that. Answers were forthcoming as soon as I put in the Google searchbox: “how to make self rising flour.” Got several results. Answer: Add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to each cup of flour. That was easy – 7 ounces of flour is close to a cup, so I used those measurements. This recipe has additional baking powder, though, so I lumped the two into one measurement.
So, time to make cake. Or pudding. Or pudding cake, as it is. I’m such a fan of “pudding cakes.” My very favorite is lemon. In case you’ve never made a pudding cake, it’s the kind that you make in one batter, but as it bakes, it separates with a sauce-type layer on the bottom, and a light cake-type layer on top. When you dip a big spoon into the dish you come out with a self-pouring kind of cake and pudding. I have a whopping 5 of them on my website now: Chocolate Upside Down Baked Nut Pudding Cake, Cranberry Pudding Cake, Gingerbread Pudding Cake, Lemon Sponge Pudding (my favorite of the bunch), and Peach Pudding Cake. With this new recipe that’ll make 6 and this one will also be highlighted in red, meaning it’s a favorite.
Okay, I got distracted there. Back to making the sponge cake. I’ve left the recipe below using weight measurements rather than trying to convert them to cups. Especially with baking, it’s so important to weigh rather than measure by cups because it’s all about chemistry. You mix up sugar and butter until it’s light and fluffy, then add eggs and the flour. Meanwhile you stir 3 rounded tablespoons of cocoa into 8 tablespoons of warm water. It makes a thick slurry. That gets added to the cake batter along with some sliced almonds and about 4 ounces of unsweetened chocolate (that you chop up finely on a chopping board). See how easy that was? That’s poured into a 9-inch round cake pan (that’s what I finally decided to use – and mine is a little higher sided than the traditional 8-inch round cake pans). If you don’t have a 9-inch round cake pan I think a round or rectangular ceramic dish would be just fine – just grease it first. Don’t use a 9×13 size – that would be too big, for sure. Something smaller would work. If you use the larger size, do adjust down the baking time, though!
Here are the photos of the cake. Top photo is the cake just out of the oven. The bottom photo shows the sauce just after I spread it all over the cake. The cake was still hot. Next time I make this I’m going to sprinkle more sliced almonds on top of the sauce. That will look pretty!
As for the baking . . . Jamie’s recipe said 18-20 minutes. Well, maybe he used a larger pan and 18-20 minutes was sufficient to bake the cake. With the 9-inch pan it took me about 32 minutes. But do watch the cake carefully. At 18 minutes the middle of the cake was still liquid. At 22 minutes it was slightly liquid. That’s when I added another 10 minutes and it was perfect.
The cake is an infinitely soft – sponge – cake. All that whipping up of the butter and sugar (until the mixture was a very light color) helps makes this a light texture. The additional baking powder helped too.
So, while the cake was baking I made the “sauce.” I didn’t have enough unsweetened chocolate to make this, so I substituted some semisweet instead and eliminated the powdered sugar that was in Jamie’s original recipe. So it was just the chocolate, a cube of butter and 4 T. of milk. When the cake came out of the oven I poured this “sauce” all over the top of the cake and spread it out to cover. It just barely covers the cake. Then I let it cool, and about an hour later I scooped out a serving, poured a little bit of heavy cream on top. The “sauce” is kind of like a frosting in a way, except that it is soft. It didn’t pool or puddle when I served it, so it isn’t exactly a pudding cake. But whatever it is, it’s great. I was in chocolate heaven. You will be too, I promise!
What I liked: absolutely every single solitary thing about it. If you’re a chocolate nut, you’ll love this recipe. Easy to make, too.
What I didn’t like: well, nothing. What could be better than an ooey-gooey chocolate cake?
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Sticky Chocolate Sponge Pudding
Recipe: Adapted some from a Jamie Oliver recipe
Serving Size: 8
NOTES: The original recipe called for 7 ounces of self-raising (rising) flour. If using, reduce baking powder to 1 rounded teaspoon and eliminate the salt altogether. Original recipe also said bake the sponge for 18-20 minutes, but I had to add another 12 minutes or so, based on using a 9-inch round cake pan. If you don’t have that size pan, use a slightly larger ceramic dish (greased). Don’t use a 9×13 as that would be way too big. But reduce the baking time, then and check every few minutes from 18 minutes on to see if the cake is set in the middle.
CAKE:
7 ounces sugar
7 ounces butter
7 ounces flour — sifted
2 1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
3 tablespoons cocoa powder — rounded
8 tablespoons warm water
1/3 cup sliced almonds
4 ounces unsweetened chocolate — chopped
CHOCOLATE SAUCE:
4 ounces semisweet chocolate
4 ounces butter
4 tablespoons milk
1. Preheat oven to 350°F (180°C). Beat the sugar and butter until pale and fluffy, about 5 minutes. Sieve the flour and baking powder into the butter mixture. Add the eggs and mix it all together. Then mix the cocoa powder with 8 tablespoons of warm water, until smooth.
2. Fold the chocolate paste, almonds, and chocolate pieces into the cake mixture. Pour the mixture into a greased 9-inch round cake tin, spreading it out evenly. Bake for about 25-32 minutes or until a toothpick inserted in the middle comes out barely clean. Do not over bake. If using a larger sized pan, reduce baking time appropriately.
3. Meanwhile, melt the chocolate sauce ingredients in a bowl over some lightly simmering water. Stir until blended well. When the pudding is cooked, remove from the oven and pour the chocolate sauce on top while still cake is hot. Cool for an hour. Serve warm or cold with cream, sweetened whipped cream or vanilla ice cream.
Per Serving (yikes – but you might be able to get more than 8 servings, so it would cut it down some): 681 Calories; 49g Fat (61.7% calories from fat); 9g Protein; 60g Carbohydrate; 4g Dietary Fiber; 166mg Cholesterol; 643mg Sodium.

Toffeeapple
said on January 19th, 2012:
Good grief, no directions for pan size is very bad. It used to be that people would cook Victoria Sponge Cake (and other similar cakes) in two 7 inch pans, I think because of the rationing of ingredients during and after the last war. I have several of Jamie’s books and, when I can, I shall investigate to see if I have the recipe and if it gives a size of pan. I’ll report back at some point.
Gloria
said on January 19th, 2012:
Carolyn, this looks fantastic. I’m a chocolate girl and will definitely be making this. Thanks for doing all the research. 🙂
You’re welcome. This one’s a winner, too. . . .carolyn t
Mhairi
said on November 18th, 2014:
I have make this cake a lot and increased the time.. its a really good cake.. but I think Jamie’s version would have been a bigger pan because its suppose to be a sponge cake and they are typically thin.. anyway I love this cake
Mhairi
said on November 18th, 2014:
http://www.foodnetwork.com/recipes/jamie-oliver/sticky-chocolate-sponge-pudding-recipe.html
I also found it here but it says no salt so I would rather have salt..