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Chocolate Pudding Cake Recipe

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This Chocolate Pudding Cake is a delightful dessert featuring a rich and moist chocolate cake layer topped with a luscious, gooey chocolate pudding sauce. The cake magically bakes into two distinct layers—a fluffy cake on top and a smooth, chocolatey pudding underneath—thanks to a simple layering technique and hot water poured over the batter before baking. Perfect for chocolate lovers looking for an easy yet impressive dessert to enjoy warm or at room temperature.

Ingredients

For the Chocolate Cake:

  • 1 cup all-purpose flour (spooned & leveled, 125 grams)
  • ¼ cup unsweetened Dutch process cocoa powder (22 grams)
  • ⅔ cup granulated sugar (135 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon instant coffee granules (optional)
  • ¼ teaspoon salt
  • ⅔ cup whole milk (at room temperature)
  • ¼ cup unsalted butter (melted, 57 grams; ½ stick)
  • 1 teaspoon pure vanilla extract

For the Chocolate Pudding Mixture:

  • 1 cup packed light brown sugar (200 grams)
  • ¼ cup unsweetened Dutch process cocoa powder (22 grams)
  • 1 ¼ cups hot or boiling water (300 ml)

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (177°C). Spray a 9-inch square baking pan with nonstick cooking spray to prevent sticking, then set it aside.
  2. Mix dry cake ingredients: In a large bowl, sift together the all-purpose flour and unsweetened cocoa powder. Add granulated sugar, baking powder, instant coffee granules (if using), and salt. Whisk all these dry ingredients to combine thoroughly.
  3. Add wet ingredients to cake batter: Pour in the room temperature whole milk, melted unsalted butter, and vanilla extract into the dry mix. Whisk gently until just combined, being careful not to overmix, to keep the batter light and fluffy.
  4. Pour batter into pan: Transfer the cake batter evenly into the prepared pan, smoothing the surface to a uniform thickness with a spatula or the back of a spoon.
  5. Prepare pudding topping mixture: In a separate bowl, whisk together the packed light brown sugar and cocoa powder until fully combined and free of lumps.
  6. Layer the sugar mixture: Sift or sprinkle the brown sugar and cocoa powder mixture evenly over the surface of the cake batter in the pan. Do not stir or mix it into the batter—this layer will remain on top.
  7. Add hot water: Carefully pour the hot or boiling water evenly over the top of the sugar mixture, ensuring the entire surface is covered. Again, do not stir; the water will dissolve the sugar as it bakes, creating the pudding layer beneath the cake.
  8. Bake the cake: Place the baking pan carefully in the preheated oven. Bake for 25 to 30 minutes, or until the cake has puffed up and the top is no longer wet. The pudding layer will form underneath as it bakes.
  9. Cool and serve: Remove from the oven and let the cake cool for 5 to 10 minutes. Serve warm or at room temperature to enjoy the contrasting textures of moist cake and rich pudding.

Notes

  • Instant coffee granules are optional but enhance the chocolate flavor.
  • Ensure the milk is at room temperature so it blends smoothly into the batter.
  • The hot water poured on top is crucial for forming the pudding layer; do not skip or stir after adding.
  • This cake is best served warm, but leftovers can be refrigerated and gently reheated.
  • Use Dutch process cocoa powder for a richer flavor and darker color.
  • Nonstick spray or buttering the pan properly prevents sticking for easy removal.

Find it online: https://lauracooks.com/chocolate-pudding-cake-recipe/