Chocolate Pudding Cake

Chocolate Pudding Cake: A Self-Saucing Delight

Let's bake a truly comforting and decadent dessert: Chocolate Pudding Cake. This classic treat is a magical combination of fluffy cake and rich, fudgy pudding, all in one delightful dish. The self-saucing nature of this cake makes it a truly unique and irresistible dessert. I'm excited to share this simple yet impressive recipe with you.

Ingredient Essentials

All-Purpose Flour:

All-purpose flour provides the structure for the cake layer.

Unsweetened Cocoa Powder:

Unsweetened cocoa powder gives the cake its rich chocolate flavor. Use a high-quality cocoa powder for the best results.

Unsalted Butter:

Unsalted butter adds richness and moisture to the cake.

Pure Vanilla Extract:

Vanilla extract enhances the chocolate flavor and adds a touch of warmth.

Espresso Powder (Optional):

Espresso powder intensifies the chocolate flavor without making the cake taste like coffee.

Light Brown Sugar:

Light brown sugar adds moisture and a subtle caramel flavor to the pudding layer.

Granulated Sugar:

Granulated sugar sweetens both the cake and the pudding.

Baking Powder:

Baking powder helps the cake rise, creating a light and airy texture.

Salt:

Salt balances the sweetness and enhances the chocolate flavor.

Milk:

Milk adds moisture to the cake batter.

Boiling Water:

Boiling water is the key to creating the self-saucing pudding layer. Do not substitute with cold or room-temperature water.

Pin it

Crafting Your Cake

Oven Preparation:

Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan.

Cake Batter Creation:

In a mixing bowl, combine the granulated sugar, flour, cocoa powder, baking powder, salt, and espresso powder (if using). In a separate bowl, whisk together the milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until the batter is smooth. Pour the batter into the prepared pan.

Pudding Sauce Preparation:

In a separate bowl, combine the remaining granulated sugar, brown sugar, and cocoa powder. Sprinkle this mixture evenly over the cake batter. Carefully pour the boiling water over the entire cake—do not stir!

Baking Process:

Bake the cake for about 35 minutes, or until the center is almost set. The top should look like a typical cake, but the pudding layer will be bubbling underneath.

Cooling and Serving:

Remove the cake from the oven and let it rest for about 15 minutes before serving. This allows the pudding sauce to thicken slightly. Spoon portions of the cake into bowls, making sure each scoop includes some of the pudding sauce. Top with vanilla ice cream or whipped cream, if desired.

You Must Know

• This cake is a magical combination of cake and pudding.
• It's a perfect comfort dessert for any occasion.
• Leftovers can be stored and reheated.

I love the self-saucing nature of this cake. It's like having two desserts in one! The warm, fudgy pudding sauce is the perfect complement to the light and airy cake. It's a truly delightful treat that's hard to resist.

Serving Suggestions

Serve this Chocolate Pudding Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. The cold and creamy toppings are a perfect contrast to the warm and fudgy cake.

Flavorful Variations

Add chopped nuts, such as walnuts or pecans, to the batter for a nutty twist. You can also add a splash of peppermint extract to the batter for a mint chocolate version.

Storage and Reheating

Store leftover cake in an airtight container in the refrigerator for up to three days. Reheat the cake in the microwave for 15-20 seconds to restore the gooey texture of the pudding sauce.

Pin it

Chef's Helpful Tips

Use high-quality cocoa powder for the best chocolate flavor.

Do not stir the boiling water after pouring it over the cake batter.

Let the cake rest for 15 minutes after baking to allow the pudding sauce to thicken.

This Chocolate Pudding Cake is a classic dessert that's sure to please everyone. It's easy to make, incredibly delicious, and perfect for any occasion. I hope you enjoy making and sharing this delightful treat as much as I do. It's a guaranteed crowd-pleaser that will become a cherished favorite in your recipe collection.

Frequently Asked Questions

→ Can I use a different size pan?

A 9-inch square pan is recommended. Using a different size pan may affect the baking time and the ratio of cake to pudding.

→ Can I add chocolate chips to the cake batter?

Yes, adding chocolate chips would be a delicious addition. About ½ cup would be a good amount.

→ Can I make this ahead of time?

This cake is best served warm, but you can make it ahead of time and reheat it gently. The pudding sauce may thicken slightly upon cooling.

→ Can I use a different type of milk?

Yes, you can use any type of milk you prefer, including non-dairy milk. The texture and flavor may vary slightly.

→ How do I know when the cake is done?

The cake is done when the edges are set and the center is almost set. The pudding should be bubbling underneath.