There is something incredibly comforting about a rich, gooey dessert that effortlessly combines cake and pudding into one irresistible treat. This Chocolate Pudding Cake Recipe is a true gem for anyone who loves chocolate and wants a dessert that feels like a warm hug after a long day. With a simple batter topped by a luscious, self-created chocolate sauce, this cake brings the best of both worlds together—light, fluffy cake on top and a decadently fudgy pudding beneath. It’s easy to make, incredibly satisfying, and guaranteed to become a favorite for cozy nights or special occasions alike.
Ingredients You’ll Need
This Chocolate Pudding Cake Recipe relies on a handful of pantry staples, each playing a crucial role. The combination of dry and wet ingredients ensures the perfect texture, while the cocoa and chocolate chips pack in intense chocolate flavor. Let’s break down what makes this dessert so wonderfully simple yet spectacular.
- 1 cup all-purpose flour: The base of the cake providing structure and softness.
- 3/4 cup granulated sugar: Adds sweetness and helps with browning.
- 2 tablespoons unsweetened cocoa powder: Brings deep chocolate richness to the batter.
- 2 teaspoons baking powder: Essential for that light, fluffy texture in the cake.
- 1/4 teaspoon salt: Enhances all the other flavors perfectly.
- 1/2 cup milk: Adds moisture and tenderness to the cake.
- 1/4 cup unsalted butter, melted: Enriches the batter and contributes to a soft crumb.
- 1 teaspoon vanilla extract: Heightens the chocolate flavor and adds warmth.
- 1/2 cup semi-sweet chocolate chips (optional): For pockets of melty chocolate surprise inside the cake.
- 1/2 cup brown sugar, packed: Used for the topping to create that fudgy pudding sauce.
- 1/4 cup unsweetened cocoa powder (for topping): Intensifies the chocolate sauce under the cake.
- 1 1/4 cups hot water: Poured over the batter to combine with the topping and form the pudding layer.
How to Make Chocolate Pudding Cake Recipe
Step 1: Prepare Your Oven and Baking Dish
Begin by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking dish generously; this ensures the cake doesn’t stick and helps it bake evenly. Having your baking dish ready is key to moving smoothly into the mixing phase.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, 2 tablespoons of cocoa powder, baking powder, and salt. Whisking breaks up clumps and blends these ingredients evenly, which results in a consistent texture in the final cake.
Step 3: Add Wet Ingredients and Create Batter
Now stir in the milk, melted butter, and vanilla extract until everything is smoothly combined. The batter might look a little thick, but that’s perfect for the cakey layer. If you’re using chocolate chips, gently fold them in here to distribute melty chunks throughout the cake.
Step 4: Assemble the Cake and Topping
Spread the batter evenly into your prepared baking dish, smoothing out the top with a spatula. In a separate small bowl, mix the brown sugar and remaining 1/4 cup unsweetened cocoa powder for the topping. Sprinkle this mixture evenly over the batter, which will create the pudding layer underneath as the cake bakes.
Step 5: Pour Hot Water and Bake
Carefully pour the hot water over the entire cake mixture without stirring. This is a crucial step because the water will seep through the cake batter and mix with the topping to form a luscious chocolate pudding beneath. Bake for 35–40 minutes until the surface looks set with tiny cracks, signaling that the gooey pudding is forming underneath.
Step 6: Cooling and Serving
Allow the cake to cool for about 10 minutes before serving; this resting time lets the pudding layer thicken slightly while keeping it wonderfully soft and luscious. Serve warm for the ultimate chocolate indulgence.
How to Serve Chocolate Pudding Cake Recipe
Garnishes
Top your warm Chocolate Pudding Cake Recipe with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of powdered sugar for an extra touch of sweetness and texture contrast. Fresh berries or a mint leaf can add a pop of color and freshness that brightens the rich chocolate flavor.
Side Dishes
This dessert pairs beautifully with fresh fruit or a light, citrusy salad that balances the chocolate’s richness. For a truly luxurious experience, serve alongside a chilled glass of dessert wine or a hot cup of coffee that complements the deep chocolate notes.
