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Chocolate Pudding Cake

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.

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.

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

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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 368 kcal

Ingredients
  

  • ¾ cup all purpose flour
  • â…” 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
  • â…” 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: 368kcal | Carbohydrates: 68g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 220mg | Potassium: 333mg | Fiber: 3g | Sugar: 49g | Vitamin A: 35IU | Calcium: 121mg | Iron: 2.1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from February 3, 2017.

35 Comments

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

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

    1. 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/. 🙂

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