If you have a craving for something warm, comforting, and decadently chocolatey, this Chocolate Pudding Cake Recipe is your new best friend in the kitchen. It’s a beautiful combination of a tender chocolate cake on top with a rich, gooey pudding layer underneath that feels like a little hug from dessert itself. The magic happens when hot water is poured over the batter and baked, creating that signature self-saucing effect that makes each bite so irresistibly luscious. Whether you’re serving it for a special occasion or a cozy weeknight treat, this cake will quickly become a beloved classic in your recipe collection.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to create a layered dessert full of texture and flavor. Each component plays an important role in balancing the sweetness, moisture, and chocolate richness that make this cake truly standout.
- 1 cup all-purpose flour: Provides the structure for the cake with just the right lightness.
- 3/4 cup granulated sugar: Adds that essential sweetness to the base cake layer.
- 2 tablespoons unsweetened cocoa powder: Infuses deep chocolate flavor into the batter.
- 2 teaspoons baking powder: Gives the cake a gentle lift for a soft, tender crumb.
- 1/4 teaspoon salt: Enhances and balances the chocolate’s richness.
- 1/2 cup whole milk: Keeps the cake moist and adds subtle creaminess.
- 2 tablespoons unsalted butter (melted): Contributes to a velvety texture and helps bind the ingredients.
- 1 teaspoon vanilla extract: Adds warmth and depth to the chocolate flavor.
- 1/2 cup semi-sweet chocolate chips (optional): For those who love extra bursts of melty chocolate throughout.
- 1/2 cup brown sugar (packed): Creates the luscious pudding layer beneath with caramel notes.
- 1/4 cup unsweetened cocoa powder (for topping): Intensifies the chocolate flavor on the bottom pudding layer.
- 1 1/4 cups hot water: The secret ingredient that transforms the batter into a dreamy pudding beneath the cake.
How to Make Chocolate Pudding Cake Recipe
Step 1: Prepare Your Batter
Start by preheating your oven to 350°F (175°C) and greasing an 8-inch square baking dish lightly. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until well combined. Then, stir in the milk, melted butter, and vanilla extract. Mix until you have a smooth, luscious batter. If you want to take your chocolate experience up a notch, fold in the semi-sweet chocolate chips for pockets of melted goodness.
Step 2: Assemble the Layers
Pour the batter into the prepared dish and spread it out evenly. In a separate smaller bowl, mix the brown sugar with the remaining cocoa powder thoroughly, then sprinkle this mixture evenly over the batter. This dry topping will become the rich pudding layer once baked.
Step 3: Pour the Hot Water
This is the magical step in your Chocolate Pudding Cake Recipe. Carefully pour the hot water over the back of a spoon onto the cake mixture—this helps keep the water from disturbing the top layer and ensures the pudding forms underneath. Resist the temptation to stir; the separation is what creates that perfect pudding effect!
Step 4: Bake to Perfection
Bake your cake in the preheated oven for 35 to 40 minutes. You’ll know it’s done when the top looks set, slightly cracked, and springy to the touch. The bottom will be delightfully gooey and pudding-like, creating a spectacular contrast of textures.
Step 5: Cool and Serve
Allow the cake to cool for 10 to 15 minutes before serving to let the pudding layer thicken just a bit—it’s best enjoyed warm for maximum comfort and gooey deliciousness.
How to Serve Chocolate Pudding Cake Recipe
Garnishes
To elevate your Chocolate Pudding Cake Recipe, try adding a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream on the side. A sprinkle of powdered sugar or some fresh berries can add a lovely contrast to the rich chocolate. For a delightful textural pop, crushed nuts like toasted pecans or almonds work beautifully as a finishing touch.
Side Dishes
This dessert pairs wonderfully with simple sides that complement its richness without overpowering it. Fresh fruit salad or a tangy raspberry coulis helps balance the sweetness and refreshes the palate. For a more indulgent experience, serve it alongside a hot cup of coffee or a rich espresso to highlight the deep chocolate notes.
