Chocolate Pudding Cake

This chocolate pudding cake features two delicious layers that form while baking: chocolate cake on top and creamy chocolate pudding sauce on the bottom. Serve this dessert warm with vanilla ice cream or whipped cream.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 341kcal

Author Allison Mattina

Ingredients

Cake:

1 cup all purpose flour
¾ cup light brown sugar*, packed
⅓ cup unsweetened cocoa powder
½ teaspoon espresso powder
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup milk preferably whole or 2%
¼ cup vegetable oil
1 ½ teaspoons pure vanilla extract
generous ½ cup semisweet or bittersweet chocolate chips

Topping:

¼ cup unsweetened cocoa powder
⅔ cup light brown sugar*
1½ cups boiling water
vanilla ice cream or whipped cream for serving

Instructions

Cake:

Preheat oven to 350°F. Lightly grease a 9-inch** square baking pan and set aside.
In a large bowl, whisk flour, brown sugar, cocoa, espresso powder, baking powder, and salt. Add milk, oil and vanilla and whisk until well combined and smooth. Using a rubber spatula, stir in chocolate chips.
Transfer the batter to the prepared pan and spread into an even layer. Proceed with the topping.

Topping:

In a bowl, combine cocoa powder and brown sugar, mixing until well combined (I use a fork). Sprinkle this mixture in an even layer over the top of the cake batter.
Slowly and carefully pour the boiling water evenly over the top. TIP: I pour the water over the back of a large spoon and slowly move it around the pan while pouring. Do not stir or disturb the cake batter underneath.
Transfer to the oven and bake for 25-30 minutes, until the cake layer (on top) is cooked through. The pudding sauce should be bubbling gently around the sides of the pan. Place on a wire rack to cool for about 10 minutes. Serve warm, scooping the cake into bowls and spooning the sauce over the top. Recommended garnishes: vanilla ice cream or whipped cream.

Video

Notes

*Brown sugar: Your brown sugar should be moist and soft. If it is dry or lumpy, swap the brown sugar for granulated sugar.

**Pan size: You need at least 2-inch high sides on your 9-inch square pan. I do not recommend baking in an 8-inch square pan, but a 7x11 should work.

Serving and storage

Serving: This cake is best served warm, shortly after being removed from the oven. It is best within one day of baking, as the cake will absorb some of the pudding sauce over time.

Storing: Leftovers should be tightly covered and refrigerated. Reheat individual servings in the microwave.

Nutrition