If you have a sweet tooth that loves both cake and pudding, you are going to adore this Chocolate Pudding Cake Recipe. It’s that magical dessert where a rich, fluffy chocolate cake magically develops a gorgeous, gooey chocolate sauce underneath as it bakes. You get the best of both worlds—a tender cakey top crowned by a warm, silky pudding layer below that’s pure indulgence with every spoonful. Whether you’re serving it up for family, friends, or a cozy night in, this recipe delivers a comforting, chocolatey hug in every bite.
Ingredients You’ll Need
This Chocolate Pudding Cake Recipe uses a handful of simple ingredients that come together beautifully to create contrasting textures and deep flavors. Each element is key—from the flour giving structure, to the cocoa powder bringing that intense chocolatey color and taste, and the boiling water which transforms the top batter into a luscious pudding beneath.
- 150 g plain flour: The foundation of the cake, providing the soft crumb everyone loves.
- 200 g granulated sugar: Adds sweetness and helps create a tender texture.
- 50 g unsweetened cocoa powder, divided: Half gives the cake a rich chocolate taste, while the rest helps form the pudding sauce below.
- 2 tsp baking powder: Ensures the cake rises up beautifully, light and fluffy.
- 1/4 tsp salt: Balances flavor, enhancing the sweetness and chocolate notes.
- 120 ml milk: Moistens the batter for softness and richness.
- 60 g unsalted butter, melted: Adds a creamy richness that makes the cake melt in your mouth.
- 1 1/2 tsp vanilla extract: Provides a warm, aromatic depth to the chocolate.
- 100 g light brown sugar: Sprinkled on top, it caramelizes with cocoa to create the pudding sauce magic.
- 250 ml boiling water: Poured over the top to activate the self-saucing transformation beneath the cake.
How to Make Chocolate Pudding Cake Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 180°C (160°C fan). Lightly grease a 9-inch square baking dish to make sure your pudding cake releases easily and bakes evenly. This step sets the stage for all the magic that follows.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the plain flour, granulated sugar, half of the unsweetened cocoa powder, baking powder, and salt. Combining these dry ingredients evenly ensures that every bite has consistent flavor and texture.
Step 3: Add Wet Ingredients to Form the Batter
Pour the milk, melted unsalted butter, and vanilla extract into your dry mix. Stir everything together until you have a thick, glossy batter. This thick consistency is what allows the cake to bake up on top while remaining gooey beneath.
Step 4: Assemble the Cake Base
Spread the chocolate batter evenly in your prepared baking dish. A smooth layer here means the cake cooks uniformly and beautifully.
Step 5: Prepare the Pudding Topping
In a separate bowl, combine the remaining cocoa powder with the light brown sugar. Sprinkle this mixture evenly over the batter without stirring it in. This layer is critical—it will transform into the luscious pudding sauce when combined with boiling water.
Step 6: Pour Boiling Water and Bake
Carefully and gently pour the boiling water over the top of the sugar and cocoa layer. Do not stir. Pop the dish into your preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when the top has set with a slight crackle and beneath the cake, a rich chocolate sauce has formed.
Step 7: Cool and Serve
Let the cake cool for 10 minutes to allow the sauce to thicken slightly, making it perfect to scoop into bowls. Don’t forget to spoon up some of that delicious sauce with each serving!
How to Serve Chocolate Pudding Cake Recipe
Garnishes
This Chocolate Pudding Cake Recipe shines on its own but adding a scoop of vanilla ice cream or a spoonful of whipped cream elevates it to next-level decadence. You could also sprinkle shaved chocolate or a dusting of powdered sugar for an attractive finish.
Side Dishes
For a delightful dessert spread, serve this pudding cake alongside fresh berries or sliced bananas. The fruit adds a burst of freshness and balances the richness, while a cup of strong coffee or espresso complements the deep chocolate flavors beautifully.
Creative Ways to Present
For parties or special occasions, serve the pudding cake in individual ramekins or clear glasses to show off the tempting layers. Drizzle with caramel or raspberry sauce for extra flair. You could even top with toasted nuts or a sprinkle of sea salt for a surprising crunch and flavor contrast.
