Name: Chocolate Pudding Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 3/4 cup granulated sugar; 2 tablespoons unsweetened cocoa powder; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup whole milk; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1/2 cup semisweet chocolate chips (optional); 3/4 cup brown sugar; 1/4 cup unsweetened cocoa powder; 1 3/4 cups hot water

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If you’re searching for a truly indulgent dessert that magically makes its own rich, fudgy sauce, look no further than this Chocolate Pudding Cake. Imagine spooning into a warm, incredibly moist cake with a hidden river of chocolate pudding beneath the surface — it’s the perfect ending to any meal or the ultimate treat on a cozy night in. Loved by kids and adults alike, this cake brings nostalgia, comfort, and showstopping flavor with surprisingly little effort. Get ready to wow your taste buds and your guests with every chocolaty spoonful.

Chocolate Pudding Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chocolate Pudding Cake lies in its simplicity: a handful of kitchen staples create layers of flavor and texture. Every ingredient has a role, ensuring a perfectly gooey, decadent result that’s effortless to put together.

All-purpose flour: This creates the structure of the cake, while keeping things tender rather than dry or crumbly.
Granulated sugar: Adds sweetness to the cake base and helps with browning.
Unsweetened cocoa powder (for cake): Provides that deep, chocolatey flavor throughout the batter.
Baking powder: Ensures the cake rises to just the right fluffy height.
Salt: Balances the sweetness and amps up the chocolate notes.
Whole milk: Gives the batter richness and moisture for a tender crumb.
Unsalted butter (melted): Adds a velvety texture and that beloved buttery taste.
Vanilla extract: Enhances and rounds out the chocolate flavor.
Semisweet chocolate chips (optional): Studded throughout the cake for extra melty pockets of chocolate.
Brown sugar: Used for the pudding layer, it adds caramel-like complexity and extra moisture.
Unsweetened cocoa powder (for pudding): Makes the sauce ultra-chocolaty and glossy.
Hot water: The magical element that helps create the luscious pudding layer underneath the cake.

How to Make Chocolate Pudding Cake

Step 1: Prep Your Baking Dish and Oven

Get started by preheating your oven to 350°F (175°C) and lightly greasing an 8×8-inch baking dish. This ensures your cake won’t stick and makes for easy serving — plus, your kitchen starts filling with anticipation as the oven warms up.

Step 2: Make the Cake Batter

In a large mixing bowl, whisk the flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt. Stir in the milk, melted butter, and vanilla extract until just combined. If you’re a true chocolate lover, now’s the time to fold in those chocolate chips! This batter will be thick and a little shaggy, but don’t overmix — that’s how you keep the cake tender.

Step 3: Spread the Batter

Pour the batter into your prepared dish and use a spatula to spread it evenly. It might not look like a ton of batter, but magic is about to happen in the oven!

Step 4: Prepare the Pudding Layer

In a medium bowl, stir together the brown sugar and remaining 1/4 cup cocoa powder. Sprinkle this mixture evenly over the top of the batter. This is where the “self-saucing” part comes in — the brown sugar and cocoa will transform into that dreamy, gooey chocolate pudding layer.

Step 5: Add Hot Water (Don’t Stir!)

Carefully pour the hot water over the surface of the cake. It looks strange, but trust the process! Resist the urge to stir; the water soaks through and creates the iconic molten center as the cake bakes.

Step 6: Bake to Perfection

Bake for 35 to 40 minutes, until the top looks set and cake-like, but give the dish a gentle shake — you’ll notice a lovely sauce bubbling underneath. Let it cool for about 10 minutes before you dig in, so the pudding sets just enough while staying irresistibly oozy.

How to Serve Chocolate Pudding Cake

Garnishes

The warm, gooey nature of Chocolate Pudding Cake is practically begging for a cool, creamy topping. A big scoop of vanilla ice cream will melt right into the chocolate sauce, while a dollop of whipped cream adds airy lightness. Try sprinkling with chocolate shavings, a whisper of cocoa powder, or even fresh berries for a touch of tart contrast.

