If you love chocolate and crave the perfect balance of rich cake with luscious pudding, this Chocolate Pudding Cake Recipe is about to become your new go-to dessert. Imagine sinking your spoon into a freshly baked, crackly-top chocolate cake that magically transforms into a decadent, gooey pudding underneath – it’s like getting two chocolate treats in one. This recipe brings together simple ingredients and a clever baking method to deliver a comforting, crowd-pleasing dessert that’s easy enough for any home cook but impressive enough to share with friends and family.
Ingredients You’ll Need
Each ingredient in this Chocolate Pudding Cake Recipe plays a crucial role, whether it’s building the fluffy yet tender cake or creating that rich, velvety pudding layer beneath. The list is straightforward, ensuring that the magic happens in your oven rather than your pantry.
- 1 cup (125g) all-purpose flour: Provides structure to the cake while keeping it soft and tender.
- ¾ cup (150g) granulated sugar: Sweetens the cake and helps with a delicate crumb.
- ¼ cup (25g) unsweetened cocoa powder: Adds deep chocolate flavor to the cake batter.
- 2 teaspoons baking powder: Gives the cake a light, airy texture by helping it rise.
- ¼ teaspoon salt: Enhances the chocolate’s richness and balances sweetness.
- ½ cup (120ml) whole milk: Moisturizes the cake and contributes to tenderness.
- ¼ cup (60g) unsalted butter, melted: Adds richness and a lovely mouthfeel.
- 1 teaspoon pure vanilla extract: Boosts overall flavor with a sweet, fragrant note.
- ½ cup (100g) brown sugar (light or dark): Forms the puddling layer’s sweet, caramel-like syrup when baked.
- ¼ cup (25g) unsweetened cocoa powder: Intensifies the chocolate pudding layer beneath.
- 1 ¼ cups (300ml) boiling water: This hot water activates the pudding effect by weaving into the topping.
How to Make Chocolate Pudding Cake Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 175°C (350°F). Lightly grease an 8-inch square or round baking dish—ceramic or glass is best for even heat distribution. This sets the stage for the pudding layer to form perfectly beneath the cake as it bakes.
Step 2: Make the Cake Batter
In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until fully combined. In a separate bowl or large jug, stir together the milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry and gently stir just until smooth—overmixing can toughen the cake. Spread the batter evenly in your prepared dish for an even bake.
Step 3: Prepare the Pudding Topping
Mix the brown sugar and cocoa powder in a clean bowl. Sprinkle this mixture evenly over the cake batter. Resist the temptation to stir it in—this dry layer is essential for creating the pudding effect underneath during baking.
Step 4: Pour the Boiling Water
Carefully and slowly pour the boiling water over the sugar-cocoa topping. Don’t stir. It might look strange at first, but this step is what transforms the bottom into a luscious pudding as the cake bakes on top.
Step 5: Bake to Perfection
Place the dish in the oven and bake for 30 to 35 minutes. The top should crack and firm up like a brownie, and if you peek underneath, a thick, silky pudding will have formed. Test by gently inserting a spoon into the center—you’ll feel the wonderful contrast between cake and pudding.
Step 6: Cool Slightly and Serve
Let the cake rest at room temperature for 5 to 10 minutes after baking. This cooling period lets the pudding set up a little more for the best texture. Serve warm with a scoop of vanilla ice cream or a spoonful of whipped cream to make each bite melt in your mouth.
How to Serve Chocolate Pudding Cake Recipe
Garnishes
Adding a few thoughtful garnishes can elevate your Chocolate Pudding Cake Recipe from comforting to show-stopping. Fresh berries, a dusting of powdered sugar, or a drizzle of caramel or chocolate sauce can add layers of flavor and contrasting textures, making every bite feel extra indulgent.
Side Dishes
This dessert pairs beautifully with simple sides like vanilla ice cream, which complements its warm, rich chocolate notes. Alternatively, a spoonful of whipped cream or a dollop of mascarpone cheese brings a light, creamy contrast that balances the cake’s intense chocolate character perfectly.
Creative Ways to Present
For an impressive presentation, serve the cake in rustic individual ramekins or small baking dishes straight from the oven. Layer with sliced bananas or sprinkle with chopped nuts for added texture. Even a few fresh mint leaves give a refreshing burst of color and aroma, turning this humble dessert into a feast for the senses.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cover the pudding cake tightly with plastic wrap or store in an airtight container. It will stay fresh in the refrigerator for up to 3 days, allowing you to enjoy this delicious treat even after busy days.
