Salty's Chocolate Pudding Cake

Salty's Chocolate Pudding Cake

Thanks to pastry Chef William Leaman-Washburn for this recipe.

Salty's Chocolate Pudding Cake

Serves 16


4 pounds Washington butter, whole unsalted
2 pounds semi-sweet chocolate, finely chopped
1 and 1/2 pound sugar
6 cups dark cocoa powder
1 and 1/2 pounds all-purpose flour
1 tablespoon salt
3 and 1/2 ounces baking powder
12 cups sour cream
16 eggs
2 tablespoons vanilla extract

  1. In a mixer, cream butter and sugar with chocolate and cocoa powder until light and fluffy.
  2. Scrape down sides of bowl to ensure everything is well incorporated.
  3. In a second bowl add sour cream, eggs and vanilla extract.
  4. Then add slowly with mixer on low speed just until incorporated.
  5. In a third bowl sift flour and baking powder together and then add to mix slowly just until incorporated.
  6. Mix on medium speed for one minute.
  7. Scoop into serving dish, place dish in water bath and bake at 315 degrees Fahrenheit for 25 minutes.
  8. Test with a toothpick around outside of cake. When it comes out clean it's done.
  9. The middle should still be soft and gooey.
Join Salty's VIP Insider Email List to receive exclusive benefits including entry in our Free Brunch for a Year drawings held twice annually with winners at all three locations.
Please add to your address book to ensure you receive Salty's emails:

WORLD CLASS SEEFOOD, Steaks, Service & Smiles!®

Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.