Chocolate Pudding Cake

Chocolate Pudding Cake is the kind of rich, gooey dessert that satisfies every craving in one comforting dish. This vintage-style recipe bakes into two distinct and delicious layers: a moist chocolate cake on top and a warm, fudgy pudding sauce beneath. No complicated steps, no fancy ingredients—just pantry staples and one magic baking process that does all the work for you. As the cake bakes, the batter separates into a fluffy, tender top and a molten, chocolatey base. It’s the kind of dessert that practically begs for a scoop of vanilla ice cream on top.

Whether you need a quick weeknight treat or a cozy finale to a dinner party, this cake delivers pure chocolate indulgence with minimal effort. It’s deeply chocolaty, not too sweet, and endlessly satisfying. The best part? It comes together in one pan and bakes into self-saucing perfection. If you’re a fan of lava cakes, brownies, or anything with melty chocolate, you’re going to fall hard for this nostalgic, spoonable dessert.

Why You’ll Love This Recipe

1. One Pan, No Fuss: No mixers or layers—just mix, pour, and bake. It creates its own sauce as it cooks.
2. Rich & Decadent: Deep chocolate flavor with a luscious fudge sauce underneath.
3. Simple Ingredients: Made with pantry staples—nothing fancy or hard to find.
4. Perfect for Sharing: Great for potlucks, family dinners, or a cozy night in.
5. Customizable: Easy to adapt for dairy-free or gluten-free needs.

Ingredients

For the Cake Batter

• Sugar
• All-purpose flour
• Cocoa powder
• Baking powder
• Salt
• Milk (such as unsweetened almond milk)
• Vanilla extract
• Butter (melted)

For the Hot Fudge Sauce

• White sugar
• Brown sugar
• Cocoa powder
• Hot water

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Dairy-Free: Stick with almond milk and swap butter for a plant-based version.
• Espresso Kick: Add 1 teaspoon of instant espresso powder to deepen the chocolate flavor.
• Nutty Twist: Sprinkle chopped walnuts or pecans into the batter for texture.
• Spicy Chocolate: Add a pinch of cayenne or cinnamon for a Mexican chocolate vibe.

How to Make the Recipe

Step 1: Prep the Oven and Dish

Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish (8×8 inches works great).

Step 2: Make the Cake Batter

In a mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, and salt. Add milk, vanilla extract, and melted butter. Stir until smooth and pour into the prepared baking dish.

Step 3: Make the Fudge Sauce

In a separate bowl, mix white sugar, brown sugar, and cocoa powder. Sprinkle this mixture evenly over the cake batter—do not stir.

Step 4: Add Hot Water

Slowly pour the hot water over the entire dish. Again, do not stir. This liquid will sink and form the pudding layer during baking.

Step 5: Bake

Bake for 35–40 minutes or until the top is set and crackly. The bottom will still be gooey—this is what you want!

Step 6: Cool Slightly and Serve

Let it cool for about 10 minutes to allow the sauce to thicken slightly. Serve warm, ideally with a scoop of vanilla ice cream or whipped cream.

Tips for Making the Recipe

• Don’t stir once the hot water is added—it’s essential for the pudding layer to form.
• Use boiling or very hot tap water for best results.
• Serve in bowls to catch all that gooey sauce at the bottom.
• It’s best eaten warm, but you can reheat it gently in the microwave later.
• Try doubling the recipe in a 9×13 pan for larger gatherings.

How to Serve

Scoop generous servings into bowls while it’s still warm and gooey. Top with vanilla ice cream, whipped cream, or even a dusting of powdered sugar for extra indulgence. It’s especially good with fresh berries or a drizzle of chocolate sauce for presentation.

Make Ahead and Storage

Storing Leftovers

Store in the refrigerator in an airtight container for up to 3 days. The sauce may absorb slightly into the cake, but it’ll still taste amazing.

Freezing

Not recommended, as the sauce texture changes when thawed. Best enjoyed fresh.

Reheating

Microwave individual portions for 20–30 seconds to rewarm and re-soften the sauce layer.

FAQs

1. Can I make this cake ahead of time?

It’s best served fresh, but you can make it a few hours ahead and reheat gently before serving.

2. Can I double the recipe?

Yes! Just use a larger baking dish (like 9×13) and extend the baking time by a few minutes.

3. Is it supposed to be gooey on the bottom?

Yes, the magic of this cake is the built-in hot fudge pudding beneath the cake layer.

4. Can I use dairy milk?

Absolutely. Any milk works in this recipe—dairy or plant-based.

5. Can I reduce the sugar?

Yes, but the fudge sauce relies on the sugar to form correctly, so don’t cut back too much.

6. Can I use whole wheat flour?

You can, but the texture will be denser and slightly nuttier in flavor.

7. Why didn’t I get a pudding layer?

Make sure not to stir the hot water into the batter and use water that’s hot enough.

8. Can I add chocolate chips?

Definitely! Stir a handful into the batter for extra chocolatey bites.

9. Is this kid-friendly?

Yes—kids love the gooey texture and rich chocolate flavor.

10. Can I bake this in ramekins?

Yes, just reduce the baking time to around 20–25 minutes and watch closely.

Conclusion

Chocolate Pudding Cake is a beloved classic for a reason—it’s simple, satisfying, and delivers two desserts in one. The rich, fluffy cake paired with a velvety chocolate pudding sauce is a winning combination that never goes out of style. Whether you’re treating yourself after dinner or sharing with friends and family, this fuss-free recipe will warm hearts and fill bellies with sweet chocolatey comfort. Serve it warm and let the smiles follow—this is the kind of dessert memories are made of.

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