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
Scale
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.
