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?!
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
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!
FAQs
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 5-10 minutes, or in the microwave for approximately 30 seconds.
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
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
Nutrition
Updated from February 3, 2017.
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Just tried it and it turned out well. So rich and gooey and delicious, And quick to make. I like the fact that you mix it all in the pan you bake it in as well. First time making a pudding cake and thank you for making it easy!
Hi Steph, thanks so much so glad you enjoyed it. Have a great weekend.
Hello,
Can I make in a 9 X13 pan? I have a large family. How should I increase the measurement ratios?
Hi Jennifer, I would double the recipe. That should fit a 9×13 inch pan. Let me know how it goes.
Hey…looks sooo veryy delicious!!!
I actually had a query that can the total amount of sugar be reduced??..like keeping the brown sugar measurement same but reducing the initially incorporated white sugar??
Hi Ashna, yes you could, I wouldn’t remove too much, because sugar does help with the taste and helping the cake rise. Maybe remove 2-3 tablespoons. Let me know how it goes.
Hi is there a way I can substitute brown sugar in this recipe?
Hi Eliza, yes you can substitute with white sugar.
I cannot even describe how extremely delicious this was. Was craving this and decided to look at all the recipe but i kept coming back to your recipe and decided to go for it. I even double the recipe haha more is better right…
Was a bit worried I might have been too ambitious and I might have ruined it but I have no regrets. Was so worth it! One happy pregnant woman right here!! Instant family fave. Thank you Rosemary.
Hi Leata, thanks so much, so glad you enjoyed it. And congrats on the pregnancy. Take care.
Does it matter If I use sweetened coconut powder?
*coco
Hi Ashlynn, unsweetened cocoa powder is fine.
My oven is currently down, and I LOOOOVE this recipe have made it more times than I can count.. but I’m wondering if this can be done in a microwave oven?
Hi Kaitlyn, sorry about your oven, I have never baked with a microwave, so I really don’t know, I’m not sure if you would have to change the ingredients up and of course the cooking time.
My new go to quick desert absolutely delicious easy bezzy thank you
Thanks Linda, glad you enjoyed it. Take care.
Hi! I don’t have chocolate chips. Can I skip them? I have unsweetened chocolate bars
Hi Stefanie, that’s fine, just break it into small pieces.
Is the Cocoa powder in this sweetened or unsweetened? And boiling water, or not quite? Sorry, baking is not my strength but this looks yummy so I would like to try it.
Hi the cocoa powder is unsweetened and the water is not boiling but very hot. Hope that helps and ask any questions you need to. Have a great Sunday.
Thank You!!! This was just the perfect dessert for my chocolate craving. It is super easy to make even with a 15 month old by my side and almost no post clean up. It’s soft, gooey and incredible – just what I wanted. It’s definitely sweet, so served with a cold glass of milk or cream on the side will do just fine 🙂
Hi Catherine, thanks so glad you enjoyed it. And yes making anything with a baby is so difficult. 🙂
I’ve been thinking what to make for Valentine’s Day. Well, this pudding cake will definitely be a hit. Thank’s for another great recipe.
Hi Ann, thanks I hope you enjoy it. Have a great Sunday.
Your cake looks positively decadent! I’m not a huge dessert maker (although I do like to eat them!), but this looks easy enough for me!
Hi Michelle, thanks, oh yes this certainly is easy. 🙂
I had everything on hand to make this tonight! About 8pm I had a sudden onset chocolate craving – usually I make a hot chocolate when that happens, but this popped up in my Feedly and I dropped everything and headed to the kitchen. This was easy to make and I didn’t destroy my kitchen (a common thing when I bake) – and it’s forgiving. I didn’t do exact measurements and accidentally added all the cocoa powder to the flour mixture – I just added a few more tablespoons with the brown sugar to make the pudding part, so it was extra chocolat-y. Not exactly a problem in my book. 30 minutes later, I pulled it out of the oven, scooped a molten hot helping of into a bowl and drop a big dollop of whipped cream on top. I love when a plan comes together – thanks for the great recipe! 🙂
Hi April, thanks, nothing better than chocolate cravings, so glad you enjoyed it. 🙂
Where are the measurements
Got it