Description
A rich and indulgent Chocolate Pudding Cake featuring a moist chocolate cake layer topped with a gooey, fudgy chocolate pudding. This easy-to-make dessert combines a tender cocoa-flavored cake base with a luscious molten chocolate topping that forms during baking, making it perfect for chocolate lovers seeking a cozy treat.
Ingredients
Scale
Cake Batter
- 1 cup all-purpose flour (or gluten-free flour blend)
- 3/4 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (dairy or plant-based)
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
Topping
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups boiling water
Instructions
- Prepare the oven and baking dish: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish to ensure the cake doesn’t stick and bakes evenly.
- Mix dry ingredients for the batter: In a medium bowl, whisk together the flour, 3/4 cup granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined. This forms the base dry mix for the cake.
- Add wet ingredients and combine: Stir in the milk, melted butter (or coconut oil), and vanilla extract into the dry ingredients. Mix until the batter is smooth with no lumps, then spread it evenly into the prepared baking dish.
- Prepare the topping: In a separate small bowl, combine the 1/2 cup granulated sugar, brown sugar, and cocoa powder. Sprinkle this mixture evenly over the cake batter in the baking dish.
- Add boiling water and bake: Carefully pour the boiling water over the entire surface; do not stir. The water sinks through the batter and sugars during baking, creating a moist pudding layer beneath the cake. Place the dish in the preheated oven and bake for approximately 50 minutes, or until the cake layer is set and the top is cakey but a little wobbly in the center.
- Cool and serve: Let the cake cool slightly before serving to allow the pudding layer to thicken. Serve warm for the best chocolatey gooey experience, optionally topped with whipped cream or ice cream.
Notes
- You can substitute dairy milk with any plant-based milk to make this vegan-friendly.
- Using gluten-free flour blend makes this recipe gluten free.
- Ensure the water is boiling when poured on top to create the pudding effect.
- Serve warm for gooey texture; cold leftovers will be more cake-like.
- For extra richness, add a pinch of instant espresso powder to the batter.
