Chocolate Pudding Cake

This hot fudge pudding cake is an easy dessert that uses simple ingredients and requires very little prep time. It’s also vegan adaptable. A warm chocolate pudding cake with a hidden layer of chocolate fudge sauce! Serve it up in individual dishes or even right from the baking dish. It’s such an old fashion or vintage decadent and cozy dessert that everyone loves. It’s so easy to make - all you need is a bowl and whisk - no need to pull out the electric mixer for this one. Serve it warm with a scoop of vanilla ice cream or whipped cream!

Chocolate Pudding Cake

What is Chocolate Pudding Cake?

Is it Chocolate Cobbler, Pudding Cake, or self saucing pudding? It can be either depending on what it’s called in your part of the world. From the names you can tell it’s a rich chocolatey dessert that features two delicious layers that form while baking. Chocolate cake on top and creamy chocolate pudding sauce on the bottom. Regardless of what you call it, it’s one irresistible dessert!

Chocolate Pudding Cake

Chocolate pudding cake recipe ingredients:

  • Sugar – White sugar is best, but you can also use brown sugar, or coconut sugar.
  • All purpose flour– Either plain flour or a good 1-1 gluten free all purpose flour.
  • Cocoa powder– Use a good quality cocoa powder, for a more intense chocolate flavor. If you enjoy dark and rich desserts, use dark cocoa powder. A dark cocoa powder will yield a rich and bitter-sweet chocolate flavoured pudding. A normal unsweetened cocoa powder, such as Hershey’s unsweetened, will yield a milder chocolate flavoured pudding.
  • Baking powder– Gives some rise to the pudding.
  • Salt– Brings out the sweetness.
  • Milk - I used unsweetened almond milk, but any milk will work fine.
  • Butter– unsalted is what I used. Vegan butter or margarine can also be used.
  • Vanilla extract– A must for any good chocolate dessert!

Chocolate Pudding Cake

For the fudge sauce

  • Sugar AND Brown sugar- A combination of white sugar and darker sugar ensures a rich, thick, and sweet fudge sauce.
  • Cocoa powder– As above.
  • Hot water– This will be carefully poured all over the pudding cake, which once baked, will seep to the bottom. Once you break into the cooked pudding cake, it will rise and add a layer of warm, creamy fudge sauce.
  • Variations: add some espresso powder to the cake ingredients to add more depth to the Cocoa flavours. Toss in a handful of toasted walnuts, hazelnuts, or sliced almonds into the batter. Add maraschino cherries on top, or add a swirl of peanut butter or nutella through the batter before baking!

Chocolate Pudding Cake

How To Make a Chocolate Pudding Cake

  1. Start by whisking the topping ingredients together then set aside
  2. The prepare the chocolate cake: combine, flour, sugar, cocoa powder, baking powder, and salt.
  3. Whisk the milk, butter and vanilla together then add to the chocolate cake ingredients and mix until combined
  4. Pour the cake batter into a lightly greased baking pan.
  5. Sprinkle sugar and cocoa powder topping over the top of the batter. DO NOT STIR.
  6. Gently pour boiling water evenly over the cake batter (this is what will form the sauce). DO NOT STIR.
  7. Carefully transfer to the oven and bake.
  8. While baking, the cake will rise to the top and the pudding sauce will form on the bottom.

Chocolate Pudding Cake

Recipe Tips

  • After pouring the boiling water over the cake batter do not stir or jostle the mixture. You want two distinctly separate layers, and if you mix it up it won’t bake properly.
  • This cake is best served warm, shortly after being removed from the oven. When it is warm the cake is soft and tender and the pudding sauce is creamy.
  • Leftovers should be refrigerated and individual servings should be reheated in the microwave.
  • This cake is best within 1 day of baking, as the cake will absorb some of the pudding sauce over time.
  • Make sure that your baking dish is at least 2 inches high. You need enough room for the sauce and the cake to bake on top of each other.
  • Don’t forget the toppings – Serve with whipped cream or vanilla ice cream and/or fresh berries.

Chocolate Pudding Cake

Storage

  • To store: Cooked pudding cake, once cooled down, can be stored in the refrigerator, covered tightly with plastic wrap, for up to 3 days. Reheat in microwave.
  • To freeze: Place cake in a freezer friendly container, and store in the freezer for up to 6 months. Thaw overnight in the refrigerator then reheat as directed.
  • To reheat: Either reheat the cake in the microwave (30 second spurts until warm) or in a preheated oven. The cake will be extra moist, as most of the fudge sauce has been soaked up already.

Chocolate Pudding Cake

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Recipe

Servings: one 9 inch square baking dish or 8x12 oval dish
Prep Time: 5-10 mins
Cook Time: 35 mins

Ingredients

For the Chocolate Cake Mix

  • 1 cup all-purpose flour
  • ½ cup white granulated sugar
  • ¼ cup cocoa powder (unsweetened)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup milk
  • ¼ cup unsalted butter, melted
  • 2 teaspoon pure vanilla extract

For the Fudge Sauce

  • ½ cup white granulated sugar
  • ½ cup packed light brown sugar
  • ¼ cup cocoa powder
  • 1-¼ cups boiling water

Directions

  1. Preheat oven to 350°F
  2. Grease a 9x9 square baking pan or an 8x12 oval, or a 10x8 rectangular baking dish with butter or cooking spray
  3. For the Topping: Whisk brown sugar, white sugar and cocoa in a bowl, set aside.
  4. For the cake: Whisk flour, baking powder, sugar, cocoa powder and salt in a bowl.
  5. In a separate bowl whisk together the butter and milk, then the vanilla.
  6. Pour wet mixture into the flour or cake mixture. Mix until combined.
  7. Spread into baking dish. Sprinkle with the sugar / cocoa topping mixture. Shake gently to spread out evenly. Do not mix it into the batter.
  8. Gently pour the hot water over the top of the pudding. Do not mix it into the batter.
  9. Carefully transfer to oven and bake for 35 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.
  10. Remove from oven. Allow cake to cool in the pan for a few minutes on a wire rack.
  11. Serve cake warm, with ice cream if you like. Serve each slice upside-down and drizzle with pudding sauce from pan
  12. Cake can be kept in the refrigerator, covered, for up to 3 days. Reheat in microwave.

Recipe Notes

  • Do not stir or mix the topping once sprinkled over top.
  • To store: Cooked pudding cake, once cooled down, can be stored in the refrigerator, covered, for up to 3 days. Reheat in microwave.
  • To freeze: Place cake in a freezer friendly container, and store in the freezer for up to 6 months. Thaw overnight in the refrigerator then reheat as directed.
  • To reheat: Either reheat the cake in the microwave (30 second spurts until warm) or in a preheated oven. The cake will be extra moist, as most of the fudge sauce has been soaked up already. Once it is warm, it will seep some out.

Chocolate Pudding Cake