Creative Ways to Present
Why not serve your Chocolate Pudding Cake Recipe in individual ramekins for a more personalized feel? Layer it with whipped cream and berries for a beautiful trifle effect. You can also dust the top with edible gold flakes or cocoa nibs to impress guests with a stunning presentation that tastes as amazing as it looks.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, cover the cake tightly with plastic wrap or transfer it to an airtight container and refrigerate. It should stay fresh for up to 3 days, though I have to warn you: this cake is so delicious that it might not last that long in your house.
Freezing
This Chocolate Pudding Cake Recipe freezes well. Wrap it securely in foil and place it in a freezer bag or airtight container. When frozen properly, it can be kept for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
For warm, comforting servings after storage, reheat individual slices in the microwave for about 20 to 30 seconds or until warm. Alternatively, warm a larger portion covered in foil in a 325°F oven for 10 to 15 minutes. This brings back that signature gooey texture and makes the cake taste freshly baked.
FAQs
Can I make this cake gluten-free?
Absolutely! To keep the texture as close to the original recipe as possible, use a gluten-free all-purpose flour blend that includes xanthan gum. This swap will still give you that tender cake with a luscious pudding bottom.
What if I don’t have semi-sweet chocolate chips?
No worries! You can omit the chocolate chips or substitute them with chopped chocolate bars or even other types of chocolate like dark or milk chocolate, depending on your preference for sweetness and intensity.
Why do I pour hot water on top?
The hot water causes the brown sugar and cocoa powder topping to melt and seep through the cake batter as it bakes, creating the signature pudding layer underneath. It’s essential not to stir after adding it so the two layers remain distinct and magical.
Can I prepare this recipe without baking powder?
Baking powder is crucial for this recipe as it helps the cake rise and become fluffy. Without it, your cake would be dense and might not develop the proper layer separation that makes the pudding cake so delightful.
Is this recipe suitable for vegetarians?
Yes! This Chocolate Pudding Cake Recipe uses no animal-derived gelatin or other non-vegetarian ingredients, making it perfect for a vegetarian diet. It’s a treat everyone can enjoy.
Final Thoughts
There’s something truly special about the contrast between a light chocolate cake and a rich pudding layer, and this Chocolate Pudding Cake Recipe masterfully brings that to your table with minimal fuss and maximum satisfaction. I can’t recommend it enough for any occasion that calls for a sweet, comforting hug in dessert form. Give it a try and watch how quickly it disappears—your new favorite chocolate treat is waiting!
Print
Chocolate Pudding Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Pudding Cake is a delightful self-saucing dessert featuring a rich, moist chocolate cake with a luscious pudding layer beneath. Perfectly balanced with a chocolaty crust and gooey center, this easy recipe delivers a warm, comforting treat that’s ideal for any chocolate lover.
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
- 1/2 cup brown sugar (packed)
- 1/4 cup unsweetened cocoa powder (for topping)
Wet Ingredients
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/4 cups hot water
Optional
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking dish to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
- Add Wet Ingredients: Stir in the milk, melted butter, and vanilla extract into the dry mixture until you achieve a smooth batter.
- Add Chocolate Chips: Fold in the optional semi-sweet chocolate chips evenly into the batter for extra chocolatey pockets, then spread the batter evenly into the prepared baking dish.
- Prepare the Topping: In a small bowl, combine the brown sugar and remaining cocoa powder, then sprinkle this mixture evenly over the batter in the dish.
- Add Hot Water: Carefully pour the hot water over the top of the batter and sugar mixture. Do not stir; this helps create the pudding layer beneath.
- Bake: Bake in the preheated oven for 35–40 minutes until the top is set and slightly cracked while the bottom remains gooey and pudding-like.
- Cool and Serve: Allow the cake to cool for 10–15 minutes before serving warm to enjoy the perfect texture contrast and rich flavors.
Notes
- For an extra rich flavor, add a teaspoon of espresso powder to the dry mix.
- Serve warm with vanilla ice cream for an indulgent experience.
- Do not stir after pouring the hot water to ensure the pudding layer forms properly.
