Name: Chocolate Pudding Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 150 g plain flour; 200 g granulated sugar; 25 g unsweetened cocoa powder; 2 tsp baking powder; 1/4 tsp salt; 120 ml milk; 60 g unsalted butter, melted; 1 1/2 tsp vanilla extract; 100 g light brown sugar; 250 ml boiling water

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If you’ve ever craved a dessert that’s both outrageously chocolatey and delightfully comforting, Chocolate Pudding Cake is about to become your new obsession. This self-saucing marvel bakes up with a tender, fudgy cake floating above a pool of silky hot chocolate sauce—a true two-for-one treat! Whether you’re feeding a crowd or just spoiling yourself for no particular reason, every bite delivers nostalgia with a gooey, rich twist, and it’s so easy that it practically invites itself onto your regular dessert rotation.

Chocolate Pudding Cake Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised how a handful of pantry staples transform into such a decadent treat, but each of these ingredients plays a starring role in creating layers of flavor and texture in this Chocolate Pudding Cake. Simple, familiar, and absolutely essential—the magic is in the mix!

150 g plain flour: The backbone of the cake, this gives structure and keeps things tender, not dense.
200 g granulated sugar: Sweetens the cake and balances the bitterness of the cocoa beautifully.
50 g unsweetened cocoa powder, divided: Half for the cake, half for the sauce—this is where that deep chocolate flavor really shines!
2 tsp baking powder: Gives lift so your cake is fluffy even after embracing all that luscious sauce underneath.
1/4 tsp salt: Just a touch sharpens and enhances all the chocolatey notes.
120 ml milk: Brings together the batter and adds lovely moisture.
60 g unsalted butter, melted: Adds richness, melt-in-your-mouth texture, and that crave-worthy buttery flavor.
1 1/2 tsp vanilla extract: A dash of vanilla deepens the overall flavor for a more rounded, bakery-quality cake.
100 g light brown sugar: This mixes with cocoa for a caramel-like undertone in the “pudding” sauce layer.
250 ml boiling water: The trick to that magic sauce—this helps create the fudgy river beneath the cake!

How to Make Chocolate Pudding Cake

Step 1: Prep the Oven and Baking Dish

Start by preheating your oven to 180°C (160°C fan). Lightly grease a 9-inch square baking dish. This ensures nothing sticks and that every scoop of Chocolate Pudding Cake is sheer perfection—not a crumb left behind!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the plain flour, granulated sugar, 25 grams of the cocoa powder (half the total), baking powder, and salt. This gives you a uniform base for the cake, allowing it to bake up evenly and with all the right flavors.

Step 3: Bring in the Wet Ingredients

Pour in the milk, melted butter, and vanilla extract. Stir until everything is just combined—you’ll have a thick, luscious batter. Don’t overmix; it should be smooth yet substantial.

Step 4: Spread the Batter

Spoon and spread the batter evenly into your prepared baking dish. Try to level it as much as possible, so the “pudding” will form evenly underneath as it bakes.

Step 5: Make the Cocoa Topping

In a separate bowl, mix the remaining 25 grams of cocoa powder with the light brown sugar. Carefully sprinkle this dry mixture evenly across the surface of the batter. It might look odd, but trust the process—this is the secret that transforms cake into Chocolate Pudding Cake magic!

Step 6: Add the Boiling Water

With a steady hand, pour the boiling water gently over the entire surface. Do not stir—this is what creates that rich, molten chocolate sauce as it bakes beneath the cake layer.

Step 7: Bake to Perfection

Slide your dish into the oven and bake for 35 to 40 minutes. The top should look set and just begin to crack, but remember, a gorgeous pool of hot chocolate sauce will be lurking below. Let it rest for about 10 minutes to finish setting and cool slightly before serving. When you spoon it out, be sure to dig deep for plenty of sauce with every serving!

How to Serve Chocolate Pudding Cake

Garnishes

This cake absolutely shines when you crown it with a dollop of softly whipped cream or a scoop of vanilla ice cream. The cold against the warmth is otherworldly, and a sprinkle of shaved chocolate or even fresh berries can add a hint of color and brightness.

