Description
This Chocolate Pudding Cake is a delightful dessert that features a moist, cocoa-flavored cake layer with a rich, chocolate pudding sauce underneath. The unique baking method allows the boiling water poured over the batter to create a luscious sauce during baking, making each serving a delicious combination of cake and pudding in one simple dish.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free flour blend)
- 3/4 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup milk (dairy or plant-based)
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
Topping
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder
Other
- 1 1/4 cups boiling water
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix dry ingredients: In a medium bowl, combine the flour, 3/4 cup granulated sugar, 2 tbsp cocoa powder, baking powder, and salt. Whisk these together to ensure they are evenly distributed.
- Add wet ingredients: Stir in the milk, melted butter or coconut oil, and vanilla extract into the dry mixture until you achieve a smooth batter. Spread this batter evenly into the prepared baking dish.
- Prepare topping: In a separate bowl, mix together the 1/2 cup granulated sugar, brown sugar, and 1/4 cup cocoa powder. Evenly sprinkle this mixture over the batter in the dish.
- Add boiling water: Slowly pour 1 1/4 cups boiling water over the topping without stirring to allow the pudding sauce to form during baking.
- Bake: Place the baking dish in the oven and bake for 35 to 40 minutes. The cake top should appear set while a pudding-like sauce forms underneath.
- Cool and serve: Allow the cake to cool for 10 minutes before serving. Scoop portions so that each serving includes both cake and the rich chocolate sauce underneath.
Notes
- For a dairy-free version, substitute milk with almond, soy, or oat milk and use coconut oil instead of butter.
- Use gluten-free flour blend to make the cake gluten-free.
- Do not stir after pouring boiling water to ensure the pudding sauce forms correctly.
- This dessert is best served warm for the richest pudding experience.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
