Scoopable Pumpkin Patch Dirt Pudding Cake
This scoopable pumpkin patch dirt pudding cake is such a fun Halloween dessert! My take on the nostalgic childhood treat consists of a moist and fluffy chocolate cake, creamy chocolate pudding, and crushed Oreo cookie topping. Instead of decorating with gummy worms, add candy pumpkins and royal icing vines to create a cute pumpkin patch!
Ingredients
For the chocolate cake:
- 50 g (¼ cup) granulated sugar
- 53 g (¼ cup) brown sugar
- 36 g (3 tablespoon) neutral oil
- 1 egg
- 1 teaspoon vanilla extract
- 45 g (⅓ cup) all-purpose flour
- 21 g (¼ cup) Dutch process cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- 56 g (¼ cup) whole milk
For the chocolate pudding:
- 133 g (⅔ cup) granulated sugar
- 21 g (¼ cup) Dutch process cocoa powder
- 20 g (2.5 tablespoon) cornstarch
- 510 g (2 ¼ cups) whole milk
- 28 g (2 tablespoon) unsalted butter
- 1 teaspoon vanilla extract
For the royal icing:
- 14 g (1 tablespoon) water, plus 1-2 teaspoon as needed
- 28 g (2 tablespoon) meringue powder
- 40 g (⅓ cup) powdered sugar
- Green food gel
For topping:
- 12 oreos
- Candy pumpkins
Instructions
For the chocolate cake:
- Preheat the oven to 350 degrees F.
- Grease a 9" pie dish with butter. Set aside.
- In a medium bowl, whisk together the sugars, oil, egg, and vanilla.
- Add in the flour, cocoa powder, baking powder, and salt. Mix until fully combined.
- Lastly, add the milk, and whisk until fully combined.
- Pour the cake batter into the prepared baking dish.
- Bake the cake for about 25-28 minutes. We want it to be slightly underbaked.
- Allow the cake to cool completely.
For the chocolate pudding:
- In a small saucepan, combine the sugar, cocoa powder, and cornstarch.
- Place the pan over medium heat. Add the milk and whisk until fully combined.
- Swap the whisk for a rubber spatula and mix frequently until it comes to a boil. This can take up to 20 minutes but do not be tempted to turn up the heat.
- Once the mixture is bubbling in the center, continue cooking for one more minute. Remove from heat, then mix in the butter and vanilla extract.
- Allow the pudding to cool for about 10 minutes, but continue mixing every couple of minutes to prevent a skin from forming.
- Pour the cooled chocolate pudding over the cooled cake nearly to the top. You may have a small amount of pudding left, which you can pour into a small bowl to enjoy as a chef's snack!
- Gently press plastic wrap up against the pudding and place in the fridge to chill for at least two hours or overnight.
For the royal icing:
- In a small bowl, add the water and meringue powder. Use an electric hand mixer to beat until stiff peaks form.
- Add the powdered sugar, and mix on low speed until fully combined.
- To bring the icing to your desired piping consistency, mix in an additional 1-2 teaspoon water.
- Lastly, mix in a drop or two of green food gel.
- Transfer the royal icing to a piping bag or plastic bag.
For decorating:
- Place the Oreos in a plastic bag, and use a rolling pin to crush into crumbs. Alternatively, you can use a food processor or blender.
- Sprinkle the crushed Oreo cookies on top of the pudding. Add candy pumpkins and pipe royal icing vines as desired.
Notes
- Underbake the cake slightly. Bake the cake until it's slightly underdone in the center, as it will continue cooking in the pan once it's removed from the oven.
- Be patient with the pudding. The pudding can take up to 20 minutes to come to a boil, but do not be tempted to turn the heat up!
- Press plastic wrap up against the pudding. This will prevent a skin from forming on the pudding!
Nutrition Facts
Serving: 1serving | Calories: 376kcal | Carbohydrates: 60g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 221mg | Potassium: 254mg | Fiber: 3g | Sugar: 45g | Vitamin A: 232IU | Calcium: 130mg | Iron: 3mg
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