Freezing
This Chocolate Pudding Cake Recipe freezes well. Cool completely, then wrap tightly in plastic wrap and aluminum foil to protect against freezer burn. Freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve the pudding’s texture.
Reheating
To reheat, warm individual portions gently in the microwave for 20 to 30 seconds or until heated through. Avoid overheating to keep the cake tender and the pudding silky. You can also reheat in a low oven, covered, for 10 to 15 minutes, if you prefer!
FAQs
Can I use low-fat milk instead of whole milk in this recipe?
Yes, you can substitute low-fat milk, but the cake might be slightly less rich and tender. Whole milk helps add creaminess and moisture that enhance both cake and pudding layers.
What causes the pudding layer to form under the cake?
The secret lies in pouring boiling water over the cocoa and sugar topping. As the cake bakes, the hot water sinks through the batter, dissolving the sugar and cocoa to create the liquid pudding layer underneath the baked cake top.
Can I make this cake gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend designed for baking. The texture might be a bit different, but the pudding layer and chocolate flavor will still shine.
Do I have to use brown sugar for the pudding layer?
Brown sugar adds a depth of flavor and slight molasses note that complements the chocolate beautifully. You could try using coconut sugar or raw sugar, but the flavor and texture might vary slightly.
Is this dessert best served warm or cold?
Warm is definitely best! Serving it warm allows you to enjoy the luscious pudding at its silky peak complemented by a slightly firm cake layer. Cold, it can firm up too much, losing some of the magical texture contrast.
Final Thoughts
I truly hope you give this Chocolate Pudding Cake Recipe a try because it brings such a warm, comforting joy that’s hard to beat. With its irresistible layers and ease of preparation, it’s perfect for both weeknight desserts and special occasions. Once you experience this dessert, it will surely become one of your cherished favorites too!
Print
Chocolate Pudding Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Pudding Cake is a delightful dessert featuring a rich, moist chocolate cake layer on top with a luscious, gooey chocolate pudding beneath. Baked together in one dish, the cake and pudding form naturally during baking thanks to a simple layering technique, creating a decadent treat perfect for any chocolate lover.
Ingredients
FOR THE CAKE
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ¼ cup (25g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (120ml) whole milk
- ¼ cup (60g) unsalted butter, melted
- 1 teaspoon pure vanilla extract
FOR THE PUDDING LAYER
- ½ cup (100g) brown sugar (light or dark)
- ¼ cup (25g) unsweetened cocoa powder
- 1 ¼ cups (300ml) boiling water
Instructions
- Preheat and Prep: Preheat your oven to 175°C (350°F). Lightly grease an 8-inch square or round baking dish with butter or cooking spray. A ceramic or glass dish is recommended for even heat distribution and optimal pudding formation.
- Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until evenly combined. In a separate bowl or large measuring jug, stir together the whole milk, melted unsalted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir just until the batter is smooth, being careful not to overmix. Spread the batter evenly in the prepared baking dish.
- Make the Pudding Topping: In a clean bowl, combine the brown sugar and unsweetened cocoa powder. Sprinkle this mixture evenly over the top of the cake batter without stirring it in or mixing it.
- Pour the Boiling Water: Slowly and carefully pour the boiling water over the pudding topping layer. Do not stir. Although the mixture looks unusual, this step is essential for the pudding layer to naturally form beneath the cake during baking.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. The top of the cake should appear cracked and set like a brownie, while the bottom layer will develop into a thick, rich chocolate pudding. You can check by gently inserting a spoon into the center to see the sauce below.
- Cool Slightly and Serve: Let the cake sit at room temperature for 5 to 10 minutes after baking to allow the pudding layer to settle and thicken. Serve the cake warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- Use a ceramic or glass baking dish for best pudding formation and even heat distribution.
- Do not stir the boiling water into the batter or pudding topping; pouring it carefully on top creates the pudding layer.
- Letting the cake rest after baking helps the pudding layer thicken and enhances the texture.
- This cake is best served warm but leftovers can be refrigerated and gently reheated.
- For a richer flavor, use dark cocoa powder in both the cake and pudding layers.
