You’re going to love my old-fashioned chocolate pudding cake. Baked with two layers of fudgy deliciousness it’s a simple cake your whole family will love.
My chocolate pudding cake is two layers of chocolate goodness. It’s a rich chocolate cake covered with an ooey gooey chocolate sauce. It’s not the type of boxed pudding cake you’re used to.
This old-fashioned dessert (a poor man’s chocolate lava cake) is so much better than those store-bought varieties.
Made with simple ingredients my chocolate pudding cake is an easy, one-dish dessert recipe that can be on your dinner table in less than an hour. Serve it with homemade whipped cream or a scoop of vanilla ice cream.
If you love decadent chocolate cakes, make sure to check out my flourless chocolate cake and chocolate mud cake recipes.
Ingredients to make Chocolate Pudding Cake
Let’s start by gathering the ingredients needed to make my chocolate pudding cake recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
How to make Chocolate Pudding Cake
Preheat the oven to 350°Farenheit. Grease an 8-inch square pan and set aside until needed.
- Add the flour, cocoa, baking powder, and salt to a medium bowl.
- Whisk to combine.
- Add the granulated sugar to the flour mixture.
- Whisk to combine.
- Add the milk, melted butter, and vanilla extract to a small bowl.
- Whisk to combine.
- Pour the wet ingredients into the flour mixture.
- Mix just enough to combine.
- Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Add the cocoa powder, brown sugar, and granulated sugar to a medium bowl.
- Whisk to combine.
- Sprinkle the cocoa mixture on top of the cake batter, making sure it coats the entire surface evenly.
- Pour the hot water evenly across the top of the batter. Do not stir or mix the water in, leave it as is.
- Place the pan on the center rack of the preheated oven and bake for 25-30 minutes. Bake until the top is set, and the cake is cracked and just beginning to pull away from the sides of the pan.
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
After one bite of this brownie-like fudgy dessert, my chocolate pudding cake will become one of your favorite chocolate desserts!
It’s the perfect dessert for a busy weeknight dinner, game day, or your next get-together. Simplicity and chocolate decadence is a winning combination!
Any leftover cake should be refrigerated in an airtight container for 3-4 days. Let warm to room temperature (or pop it in the microwave) before serving.
Recipe FAQ’s
It’s a dessert that magically forms its own sauce while baking. It consists of a rich, moist chocolate cake layer on top with a luscious pudding layer underneath
Yes, you can. Bake it according to the recipe, let it cool completely, and then cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for 2-3 days. Reheat it as individual servings in the microwave.
Sarah Hewis
How long would these need to bake in 4″ individual custard cups? Would it still make 9 servings?
Chef Dennis Littley
Sorry, but I don’t know. The recipe would need to be tested to answer your questions.
Heather
My family has been making this dessert for many years. My mom (who is 93 and from Manitoba) showed us this recipe when we were young. It has been a favourite in our family and extended family for over 50 years!