I have a really great feeling about this week.
It’s a fresh start, in a way. I’ve bid farewell to the restaurant and am beginning a new job that more closely aligns with my education and training. It’s a job I believe in, that I’m excited about, and it’s going to be a wonderful fit with my schedule.
For a while now, I’ve had this feeling deep within me that was signaling a need for change. Positive change. I need and want to start taking better care of myself, and this new job is one very right step in that direction.
To keep me organized with my new schedule, I bought a new agenda (again). It’s huge and full of lines for writing anything and everything. Unlike some other contenders I was flipping through at the store, this one doesn’t block off half a page for a meaningless stock photo. Why do agenda designers do that, anyways? Don’t they know people who use big giant agendas need to write down their every step? 
When I think about my new agenda and my new job, I breathe a giant sigh of relief. My brain feels like it’s navigating away from the cloud full of scribbles and lines and dots and disarray, and towards a beautifully organized shelf with colour coded boxes, neatly fitting into their homes like a freshly opened box of sugar cubes.
If you’re a perfectionist, those last two sentences will make total sense to you. If not, I probably sound strange, but I’m totally okay with that.
I think I’m finally getting the hang of this whole “being an adult” thing. I’ll still leave dirty dishes in the sink a little longer than I should, but in the grand scheme of things, I think it’s much more important to take care of myself, mentally and physically, than it is to get the dishes done on time every night. Wouldn’t you agree?
The Recipe:
If you’ve never had a pudding cake, you’re in for a treat. It is exactly as it sounds–a hybrid between cake + pudding, with each bite flipping back and forth between the two and blurring the lines of the cake/pudding binary. It’s undercooked on purpose, so you can enjoy the best of both worlds: the soft, moist cloud that is a chocolate cake, and the warm, rich velvet that is chocolate pudding.
The addition of coconut adds some depth to the flavours, but the coconut flavour is quite subtle, as the strongest taste to each bite is rich chocolate. Definitely serve this over some cool vanilla ice cream for the ultimate dessert. 
Tools used in this recipe (affiliate link):
Breville Ikon Cordless 1.7 Litre Kettle: I actually have the version of this kettle that has a cord, but it’s not sold anymore. This one is way cooler! As someone who doesn’t have much kitchen space, I’m constantly annoyed by all the cords. It’s also relatively quiet.
- ¾ cup sugar
- 1 cup flour
- ½ cup cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup dried shredded coconut
- ½ cup milk
- ⅓ cup butter, melted
- 2 tsp vanilla
- ½ cup sugar
- ½ cup packed brown sugar
- ¼ cup cocoa
- 1¼ cup hot water
- Preheat the oven to 350 F. In a mixing bowl, whisk together the sugar, flour, cocoa, baking powder, salt, and coconut. Add the milk, melted butter, and vanilla, and stir to combine. Pour into an ungreased 9-inch square baking pan and smooth over the top with a spatula.
- In a small mixing bowl, stir together the dry topping ingredients (sugar, brown sugar, and cocoa). Turn on a kettle or heat the water in a small saucepan to just before boiling. Sprinkle the dry topping ingredients over the batter in the pan, and pour the hot water on top of the topping. Do not stir!
- Place the cake in the oven and bake for 30 minutes, or until the top has almost set. Remove from the oven and let stand for 15 minutes before serving. Serve with vanilla ice cream or whipped cream.
Recipe adapted from the food network
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