This Chocolate Pudding Cake is made in only one pan! It magically makes 2 layers, cake and a delicious gooey chocolate pudding. It is so easy to make, and everyone is sure to love it. Why not add a scoop of ice cream?!
Since my daughter has been taking over Breads and Sweets, the second blog I oppened a couple of years ago, she has always been intrigued with Lava Cakes and so have I for that matter.
- Flour – all purpose flour
- Sugar – granulated sugar
- Cocoa – unsweetened dutch processed cocoa
- Baking powder
- Salt –
- Milk – 2% or whole milk
- Oil – vegetable oil, I use corn or sunflower oil
- Sugar – brown sugar
- Chocolate chips – semi sweet or milk chocolate chips
- Vanilla – vanilla extract
- Water – very hot water but not boiling
What is the best cocoa to use
The best cocoa to use is Dutch-Process Cocoa Powder, in order to produce cocoa powder it starts with washing the cocoa beans in an alkaline solution of potassium carbonate. This wash neutralizes the acidity in the beans.
Therefore making dutch processed cocoa powder neutral, alkalizing cocoa makes it darker in colour, more mellow in flavour, and helps it to dissolve easily into liquids.
baked just until the sides start to pull away from the pan and the top starts to crack slightly.
How to make a Chocolate Pudding Cake Recipe
In a square or round cake pan or baking dish, whisk together the flour, granulated sugar, half the cocoa, baking powder and salt.
Add milk and vegetable oil to the dry ingredients and combine well with a wooden spoon or spatula, this will form the cake batter.
On top sprinkle first the brown sugar, then the remaining cocoa,
and last the chocolate chips. Do not stir.
In a medium bowl add the very hot water (but not boiling water) and stir in the vanilla. Pour the water directly over the batter in the pan and do not stir. This method will give you more pudding when baked.
Or if you prefer more cake than pudding, then stir the mixture in the pan, then pour the hot water over it. Again do not stir. For both methods, do not stir the hot water into the mixture, it must sit on top.
Bake in a pre-heated oven for approximately 30 minutes,
When is a Pudding Cake ready?
The cake is done when the sides start to pull away from the pan and the top starts to crack slightly, the middle will be a little jiggly. Do not over bake or you will be without any pudding!
An 8×8 inch square baking pan or an 8-inch round cake pan would work well.
Semi-sweet or milk chocolate could be used in place of the dark chocolate chips called for in the recipe.
No, the cake can be served while still warm or after it has cooled. It is especially delicious warm with ice cream on top.
Yes, the cake can be stored in an airtight container in the refrigerator for 3- 5 days.
Yes, you can make the recipe in a 9×9 inch square pan or 9-inch round pan.
Yes, you can add 1 cup of chopped nuts of your choice to the batter before baking. Chopped walnuts or pecans would make good choices.
How to store the Pudding Cake
Any leftovers should be stored in an airtight container. It will last 4-5 days in the fridge. It can be re-heated in a 350F (180C) oven for approximately 10 minutes or in the microwave.
How to freeze it
The completely cooled cake can be stored in the freezer in a freezer safe container. It will keep for up to 2 months in the freezer. Thaw, then reheat as above.
Desserts like this Chocolate Pudding Cake bring back good memories of when I was a kid and sometimes a vintage recipe is all you need. Especially if it’s chocolate! Make it even tastier and serve with a scoop of vanilla ice cream a dollop of whipped cream. Enjoy!
More Chocolate Cake Recipes
- Chocolate Pear Cake
- Chocolate Swiss Roll Cake
- Chocolate Cake with Mocha Frosting
- Simple Chocolate Water Cake
One Pan Chocolate Pudding Cake
- ¾ cup all purpose flour
- ⅔ cup granulated sugar
- ½ cup unsweetened cocoa powder sifted (divided) dutch processed
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 3 tablespoons vegetable oil
- ⅔ cup brown sugar
- ¼ cup mini dark chocolate chips
- 1 teaspoon vanilla
- 1¼ cups very hot water (not boiling)
- Pre-heat oven to 350°F (180°C)
- In an 8 inch (20cm) square or a 9 inch (22cm) round cake pan, whisk together the flour, granulated sugar, half the cocoa, baking powder and salt. Add the milk and vegetable oil combine well with a wooden spoon or spatula.
- On top sprinkle first the brown sugar, then the remaining cocoa, and last the chocolate chips. Do not stir.
- In a medium bowl add the very hot water (but not boiling water) and stir in the vanilla. Pour the water directly over the batter in the pan and do not stir. This method will give you more pudding when baked.
- OR if you prefer more cake than pudding, then stir the mixture in the pan, then pour the hot water over it. Again do not stir. For both methods, do not stir the hot water into the mixture, it must sit on top.
- Bake for approximately 30 minutes, just until the sides start to pull away from the pan and the top starts to crack slightly, the middle will be a little jiggly. Serve warm with a scoop of ice cream or some whipped cream. Enjoy!
Updated from February 3, 2017.
Entrei nessa receita porque estou procurando desesperadamente os ingredientes do bolo pudim de limão.
Por favor, não consigo achar.
Olá Sueli, aqui está o link. https://anitalianinmykitchen.com/pudding-cake/ para o bolo de pudim de limão. Espero que você goste.Tomar cuidado
Do you do any gluten free recipes?
Hi Judy, I don’t really do any gluten free although these 2 cookie recipes are https://anitalianinmykitchen.com/italian-ricciarelli-cookies/ and https://anitalianinmykitchen.com/amaretti-cookies/. 🙂