If you’ve been dreaming of a dessert that’s warm, indulgent, and answers every chocolate craving, Chocolate Pudding Cake will absolutely steal your heart (and probably your spoon, too!). With a soft cake layer floating atop a pool of molten chocolate sauce, this old-fashioned treat is just as magical to watch as it is to eat. Whether you’re nostalgic for grandma’s kitchen or seeking a comforting finale to a weeknight dinner, Chocolate Pudding Cake is simple, satisfying, and sure to be your next go-to homemade dessert.
Ingredients You’ll Need
The beauty of Chocolate Pudding Cake lies in everyday ingredients coming together to create something extraordinary. Each component plays its role in perfecting the cake’s texture, depth of flavor, and that signature self-saucing effect.
- All-purpose flour: Provides the base structure for the cake, ensuring it’s tender but sturdy enough to hold up over the gooey pudding layer.
- Granulated sugar: Sweetens the batter and helps balance out the intense cocoa flavor.
- Unsweetened cocoa powder: Delivers rich chocolate notes and deep color, driving all the chocolaty goodness.
- Baking powder: Gives the cake lift, resulting in a light, fluffy crumb atop your pudding base.
- Salt: Just a pinch brightens all the ingredients, making the chocolate flavor shine.
- Whole milk: Adds moisture and richness, turning dry ingredients into a silky, spreadable batter.
- Unsalted butter (melted): Mellows the cocoa’s bitterness and adds irresistible flavor and tenderness.
- Vanilla extract: Rounds out the chocolate with a delicate, aromatic note that brings the whole dessert together.
- Semi-sweet chocolate chips (optional): For those who love extra pools of melted chocolate within the cake—completely optional but highly recommended for true chocoholics!
- Brown sugar (packed): Used for the topping, it melts into the hot water, creating the pudding layer with a caramel undertone.
- Unsweetened cocoa powder (for topping): Intensifies the sauce’s chocolate character, guaranteeing maximum deliciousness.
- Hot water: The magical touch! Pouring it over the batter (without stirring) forms the luscious chocolate sauce underneath as it bakes.
How to Make Chocolate Pudding Cake
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and lightly greasing an 8-inch square baking dish. A well-greased pan ensures that the cake will release easily and that the molten pudding doesn’t stick to the corners—trust me, you want every last drop!
Step 2: Mix the Dry Ingredients
In a mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. This even blending is key to a cake batter with no lumps, ensuring every bite is silky and smooth with just the right touch of sweetness and chocolatey flavor.
Step 3: Add the Wet Ingredients
Next, stir in the milk, melted butter, and vanilla extract. Mix until a smooth, glossy batter forms. This is also the perfect moment to fold in chocolate chips if you’re choosing that delightful add-in! The batter should be thick yet spreadable, with those chocolate chips delivering pops of fudgy richness.
Step 4: Spread and Top
Spoon the batter into your prepared baking dish, smoothing it out to the edges. In a small bowl, mix the brown sugar and the remaining cocoa powder, then evenly sprinkle this magical mix over the surface of the batter. This layer is what transforms into your molten chocolate pudding sauce as the cake bakes, so don’t skimp!
Step 5: Pour Hot Water – Don’t Stir!
Here’s where the pudding magic comes alive: very carefully, pour the hot water evenly over the entire cake. It will look strange, and you’ll want to give it a stir—resist! Simply let the hot water sit on top; this is what creates the irresistible, self-saucing bottom that makes Chocolate Pudding Cake so special.
Step 6: Bake
Slide the dish into the preheated oven and bake for 35 to 40 minutes, or until the top looks set and slightly cracked. The true test of a perfect pudding cake is the contrast—cakey on top, gooey underneath. Once ready, let the cake cool for 10 to 15 minutes before serving so that the pudding layer thickens just enough while still remaining decadently molten.
How to Serve Chocolate Pudding Cake
Garnishes
The right finish can elevate your Chocolate Pudding Cake from everyday comfort to celebration-worthy treat. Try a generous scoop of vanilla ice cream or a dollop of whipped cream; both add a lovely contrast and an elegant look. A dusting of powdered sugar, a few fresh berries, or even a sprinkle of chopped nuts will make every slice pop with color and texture.
