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.
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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.
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Chocolate Pudding Cake
Equipment
- 8 inch baking pan
Ingredients
- ¾ cup all-purpose flour
- 3 tablespoon cocoa powder
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup whole milk
- 4 tablespoon unsalted butter melted
- 2 teaspoon vanilla extract
Pudding
- ¼ cup cocoa powder
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- 1 ½ cups boiling water
Instructions
- Preheat oven to 350°F. Grease an 8-inch square pan.
Cake
- Sift the flour, cocoa, baking powder, and salt together in a medium bowl.
- Add the granulated sugar and whisk to combine.
- Add the milk, melted butter, and vanilla extract to a small bowl and whisk to combine.
- Pour the wet ingredients into the flour mixture and mix just enough to combine. Pour the batter into the prepared pan and smooth the top with an offset spatula.
Pudding
- Add the cocoa powder, brown sugar, and granulated sugar to a medium bowl and 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 for 15 minutes on a wire rack.
- Serve the cake while warm, upside-down, and drizzle with pudding sauce. For a special treat add a scoop of vanilla ice cream or homemade whipped cream. Serve each slice
- Cake can be kept in the refrigerator, covered, for up to 3 days. Reheat in microwave.
Brenda says
Best cake I’ve ever tasted in my 69 years on this planet! YUM,YUMMY, YUM!!!
Chef Dennis Littley says
I’m very happy to hear that!
Ramona says
Chocolate cake has really grown on me in the past few years. This recipe will make sure it becomes my favourite!
Juyali says
Nothing like a good chocolate dessert! I grew up eating my moms chocolate pudding cake so this recipe really caught my eye. It was so easy to make and absolutley delicious. Thank you
Moop Brown says
This cake was super rich and tasty, I served it with vanilla ice cream as you mentioned. Thank you for sharing.
Cathleen says
My 2 year old toddler was looking over my shoulder, pointed and said “I want that”. And I’m glad I did, it was delicious!
Thanks so much for sharing!
Julie says
This could not have come out better! I love how tasty this is and how delicious it came out. It’s so rich and chocolaty! Will be making it again for a birthday.
Carrie Robinson says
This is THE perfect cake for a chocolate lover like me! It was so moist and delicious!
Lori | The Kitchen Whisperer says
This is one of those cakes that are a ‘me’ cake. Meaning when I make it, it’s just for me! No additional plates, just eating it straight out of the pan with some vanilla bean ice cream! It was SO good!!!
Amy Liu Dong says
Your chocolate pudding cake was awesome, it was moist and chewy but with a smooth texture!
veenaazmanov says
Best Pudding cake ever! It was easy to make and everyone loved it!
DK says
Such a delicious chocolate treat! I love this dessert and plan on making it again soon!
Sarah Hewis says
How long would these need to bake in 4″ individual custard cups? Would it still make 9 servings?
Chef Dennis Littley says
Sorry, but I don’t know. The recipe would need to be tested to answer your questions.
Heather says
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!