Creative Ways to Present
For a delightful twist, serve individual portions in clear glass dishes to showcase the distinct pudding layer beneath the cake. You can also add crushed nuts or shredded coconut on top before baking for a crunchy texture variation that adds a fun surprise to each bite.
Make Ahead and Storage
Storing Leftovers
Store leftover Chocolate Pudding Cake Recipe in an airtight container in the refrigerator. It will keep well for up to three days, maintaining that delightful balance between cake and pudding. The flavors even meld more over time, making leftovers a tasty treat to look forward to.
Freezing
If you want to save some for later, you can freeze the cake by wrapping it tightly in plastic wrap and then foil, or by placing portions in freezer-safe containers. Freeze for up to two months. When ready, thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm slices in the microwave for 20–30 seconds or until heated through. Be careful not to overheat, as the pudding layer is what makes this cake special and should remain moist and gooey rather than drying out.
FAQs
Can I make this Chocolate Pudding Cake Recipe gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend that measures similarly. Ensure your baking powder is gluten-free as well. The texture might vary slightly, but it will still be delicious.
Do I have to use chocolate chips?
Chocolate chips are optional but highly recommended for extra chocolatey pockets within the cake. If you prefer, you can omit them and still enjoy the gooey pudding layer beneath the cake.
Why do I pour hot water over the batter?
Pouring hot water over the batter without stirring creates a unique self-saucing effect. The water mixes with the brown sugar and cocoa powder on top of the batter during baking to form the luscious pudding, while the cake bakes above it.
Can I use a different size baking dish?
An 8×8-inch dish works best to ensure correct baking time and texture. Using a larger dish will thin out the batter and may require less baking time, while a smaller dish can make the cake too thick and undercooked inside.
How do I know when the cake is done?
Look for a set and slightly cracked surface while the pudding underneath remains gooey. Avoid overbaking, as the pudding layer is what makes this cake so special and you want to keep it soft.
Final Thoughts
If you’re craving a dessert that feels both indulgent and homey without any fuss, this Chocolate Pudding Cake Recipe is the answer. Its magical way of combining cake and pudding into one comforting bite will soon have you dreaming about your next slice. I can’t wait for you to try it—you might just find your new favorite chocolate dessert.
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Chocolate Pudding Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Pudding Cake is a luscious, self-saucing dessert that combines a rich chocolate cake with a gooey pudding layer beneath. Easy to prepare in one bowl and baked to perfection, it creates its own chocolate sauce during baking, making it a perfect decadent treat served warm with vanilla ice cream or whipped cream.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Optional Mix-Ins
- 1/2 cup semi-sweet chocolate chips (optional)
Topping Ingredients
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups hot water
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish to prevent sticking and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, 2 tablespoons of unsweetened cocoa powder, baking powder, and salt until well combined to create a uniform dry base.
- Add Wet Ingredients: Stir in the milk, melted unsalted butter, and vanilla extract into the dry ingredients. Mix until a smooth batter forms, ensuring there are no lumps.
- Incorporate Chocolate Chips: Gently fold in the semi-sweet chocolate chips if using. This adds extra bursts of melted chocolate throughout the cake.
- Transfer Batter to Dish: Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula for even cooking.
- Prepare Topping: In a separate small bowl, combine the packed brown sugar and 1/4 cup unsweetened cocoa powder. Sprinkle this mixture evenly over the surface of the batter in the dish.
- Add Hot Water: Slowly pour the hot water over the top of the batter and sugar mixture without stirring, which allows the pudding layer to form beneath as it bakes.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes. The top should appear set and slightly cracked, while a rich, gooey pudding layer forms underneath.
- Cool and Serve: Remove from the oven and let the cake cool for 10 minutes. Serve warm, ideally with vanilla ice cream or whipped cream for added indulgence.
Notes
- This cake naturally creates its own chocolate sauce while baking, offering a moist and decadent experience.
- For best results, avoid overbaking to keep the pudding layer soft and gooey.
- Serve warm with vanilla ice cream or whipped cream to enhance its rich flavor.
