Okay, you guys, I have to share. What’s your go-to chocolatey treat? Is it a cross between chocolate and gooey cake? What is chocolate pudding? If you like chocolate lava cake but want something a little less fussy, this is your recipe.
What is chocolate pudding cake?
What is Chocolate Pudding Cake? Is it a self-saucing marvel? If you pour hot water over the batter before baking, and somehow, it separates into a fluffy cake. You pour it over all the flour. Layer on top and a fudgy pudding layer underneath. What’s the best of two desserts in one? Chocolate Cake texture with the spoonable, rich goodness of pudding all in the same bite. I know it sounds complicated, but trust me, it’s ridiculously easy, and that’s why it has become such a huge success. What is my favorite in my house?
Why you’ll love this recipe?
Where do I begin? The flavor is intense – deeply chocolatey, rich, and satisfying. The cake part is light and airy, while the pudding layer is pure chocolate bliss. What’s the best part about this recipe? It is so easy to make! Is it possible to whip up this in an hour? It uses pantry staples, so no fancy ingredients are required. What is a lifesaver if you have an unexpected chocolate craving or need to serve ice cream for guests? What I love most about this is the texture. It’s just so comforting! Plus, it is budget-friendly. We’re talking simple ingredients that won’t break the bank. And finally, its versatile. I’ve served this warm with ice cream, chilled with whipping cream or even straight from the fridge. Is it delicious every single time? If you like my Chocolate Brownie Recipe you will love this cake!
How do I make chocolate pudding cake?
Quick Overview
How do I make a Chocolate Pudding Cake? What is the magic of a Chocolate Cake? I’ll sprinkle a mixture of sugar and cocoa powder over the batter, and then pour hot water over it. Don’t stir, just pop it in the oven and let the heat do its thing. As it bakes, the hot water creates that amazing self-saucing pudding layer beneath the cake. What’s the best way to impress your friends and family with a show-stopping dessert? What’s the hardest part about digging in?
Ingredients
For the Main Batter: Why is it so powerful
* 1 1/2 cups all-purpose flour: Make sure it’s fresh! Old flour can make your cake taste a little off.
* 3/4 cup granulated sugar: You can use caster sugar too, it’ll make the cake even more tender.
* 1/4 cup unsweetened cocoa powder: I prefer Dutch-processed for a richer, darker chocolate flavor.
* 1 1/2 teaspoons baking powder: This is what gives the cake its lift, so don’t skip it!
* 3/4 teaspoon salt: Balances out the sweetness and enhances the chocolate flavor.
* 3/4 cup milk: Any kind will work, but I find whole milk gives the best texture. I’ve used almond milk in a pinch and it was great!
* 1/3 cup vegetable oil: Adds moisture and richness. Canola oil works too.
* 1 teaspoon vanilla extract: Pure vanilla is always best, but imitation works too in a pinch.
What is the Pudding Layer?
* 3/4 cup packed light Brown Sugar: Adds a caramel-y sweetness to the pudding layer.
* 1/4 cup unsweetened cocoa powder: Again, Dutch-processed is my go-to.
* 1 1/2 cups hot water: What creates the self-saucing effect, so make sure it’s hot!
What are the steps of
Step 1: Preheat & Prep Pan
First, preheat your oven to 350°F (175°C). How do I make sure my cake bakes evenly? While the oven is heating up, grease and flour an 8×8 inch Baking Pan. I always line the bottom with parchment paper, too – it makes it so much easier to remove the cake. What are some of the best steps to take in life that I don’t want to skip?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder and salt. Set aside. Make sure everything is well combined. What are the best ways to distribute baking powder in a cake? I always whisk for 30 seconds to make sure there are no lumps.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, oil, and vanilla extract. Set aside. Make sure the milk isn’t too cold. Room temperature is best. If it’s too cold, it can seize up the oil and make the batter a little lumpy.
Step 4: Combine
How do you mix wet and dry ingredients? How do I not overmix! If you overmix the flour, it will make the cake tough. A few lumps are okay – it’s better to under-mix than over- mix. I usually stop stirring when I don’t see any streaks of flour.
Step 5: Prepare Pudding Mixture
In a small bowl, combine the Brown Sugar and cocoa powder for the pudding layer. What makes fudgy sauce? Make sure to break up any lumps in the brown sugar so it distributes evenly.