Side Dishes
This cake is already the star, but if you’d like to offer a complementary side, think about a light fruit salad or some sweet-tart sliced strawberries. Their freshness plays beautifully against the richness of the chocolate, creating a well-balanced dessert plate.
Creative Ways to Present
For something eye-catching, serve portions in individual ramekins or mason jars—perfect for parties or romantic evenings in. Drizzle a little espresso or chocolate liqueur over each serving for a grown-up twist (just before garnishing), or offer a tray of assorted toppings and let everyone decorate their own piece of Chocolate Pudding Cake at the table.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the baking dish with foil or transfer the cake to an airtight container. Store in the refrigerator for up to 3 days. The pudding layer will thicken a bit as it chills but will still taste rich and satisfying when rewarmed.
Freezing
Chocolate Pudding Cake actually freezes better than you might think! Cut cooled cake into individual portions, wrap each tightly in plastic, and stash them in a freezer-safe bag or container for up to two months. Thaw overnight in the fridge before reheating for best results.
Reheating
To rewarm, pop a single serving into the microwave for about 30 seconds (or more if needed) until heated through and gooey again. If reheating larger portions, cover with foil and refresh in a 300°F oven for about 10 to 15 minutes. Just remember: this cake is best enjoyed warm, when the pudding center is still molten!
FAQs
Can I use non-dairy milk in this Chocolate Pudding Cake?
Absolutely! Substitute whole milk with your favorite non-dairy alternative—like almond milk, oat milk, or soy milk—without any major changes needed. The cake will still be luscious and chocolatey.
What happens if I stir after adding the hot water?
Stirring after pouring the hot water will disrupt the layering process, so you’ll miss out on that stunning sauce hiding beneath the cake. Pour the water gently and let the oven work its magic—your patience pays off in pudding!
How do I know when Chocolate Pudding Cake is done baking?
Look for a set, slightly cracked top that feels springy to the touch. The pudding sauce will bubble around the edges, but don’t worry if it looks a little loose underneath—it thickens beautifully as it cools.
Can I make this dessert ahead for a party?
You certainly can! Bake the cake earlier in the day and leave it, covered, at room temperature. For extra gooeyness, reheat just before serving and garnish freshly. You can also prep the dry and wet mixes ahead to make assembling super quick!
Why is my pudding layer thin or watery?
If your pudding sauce seems watery, it might be a result of overbaking or too much hot water. Next time, try baking it for a little less time or make sure you’re measuring the water accurately. As it cools, the sauce naturally thickens and becomes creamier.
Final Thoughts
If there’s one dessert that’s guaranteed to bring warmth and smiles to your table, it’s Chocolate Pudding Cake. With its simple steps and extraordinary, self-saucing payoff, it has a way of turning ordinary moments into something unforgettable. I hope you give it a try—there’s chocolate magic waiting in every spoonful!
Print
Chocolate Pudding Cake Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of this Chocolate Pudding Cake, a luscious dessert that combines the richness of a moist chocolate cake with a gooey, self-saucing pudding layer underneath. Perfect for satisfying chocolate cravings!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1/2 cup semi-sweet chocolate chips (optional)
- 1/2 cup brown sugar, packed
- 1/4 cup unsweetened cocoa powder (for topping)
- 1 1/4 cups hot water
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Add Wet Ingredients: Stir in milk, melted butter, and vanilla until smooth batter forms.
- Prepare Batter: Fold in chocolate chips (if using) and spread batter in dish.
- Add Topping: Mix brown sugar and cocoa, sprinkle over batter.
- Pour Hot Water: Carefully pour hot water over without stirring.
- Bake: Bake for 35–40 minutes until top is set and cracked.
- Cool and Serve: Let cool for 10–15 minutes before serving warm.
Notes
- Enhance with espresso powder for richer flavor.
- Avoid stirring after adding hot water to create pudding layer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 30 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
