In this gooey chocolate pudding cake, a deliciously moist chocolate cake melts on top into a creamy and rich chocolate pudding underneath. Serve warm with a scoop of ice cream or a dollop of whipped cream. Makes 6 to 8 servings, depending.
Fact: I’m not the most dessert-loving person.
Don’t get me wrong, I love desserts…but I’m pretty picky when it comes to them. I like ice cream and cookies, but cake is just meh. But custard pie is a whole different story. In contrast to conventional cakes, custard cakes do not require icing. And that’s all mine jam.
So if you’ve got company and let’s say you’re not the Betty Crockers’ Betties(?)… OR Only have 1 hour to make a dessert and only have the basic pantry ingredients on hand? Or, OR maybe you just want to snuggle under a bunch of blankets with a spoon and some candy bars? This dessert is it!
The whole thing takes a little under an hour from start to finish, which means dessert will be on your table (or on your lap?) and in your mouth in no time.
Did I mention it’s chocolatey?
To make this chocolate pudding cake you will need:
- unbleached all-purpose flour – The base for the cake layer.
- granulated sugar (White) – For sweetening and flavoring.
- cocoa powder – For that rich chocolaty taste. Use natural unsweetened and NOT Dutch process.
- baking powder – Creates lightness in the dough, causing it to rise.
- fine salt – Use either sea salt or pink himalayan.
- milk – Moisturizes. Any milk should work, but I prefer whole milk.
- Vanilla – Adds warmth and enhances all other flavors in this recipe.
- unsalted butter – Adds fullness and flavor.
- dark brown sugar – Imparts sweetness and caramel flavor.
- Mini Chocolate Chips – For more chocolate enjoyment.
- hot coffee – Adds moisture and flavor while enhancing the chocolate flavor. Don’t you like coffee? Use hot water.
Preheat your oven to 350°.
In a mixing bowl, measure and add 1 cup all-purpose unbleached flour, 3/4 cup white caster sugar, 1/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, and 1 cup. 3/4 teaspoon fine salt.
Add 1 cup of milk and 1 teaspoon of pure vanilla extract.
Mix until incorporated, then add 2 tablespoons melted and cooled unsalted butter.
Mix one last time until combined.
Pour this chocolatey batter into an ungreased 2 to 2-1/2 quart casserole dish. Set aside for a moment.
In a small bowl, combine 3/4 cup dark brown sugar along with the remaining 1/4 cup cocoa powder and 1/3 cup mini chocolate chips. Break up any large lumps while stirring.
Sprinkle this evenly over the top of the dough. Don’t stir.
Pour 10 ounces of hot coffee over it. Don’t stir. Don’t you like coffee? Use hot water! Or use half coffee and half hot water
Bake on the middle rack in a preheated oven at 350° for 35 to 40 minutes, turning halfway through. If you’re using something larger to bake, you might want to check at the 30-35 minute mark.
Remove and let rest 20 minutes before serving.
If there’s still some brown sugar mixture on top, don’t worry! It adds delicious texture. But I think I used too big a pan to be honest.
Now look at all the sticky pudding!
Gooey Chocolate Cake That’s Pudding Too?! Have mercy!
Serve this dish family style or in individual bowls while it’s still warm and top with a scoop (or two!) of ice cream.
Click here and check out my other custard pie recipes!
Enjoy! And if you try this chocolate pudding cake recipe, let me know! Take a picture and tag me chirp or instagram!
Yield: 8th portions
chocolate pudding cake
A deliciously moist chocolate cake on top melts into chocolate pudding underneath in this gooey chocolate pudding cake. Serve warm with a scoop of ice cream or a dollop of whipped cream. For 6 to 8 people.
- 1 Cup unbleached all-purpose flour
- 3/4 Cup granulated white sugar
- 1/2 tablespoon unsweetened cocoa powder, divided
- 2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 Cup whole milk
- 1 teaspoon pure vanilla extract
- 2 tablespoon unsalted butter, melted and cooled
- 3/4 Cup Brown sugar
- 1/3 Cup Mini Chocolate Chips
- 10 ounces hot coffee, or sub with hot water or half of each
Preheat your oven to 350°
In a mixing bowl, whisk together flour, sugar, 1/4 cup cocoa, baking powder, and fine salt.
Pour in the cup of milk and vanilla. Stir until combined, then pour in the melted butter. Stir one last time to incorporate. Pour this into an ungreased 2½ liter casserole dish
In a small bowl, combine the remaining 1/4 cup cocoa powder with the dark brown sugar and mini chips. Break up large lumps of sugar and sprinkle them over the dough. DO NOT STIR in the dough.
Pour the hot coffee (or hot water, or half of both) over the brown sugar/cocoa. DO NOT STIR.
Carefully place the casserole dish in a preheated 350° oven and bake for 35 to. Bake for 40 minutes, turning the pan halfway through the baking time.If you are using a pan larger than 2 to 2½ liters, you should check at the 30 to 35 minute mark.
Remove and let cool for 20 minutes before serving.
Serve slightly warm with a scoop of your favorite ice cream.
Portion: 1scoop, Calories: 291kcal, Carbohydrates: 58G, Protein: 3G, Fat: 6G, Saturated Fatty Acids: 3G, Polyunsaturated fat: 0.2G, Monounsaturated fatty acids: 1G, Trans fats: 0.1G, Cholesterol: 12mg, Sodium: 275mg, Potassium: 111mg, Fiber: 1G, Sugar: 45G, Vitamin A: 154ie, Vitamin C: 0.04mg, Calcium: 127mg, Iron: 1mg
This post may contain affiliate links.