Side Dishes

To turn dessert into a memorable event, pair your cake with a fresh fruit salad, a simple berry compote, or a tall glass of cold milk. If you’re feeling fancy, a drizzle of caramel sauce or a spoonful of tangy crème fraîche alongside the cake is heavenly.

Creative Ways to Present

Serve Chocolate Pudding Cake straight from the baking dish for a rustic, family-style feast, or get playful by spooning individual portions into small bowls, mugs, or glass jars. For dinner parties, you can even dress it up with a quenelle of ice cream, toasted nuts, and a sprig of mint for a restaurant-worthy touch.

Make Ahead and Storage

Storing Leftovers

Had a little self-control? Lucky you! Once it’s cooled, cover the baking dish with foil or plastic wrap and refrigerate. The pudding layer will thicken a bit overnight, but it remains delicious for up to 3 days.

Freezing

You can freeze Chocolate Pudding Cake, although the texture is best when fresh. To freeze, let the cake cool completely, then portion into airtight containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To bring back that molten magic, scoop your portion into a microwave-safe bowl and heat for about 30 seconds until warmed through. If you prefer the oven, cover with foil and warm at 300°F for 10 to 15 minutes. Top with fresh ice cream, and you’re right back in dessert heaven!

FAQs

Can I make Chocolate Pudding Cake ahead of time?

Absolutely! You can assemble the cake up to the point before you pour the hot water, then cover and refrigerate for a few hours. When you’re ready to bake, pour the hot water on top and proceed as directed.

Why does the hot water sit on top of the batter?

Pouring hot water over the batter without stirring might seem odd, but this is key to creating that signature self-saucing layer. As it bakes, the water combines with the sugar and cocoa to form a rich, pudding-like sauce beneath the soft cake.

Can I use gluten-free flour in this recipe?

Yes! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. The results are still tender and delicious, especially when the gooey chocolate pudding layer is the star of the show.

Is it possible to make Chocolate Pudding Cake dairy-free?

You sure can. Swap out the milk for a non-dairy alternative like almond, soy, or oat milk, and use a plant-based butter. Double-check your chocolate chips are dairy-free if you’re using them, and you’ll have a lovely vegan-friendly dessert!

Does this recipe work well as individual servings?

Yes, you can divide the batter and pudding mixture among small ramekins or oven-safe mugs for single-serve Chocolate Pudding Cakes. The baking time will be a bit shorter, so start checking for doneness around the 20-minute mark.

Final Thoughts

If you’ve never tried a self-saucing Chocolate Pudding Cake before, you’re in for a heartwarming, showstopping surprise — and if you have, you know there’s no such thing as too many gooey, chocolaty moments. Don’t wait for a special occasion; grab your whisk and bake up a batch tonight. Your future self (and anyone lucky enough to share a spoonful) will thank you!

Chocolate Pudding Cake Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of this Chocolate Pudding Cake, a rich and fudgy dessert that’s both a cake and a pudding in one. This easy-to-make treat is a chocolate lover’s dream come true!

Ingredients

Scale

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 whole milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips (optional)

Sauce Topping:

3/4 cup brown sugar
1/4 cup unsweetened cocoa powder
1 3/4 cups hot water

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, and salt.
Add Wet Ingredients: Stir in milk, melted butter, and vanilla extract until just combined. Fold in chocolate chips if using.
Spread Batter: Spread batter in the prepared dish.
Prepare Topping: Mix brown sugar and cocoa powder, then sprinkle over the batter.
Add Hot Water: Carefully pour hot water over the top without stirring.
Bake: Bake for 35-40 minutes until set on top with a pudding-like sauce underneath.
Cool and Serve: Let cool for 10 minutes before serving warm with ice cream or whipped cream.