Make Ahead and Storage
Storing Leftovers
This cake tastes fantastic when warm but can be refrigerated for up to 3 days. Store it covered tightly to prevent it from drying out. When you are ready to enjoy leftovers, gentle reheating brings back that luscious pudding texture beautifully.
Freezing
If you want to keep it longer, this pudding cake freezes well. Wrap the cooled cake tightly in plastic wrap and then foil before freezing. When thawed in the refrigerator overnight, the texture remains delicious and moist.
Reheating
Warm single portions in the microwave for about 20 to 30 seconds or until hot but not boiling. Reheating gently helps preserve the contrasting moist pudding center and cakey top that make this Chocolate Pudding Cake Recipe so irresistible.
FAQs
Can I use dark cocoa powder instead of unsweetened cocoa?
Absolutely! Using dark cocoa powder will give a more intense, bittersweet chocolate flavor, making the cake richer and deeper in taste. Just keep the quantity the same for best results.
Do I have to use boiling water on top?
Yes, the boiling water is essential in this recipe. It activates the brown sugar and cocoa topping to create that luscious pudding sauce beneath the cake, turning a simple batter into a spectacular dessert.
Can this recipe be made gluten-free?
Yes, you can substitute the plain flour with a gluten-free flour blend that’s suitable for baking. Just make sure it contains xanthan gum or another binder for the best texture.
Is this dessert suitable for vegetarians?
Definitely. All the ingredients in this Chocolate Pudding Cake Recipe are vegetarian-friendly, making it a delicious option for meat-free dessert lovers.
What’s the best way to serve this cake if I’m preparing for a dinner party?
Serve it warm with a scoop of vanilla ice cream, fresh berries, and maybe a drizzle of caramel or chocolate sauce. Present individual portions in pretty bowls or ramekins for a charming, crowd-pleasing dessert.
Final Thoughts
This Chocolate Pudding Cake Recipe has quickly become one of my go-to sweet treats whenever I want something that’s both comforting and a little bit special. It’s easy to make, wonderfully chocolatey, and that surprise pudding layer at the bottom always impresses everyone who tries it. Give it a whirl and get ready to fall in love with an indulgent dessert that feels like a warm hug on a plate!
Print
Chocolate Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Pudding Cake is a delightful self-saucing dessert featuring a rich, moist chocolate cake layer with a luscious chocolate sauce underneath. Easy to prepare with staple ingredients, it’s perfect for any occasion and best served warm with ice cream or whipped cream.
Ingredients
Dry Ingredients
- 150 g plain flour
- 200 g granulated sugar
- 50 g unsweetened cocoa powder, divided
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 120 ml milk
- 60 g unsalted butter, melted
- 1 1/2 tsp vanilla extract
Topping and Sauce
- 100 g light brown sugar
- 250 ml boiling water
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Lightly grease a 9-inch square baking dish to prevent sticking and set aside.
- Mix Dry Ingredients: In a mixing bowl, combine the plain flour, granulated sugar, half of the cocoa powder (25 g), baking powder, and salt. Stir these ingredients together to distribute them evenly.
- Add Wet Ingredients: Pour in the milk, melted unsalted butter, and vanilla extract to the dry mixture. Stir gently until a thick, smooth batter forms without overmixing.
- Spread Batter: Transfer the batter into the prepared baking dish and spread it out evenly using a spatula or the back of a spoon.
- Prepare the Topping: In a separate bowl, combine the remaining 25 g of cocoa powder with the light brown sugar, mixing well. Sprinkle this mixture evenly over the batter layer without stirring it in.
- Add Boiling Water: Carefully pour the boiling water over the top of the batter and sugar layer. Do not mix; the water will create a sauce beneath the cake as it bakes.
- Bake: Place the baking dish in the oven and bake for 35–40 minutes. The top should look set and slightly cracked, indicating the cake is cooked and the sauce has formed below.
- Cool and Serve: Allow the cake to cool for about 10 minutes after baking. Serve warm by spooning into bowls, ensuring you get some of the rich chocolate sauce from the bottom with each serving.
Notes
- For the best experience, serve this cake warm paired with vanilla ice cream or whipped cream.
- Using dark cocoa powder instead of regular unsweetened cocoa can enhance the chocolate flavor.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving to maintain the sauce consistency.