Side Dishes

Chocolate Pudding Cake can stand deliciously alone, but if you want to round out dessert, pair it with glasses of cold milk or espresso for an oh-so-satisfying contrast. A little bowl of fresh strawberries, raspberries, or cherries alongside also make the chocolate sing even louder.

Creative Ways to Present

Channel your inner pastry chef! You can layer portions into individual ramekins for effortless, dinner-party-worthy presentation or serve family-style right from the baking dish, letting everyone scoop up their own gooey helping. For a playful twist, try topping with a drizzle of caramel or salted nut brittle for crunch.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Simply cover your Chocolate Pudding Cake and store it in the refrigerator for up to 3 days. The pudding layer keeps the cake incredibly moist, so it tastes nearly as good the next day!

Freezing

This cake actually freezes surprisingly well. Once it’s completely cooled, wrap individual portions in plastic wrap then foil, and freeze for up to one month. Thaw in the refrigerator overnight before reheating for the best texture.

Reheating

To bring Chocolate Pudding Cake back to its gooey glory, warm leftovers gently in the microwave or cover and reheat in a low oven for about 10 minutes. Add a splash of milk if it looks dry, and serve warm for the ultimate experience.

FAQs

Can I use dark cocoa powder for a richer flavor?

Absolutely! Swapping in dark cocoa powder will ramp up the chocolate intensity and give the pudding layer a deeper, bittersweet edge. Just be sure to use unsweetened, high-quality cocoa for the best results.

What’s the secret to that self-saucing layer?

The magic happens when you sprinkle the cocoa and brown sugar mixture over the batter, then pour boiling water on top without stirring. As it bakes, a fudgy sauce forms underneath while the cake rises above—no extra steps required!

Can I make Chocolate Pudding Cake ahead of time?

This cake is at its most heavenly served fresh and warm, but you can bake it ahead and gently reheat it when ready to serve. It stays moist and saucy, so it’s a great make-ahead option for casual gatherings.

How do I know when it’s done baking?

The top should look cracked and set, but don’t be fooled by appearances—the pudding sauce will be bubbling below the cake. If you jiggle the pan and see the sides are set, it’s ready to come out of the oven.

Can I double the recipe for a larger crowd?

Definitely! Use a larger baking dish and keep an eye on the baking time; you might need to add a few extra minutes. Make sure everyone gets a generous helping of both cake and that dreamy pudding sauce!

Final Thoughts

There’s a reason Chocolate Pudding Cake has been a longtime favorite for quick, crowd-pleasing comfort: it’s impossibly easy, deeply satisfying, and somehow even more magical with every spoonful. Go on—give it a try and let this classic delight become your go-to chocolate fix!

Chocolate Pudding Cake Recipe

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4.9 from 22 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of Chocolate Pudding Cake, a luscious dessert that combines a moist cake with a rich chocolate sauce at the bottom. This easy-to-make treat is perfect for satisfying your chocolate cravings.

Ingredients

Scale

Dry Ingredients:

150 g plain flour
200 g granulated sugar
25 g unsweetened cocoa powder
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:

100 g light brown sugar
250 ml boiling water

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Instructions

Preheat and Prepare: Preheat the oven to 180°C (160°C fan) and grease a 9-inch square baking dish.
Mix Dry Ingredients: Combine flour, granulated sugar, 25 g cocoa powder, baking powder, and salt in a bowl.
Add Wet Ingredients: Stir in milk, melted butter, and vanilla until a thick batter forms.
Spread Batter: Spread the batter in the baking dish.
Prepare Topping: Mix remaining cocoa powder with brown sugar, sprinkle over batter.
Add Water: Pour boiling water over the top without stirring.
Bake: Bake for 35–40 minutes until the top is set and slightly cracked.
Serve: Let cool for 10 minutes, then spoon into bowls, ensuring to include sauce from the bottom.