Making Charcoal Pudding Cake in a Caja China: A Unique and Delicious Dessert

When it comes to cooking with a Caja China, most people immediately think of roasting meats, particularly whole pigs, but this versatile Cuban roasting box can do much more. In fact, it can be used to bake a variety of dishes, including desserts! One such dessert that stands out is the Charcoal Pudding Cake, an innovative treat that combines rich, creamy pudding with the smoky essence of charcoal roasting. This dessert offers a new twist on traditional puddings and cakes, making it the perfect dish for any occasion, especially when prepared in the Caja China.

In this guide, we’ll walk you through how to make a Charcoal Pudding Cake using your Caja China. The cake’s combination of textures—smooth and creamy with a slightly crisp top—paired with the gentle smoky flavor, makes for a memorable dessert. Whether you’re hosting a dinner party, celebrating a special occasion, or just looking for a creative dessert to impress your friends and family, this recipe is sure to become a favorite.

What is a Caja China?

Before we dive into the recipe, let’s first explore what a Caja China is and why it’s so great for making desserts. A Caja China, also known as a Chinese Box, is a traditional Cuban roasting box used for cooking large cuts of meat, especially whole pigs, by placing hot coals on top of the box. The heat then circulates within the box, roasting the food from the top down, creating a uniform cooking environment that ensures tender, flavorful results.

While it’s primarily used for slow roasting meat, the Caja China can also be used to bake cakes, bread, and desserts, as it creates a very even and controlled heat. The indirect heat from the coals results in a unique, slightly smoky flavor that can’t be replicated in an oven. When used for dessert, the Caja China gives a wonderful, smoky edge to traditional cakes and puddings that adds an extra layer of flavor, creating a truly one-of-a-kind dish.

The Origin of Charcoal Pudding Cake

The Charcoal Pudding Cake, while not a traditional dessert in Cuba, draws inspiration from many classic desserts like puddings, custards, and chocolate cakes. The “charcoal” in the name refers to the subtle smokiness that comes from cooking in the Caja China with charcoal. This cake combines the richness of a traditional pudding with the fluffiness and sweetness of a cake, creating a perfect balance of textures.

The pudding portion of the dessert is creamy and smooth, similar to a custard, while the cake part becomes light and airy, creating an exciting contrast. Cooking this dessert in the Caja China brings out the complexity of flavors, giving the pudding cake a smoky, caramelized flavor and a beautiful golden-brown color that is hard to achieve in a conventional oven.

Ingredients for Charcoal Pudding Cake

To make this delicious dessert, you will need the following ingredients. The recipe yields about 8-10 servings, depending on portion sizes:

For the Pudding:

  • 2 cups of whole milk
  • 1 cup of heavy cream
  • 4 large egg yolks
  • ¾ cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of cornstarch
  • ¼ teaspoon of salt

For the Cake:

  • 1 ½ cups of all-purpose flour
  • 1 cup of granulated sugar
  • ½ cup of unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ¼ teaspoon of salt
  • 1 large egg
  • ½ cup of milk
  • ¼ cup of vegetable oil
  • 1 teaspoon of vanilla extract
  • ½ cup of boiling water
  • ½ cup of brown sugar (for the caramel topping)

For the Charcoal Roasting:

  • 2-3 pounds of charcoal (you can use regular charcoal or flavored wood chips for extra smoke)
  • Wood chips (optional, for additional smoky flavor)
  • Butter or non-stick spray (for greasing the baking dish)

Step-by-Step Instructions for Making Charcoal Pudding Cake

Making a Charcoal Pudding Cake in a Caja China requires a little patience and preparation, but the end result is absolutely worth it. Here’s a step-by-step guide:

Step 1: Prepare the Caja China

  1. Preheat the Caja China: Place 2-3 pounds of charcoal in the Caja China’s charcoal tray. If you want to add a smokier flavor, soak wood chips in water for about 30 minutes and mix them into the charcoal. Light the charcoal and wait until the coals are glowing red and have a light ash coating. This process should take about 15-20 minutes.
  2. Ensure Even Heat Distribution: Once the charcoal is ready, place it in the Caja China and close the lid. Allow the box to heat up for about 10-15 minutes to ensure the proper cooking temperature (around 350°F to 375°F).

Step 2: Prepare the Pudding Layer

While the Caja China is preheating, you can prepare the creamy pudding layer for the cake:

  1. Heat the milk and cream: In a medium saucepan, combine whole milk and heavy cream. Heat the mixture over medium heat, stirring occasionally until it is warm but not boiling. Once it’s warm, remove it from the heat and set it aside.
  2. Mix the egg yolks and sugar: In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth and well-combined. Add a pinch of salt to balance out the sweetness.
  3. Temper the eggs: Gradually add a small amount of the warm milk and cream mixture into the egg mixture while whisking constantly. This step, known as tempering, prevents the eggs from curdling. Once the egg mixture is warm, slowly pour it back into the saucepan with the remaining milk and cream mixture.
  4. Cook the pudding: Return the saucepan to the stove over medium heat. Stir constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Once thickened, remove from heat and stir in vanilla extract. Set aside to cool slightly while you prepare the cake batter.

Step 3: Prepare the Cake Batter

  1. Mix the dry ingredients: In a large bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  2. Add the wet ingredients: In a separate bowl, whisk together egg, milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
  3. Incorporate boiling water: Slowly add boiling water to the cake batter, mixing until the batter is smooth. The batter will be thin, which is perfectly fine. This thin batter allows the cake to form a layer above the pudding layer during baking.

Step 4: Assemble the Pudding Cake

  1. Grease the baking dish: Grease an 8-inch square baking dish or any other oven-safe dish with butter or non-stick spray to prevent sticking.
  2. Layer the pudding and cake: Pour the prepared pudding layer into the greased dish first. Then, gently pour the cake batter over the pudding layer. Do not mix; the batter will float on top of the pudding layer.
  3. Add the caramel topping: Sprinkle the brown sugar evenly over the top of the cake batter. This sugar will melt during baking and create a beautiful caramelized topping.

Step 5: Bake in the Caja China

  1. Place the dish in the Caja China: Open the lid of the Caja China and carefully place the prepared dish inside. Close the lid and cook for about 40-45 minutes. Check for doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is done.
  2. Monitor the cooking process: During the last few minutes of cooking, keep an eye on the cake to ensure it doesn’t burn. If the top is getting too dark, you can reduce the amount of charcoal or move the dish slightly.

Step 6: Cool and Serve

Once your Charcoal Pudding Cake is finished baking, remove the dish from the Caja China and let it cool for about 10-15 minutes before serving. The cake will have formed a slightly crisp top with a rich, creamy pudding beneath.

Serve the pudding cake warm, topped with a scoop of vanilla ice cream or fresh berries for added flavor and texture. The result is a delicious, smoky, and indulgent dessert that will leave everyone asking for seconds.

Tips for Making the Best Charcoal Pudding Cake

  • Use high-quality cocoa powder for the best chocolate flavor.
  • Monitor the heat in the Caja China to avoid burning the dessert.
  • Experiment with flavors: You can add a splash of rum, coffee, or cinnamon to the pudding mix for an extra flavor boost.
  • Serve with fresh whipped cream or a drizzle of caramel sauce for an indulgent touch.

Conclusion

The Charcoal Pudding Cake is an exceptional dessert that combines the decadence of traditional pudding with the unique smoky flavor

imparted by the Caja China. Whether you’re an experienced chef or a beginner, this dessert is easy to prepare and will surely impress your guests. So, next time you fire up your Caja China for a roast, consider using it to bake this delicious dessert, and take your culinary creations to a whole new level!