Chocolate Pudding Cake Recipe
Chocolate Pudding Cake Recipe:
Table of Contents
Chocolate Pudding Cake Recipe:
This Chocolate Pudding Cake recipe is an easy, decadent dessert that creates its own rich sauce as it bakes. It’s a perfect blend of gooey, fudgy cake with a pudding like layer underneath. With just a handful of pantry staples, you can whip up this chocolatey delight in under an hour. Perfect for any occasion, this dessert is guaranteed to satisfy every chocolate lover’s cravings.
Description:
Chocolate Pudding Cake recipe is a classic dessert that combines two of the best worlds in one dish: a moist chocolate cake and a rich, thick pudding sauce. What makes this dessert truly special is the magic that happens in the oven. While it bakes, the cake rises to the top, leaving behind a luscious chocolate sauce at the bottom. Each bite of the cake offers a delightful contrast between the warm, gooey cake and the velvety smooth pudding beneath.
This recipe is perfect for those who love quick and simple desserts but don’t want to compromise on flavor. It’s an ideal dessert for both casual weeknights and special occasions. Whether you’re hosting a dinner party, preparing for a family gathering, or simply indulging yourself, this Chocolate Pudding Cake recipe will surely be a hit.
The ingredients are pantry friendly, and it requires no special equipment or complicated techniques, making it a great recipe for both novice bakers and seasoned pros. It’s also incredibly versatile you can enjoy it on its own, or top it off with whipped cream, ice cream, or fresh berries to add an extra layer of deliciousness.
Another thing that makes this chocolate pudding cake so amazing is that it’s done in under an hour. With just 15 minutes of prep time and about 30 minutes in the oven, you’ll have a delicious, warm dessert ready in no time. And the best part? The cake creates its own sauce, so no extra steps or pots to wash!
Ingredients:
For the Cake:
- 1 cup all purpose flour
- ¾ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Pudding Layer:
- ½ cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 1 ¼ cups hot water
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease an 8 inch square baking dish or a similar sized pan. - Prepare the Dry Ingredients:
In a medium mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, and salt. Stir well to ensure everything is evenly distributed. - Mix Wet Ingredients:
In a separate bowl, mix together the milk, melted butter, and vanilla extract until smooth. - Combine the Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix the batter should be smooth, but a few lumps are fine. - Spread the Batter:
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula. - Prepare the Pudding Layer:
In a small bowl, combine the brown sugar and cocoa powder. Sprinkle this mixture evenly over the top of the batter. - Add Hot Water:
Slowly pour the hot water over the entire surface of the batter and brown sugar mixture. Do not stir; the water will form the pudding layer as the cake bakes. - Bake the Cake:
Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the cake is set and the top is firm to the touch. The cake will rise to the top, and a rich, thick sauce will form underneath. - Cool Slightly and Serve:
Allow the cake to cool for about 10 minutes before serving. Spoon it out onto plates, making sure to scoop up some of the pudding from the bottom. Serve warm, and if desired, top with whipped cream or vanilla ice cream.
Notes:
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds to enjoy warm again.
- Add-ins: You can add chocolate chips or chopped nuts to the batter for extra texture and flavor.
- Serving Suggestions: This Chocolate Pudding Cake is delightful on its own, but you can elevate it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.
- Gluten-Free Version: Substitute the allpurpose flour with a gluten free flour blend to make this recipe gluten free.
Chocolate Pudding Cake Recipe
Ingredients
- For the Cake:
- 1 cup all purpose flour
- ¾ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- For the Pudding Layer:
- ½ cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 1 ¼ cups hot water
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8 inch square baking dish or a similar sized pan.
- In a medium mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, and salt. Stir well to ensure everything is evenly distributed.
- In a separate bowl, mix together the milk, melted butter, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix the batter should be smooth, but a few lumps are fine.
- Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
- In a small bowl, combine the brown sugar and cocoa powder. Sprinkle this mixture evenly over the top of the batter.
- Slowly pour the hot water over the entire surface of the batter and brown sugar mixture. Do not stir; the water will form the pudding layer as the cake bakes.
- Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the cake is set and the top is firm to the touch. The cake will rise to the top, and a rich, thick sauce will form underneath.
- Allow the cake to cool for about 10 minutes before serving. Spoon it out onto plates, making sure to scoop up some of the pudding from the bottom. Serve warm, and if desired, top with whipped cream or vanilla ice cream.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds to enjoy warm again.
- Add-ins: You can add chocolate chips or chopped nuts to the batter for extra texture and flavor.
- Serving Suggestions: This Chocolate Pudding Cake is delightful on its own, but you can elevate it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.
- Gluten-Free Version: Substitute the allpurpose flour with a gluten free flour blend to make this recipe gluten free.