Step 6: Layer & Pour Hot Water
Pour the batter into the prepared pan. What’s the magic part? If the batter is too thick, pour the hot water over it. Do NOT stir! Just let it sit on top of the cake. How do you make a pudding layer?
Step 7: Bake
Is the cake set after 30 minutes? A toothpick inserted into the cake should come out clean. Is it necessary to cook a chicken in an oven for 15 minutes? I usually start checking it around 30 minutes.
Step 8: Cool & Serve
Let the cake cool in the pan for at least 15 minutes before serving. This allows the pudding layer to thicken slightly. Serve warm, with a scoop of vanilla Ice Cream or whipped cream.
What should I serve it with?
Is Chocolate Pudding Cake a good dessert? Experience even further.
For Breakfast:I know it sounds crazy, but a small slice with coffee is surprisingly delicious. The bitterness of coffee cuts through the richness and flavor of the cake perfectly.
For Brunch:Serve warm with freshly whipped cream and a sprinkle of cocoa powder for an elegant finish. What are some of the best brunch cocktails to serve with a mimosa?
As Dessert:Where it shines is in the music industry. Serve warm with vanilla Ice Cream or a drizzle of chocolate sauce. What is the perfect ending to a meal?
For Cozy Snacks:Sometimes you just need a comforting snack. What’s a comfort food? My kids love this, and it’s a great way to end tuesday.
Growing up, my grandma always served this with a scoop of vanilla Ice Cream and sprinkle of cinnamon. It’s a tradition I’ve carried on, and it always brings back such happy memories.
How do I make a perfect chocolate cake?
I’ve made a cake, and I have learned some tricks along the way. So, what are you doing? How do I make it perfect?
Cocoa Powder:Why use Dutch-processed cocoa powder for a darker chocolate flavor?
Mixing Advice: Don’t overmix the batter! Overmixing will develop the gluten and make the cake tough. Mix until just combined.
What is the water temperature Make sure the hot water is really hot. It needs to be hot enough to create that self-saucing effect.
Even Baking: If your oven tends to bake unevenly, rotate the pan halfway through baking. This will ensure that the cake bakes evenly.
Cooling Time: Let the cake cool for at least 15 minutes before serving. This allows the pudding layer to thicken slightly.
Ingredient Swaps: I’ve made this with almond milk before, and it turned out great! You can also use coconut oil instead of vegetable oil.
One time, I accidentally used cold water instead of hot water, and the pudding layer didn’t form properly. The cake was still delicious, but it wasn’t quite the same. So, definitely don’t make that mistake!
Storing and Reheating Tips
This Chocolate Pudding Cake is best served warm, but it also stores well if you have leftovers.
Room Temperature: You can store it at room temperature for up to 2 days, covered tightly. However, the pudding layer will be a bit softer.
Refrigerator Storage: For longer storage, keep it in the refrigerator for up to 5 days. Make sure it’s in an airtight container to prevent it from drying out.
Freezer Instructions: You can also freeze this cake! Wrap it tightly in plastic wrap and then in foil, and it will keep in the freezer for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Reheating: To reheat, you can microwave individual slices for 30-60 seconds, or warm it in a preheated oven at 350°F (175°C) for 10-15 minutes. The microwave is quicker, but the oven will give you a better texture.
I usually like to add a scoop of ice cream while it’s still warm.
Frequently Asked Questions
Final Thoughts
So, there you have it! My family’s favorite Chocolate Pudding Cake. It’s rich, it’s chocolatey, and it’s surprisingly easy to make. It’s the perfect dessert for any occasion, from a cozy night in to a special celebration. If you’re looking for something quick, easy, and incredibly satisfying, this is it! I think you’ll absolutely love it. And if you’re a chocolate fanatic like me, you might also enjoy my chocolate fudge recipe, it has a similar comforting quality to it. Happy baking! I can’t wait to hear how yours turns out. Please leave a comment and let me know! Also, feel free to share any variations you try – I’m always looking for new ideas. And if you love this recipe, please give it a rating!
Chocolate Pudding Cake
Ingredients
Main Ingredients
- 1 cup unsweetened cocoa powder
- 1.5 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup milk
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together cocoa powder, sugar, baking powder, baking soda, and salt.
- Add milk, oil, eggs, and vanilla; beat until well combined.
- Gradually add the boiling water to the batter, mixing until smooth.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool completely before serving.
