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Home » Popular » Cakes & Cupcakes » Chocolate Pudding Cake

Chocolate Pudding Cake

By: Rosemary Published: February 2, 2023 Updated on: February 2, 2023

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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?!

Pudding cake and a piece in a white bowl with 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.

Table of Contents

  • Recipe Ingredients
  • What is the best cocoa to use
  • How to make a Chocolate Pudding Cake Recipe
      • Never Miss a Recipe!
  • When is a Pudding Cake ready?
  • FAQs
  • How to store the Pudding Cake
  • How to freeze it
  • More Chocolate Cake Recipes
  • One Pan Chocolate Pudding Cake
    • Ingredients  1x2x3x
    • Instructions 
    • Notes
    • Nutrition

Recipe Ingredients

  • 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
Recipe ingredients on a wooden board.

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.

Cake in a bowl with some ice cream.

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.

Mixing the dry ingredients in the cake pan.

Add milk and vegetable oil to the dry ingredients and combine well with a wooden spoon or spatula, this will form the cake batter.

Oil and milk added and combined to form the cake batter.
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    On top sprinkle first the brown sugar, then the remaining cocoa,

    The brown sugar and cocoa on the batter.

    and last the chocolate chips. Do not stir.

    The chocolate chips on top.

    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.

    Pouring the hot water on top of the mixture.

    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.

    Water on top and not stirred.

    Bake in a pre-heated oven for approximately 30 minutes,

    The cake baked in the pan.

    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!

    FAQs

    What kind of pan should I use to make this chocolate pudding cake?

    An 8×8 inch square baking pan or an 8-inch round cake pan would work well.

    Can I use a different type of chocolate chips for this recipe?

    Semi-sweet or milk chocolate could be used in place of the dark chocolate chips called for in the recipe.

    Do I need to refrigerate the cake before serving?

    No, the cake can be served while still warm or after it has cooled. It is especially delicious warm with ice cream on top.

    Can I make this recipe in advance?

    Yes, the cake can be stored in an airtight container in the refrigerator for 3- 5 days.

    Can I make this recipe in a different size pan?

    Yes, you can make the recipe in a 9×9 inch square pan or 9-inch round pan.

    Can I add nuts or other mix-ins to this recipe?

    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.

    Pudding Cake on a spoon.

    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!

    Cake in a bowl with some ice cream.

    More Chocolate Cake Recipes

    • Chocolate Pear Cake
    • Chocolate Swiss Roll Cake
    • Chocolate Cake with Mocha Frosting
    • Simple Chocolate Water Cake
    Cake in a bowl with some ice cream.

    One Pan Chocolate Pudding Cake

    Rosemary Molloy
    This Chocolate Pudding Cake is made in only one pan! It has a delicious gooey chocolate pudding center. It is so easy to make.
    4.92 from 24 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 6 servings
    Calories 368 kcal

    Ingredients
      

    • 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)

    Instructions
     

    • 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!

    Notes

    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!
    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.
    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.

    Nutrition

    Calories: 368kcalCarbohydrates: 68gProtein: 4gFat: 11gSaturated Fat: 8gCholesterol: 2mgSodium: 220mgPotassium: 333mgFiber: 3gSugar: 49gVitamin A: 35IUCalcium: 121mgIron: 2.1mg
    Keyword chocolate pudding cake recipe, easy chocolate dessert, Easy pudding cake, one pan chocolate pudding cake, pudding cake recipe
    Tried this recipe?Let us know how it was!

    Updated from February 3, 2017.

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      1. Sueli says

        April 5, 2022 at 3:26 pm

        Entrei nessa receita porque estou procurando desesperadamente os ingredientes do bolo pudim de limão.
        Por favor, não consigo achar.

        Reply
        • Rosemary says

          April 5, 2022 at 5:56 pm

          Olá Sueli, aqui está o link. https://anitalianinmykitchen.com/pudding-cake/ para o bolo de pudim de limão. Espero que você goste.Tomar cuidado

          Reply
      2. Judy says

        March 21, 2022 at 4:04 am

        Do you do any gluten free recipes?

        Reply
        • Rosemary says

          March 21, 2022 at 8:28 am

          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/. 🙂

          Reply
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      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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