Steamed Chocolate Pudding Cake | Curtis Stone

Preheat oven to 350°F. Spray the inside of a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving an overhang on 2 opposite sides. Spray parchment. 

In a small saucepan, bring 2/3 cup water to a simmer. Add cocoa powder and whisk for about 30 seconds, or until mixture has thickened slightly. Set aside to cool. 

Meanwhile, in a small bowl, whisk flour, baking soda and salt. In a large bowl, whisk sugar, oil, eggs and vanilla to blend. Add flour mixture in 3 additions, alternating with buttermilk between each addition. Whisk in cocoa powder mixture. 

Pour batter into prepared loaf pan and wrap pan tightly with plastic wrap. 

Place pan in a 13 x 9-inch baking dish. Add enough boiling water to dish to come halfway up sides of pan. Tent baking dish tightly with aluminum foil. Carefully transfer dish to oven and bake for about 1 hour and 20 minutes, or until cake springs back when gently pressed and a toothpick inserted into center comes out clean. Remove plastic wrap and transfer loaf pan to a wire rack to cool for 5 minutes. 

Meanwhile, in a small saucepan, bring cream just to a simmer. Remove from heat and add chocolate. Let sit for 3 minutes. Whisk glaze until smooth. 

Lift cake onto a serving platter using the parchment paper overhangs. Remove parchment. Pour about one-fourth of the glaze over warm cake. Slice and serve with ice cream and remaining glaze.