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–+ servings

Chocolate Pudding Cake Recipe

Megan
Chocolate pudding cake is an easy to make dessert with two deliciously decadent layers - a moist and fluffy chocolate cake topping a warm, rich and gooey pudding sauce. Make this homemade pudding cake for a simple, indulgent and foolproof dessert everyone will love.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Course Celebrations, Dessert, Holiday
Cuisine American
Servings 6 servings

Equipment

  • 1 8 inch (20 cm) or 9 inch (23 cm) baking dish
  • 1 fine mesh sifter optional
  • 3 mixing bowls
  • 1 whisk

Ingredients
  

Chocolate Cake Layer

  • 1 cup (120 g) all purpose flour
  • ¼ cup (20 g) cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (120 ml) milk, room temperature
  • ¼ cup (60 ml) melted butter
  • 2 teaspoons (10 ml) vanilla extract

Chocolate Pudding Layer

  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) light brown sugar
  • ¼ cup (20 g) cocoa powder
  • 1¼ cups (300 ml) boiling water

Instructions
 

  • Preheat the oven to 350 F (177 C). Lightly grease the bottom and sides of a 9 inch (23 cm) or 8 inch (20 cm) baking dish.
  • Sift the flour, cocoa powder, baking powder and salt into a mixing bowl. Whisk the dry ingredients well to fully combine. In another mixing bowl whisk the melted butter, milk and vanilla extract together until well combined. Pour the wet ingredients into the dry. Mix well to create a cake batter. 
    Evenly spread the batter into the bottom of the prepared baking dish. Set aside for now. 
    1 cup (120 g) all purpose flour, ¼ cup (20 g) cocoa powder, 2 teaspoons baking powder, ½ teaspoon salt, ¾ cup (150 g) granulated sugar, ½ cup (120 ml) milk, room temperature, ¼ cup (60 ml) melted butter, 2 teaspoons (10 ml) vanilla extract
  • In anther mixing bowl whisk sugar, light brown sugar and cocoa powder to well combined. Evenly spread the sugar mixture on top of the chocolate batter in the prepared pan. 
    ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar , ¼ cup (20 g) cocoa powder
  • Heat water to boiling (212 F, 100 C). Carefully pour the boiling water on top of the cocoa sugar mixture. Be very careful not to mix the sugar with the water. Just gently pour the water on top, but do not mix after pouring the water into the dish.
    1¼ cups (300 ml) boiling water
  • Bake the chocolate pudding cake for about 20 - 30 minutes. The pudding cake is ready when the top is set, with a crack and is starting to pull slightly away from the sides of the dish. 
    Cool the pudding cake on a cooling rack for 15 - 20 minutes. Serve warm with ice cream or freshly whipped cream and enjoy.

Notes

Store: Fully cool this pudding chocolate cake. Transfer the remaining cake to in an airtight container or simply cover the serving dish in plastic warp. Store in the fridge for up to  3 - 4 days. 
Serve: The best way to enjoy this chocolate pudding cake is warm, topped with a dusting of powdered sugar or topped with a scoop of vanilla ice cream or whipped cream. 
Keyword Chocolate Cobbler, Chocolate Pudding Cake, Chocolate Pudding Cake Recipe, Pineapple Pudding Cake, Self Saucing Chocolate Cake
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