In this gooey Chocolate Pudding Cake, a deliciously moist chocolate cake on top melts into a creamy and rich chocolate pudding underneath. Serve warm with a scoop of ice cream or a dollop of whipped cream. Serves 6 to 8 depending.
Fact: I’m not the most dessert-iest of people.
Don’t get me wrong, I like desserts… but I’m pretty particular when it comes to them. I like ice cream and cookies, but cake is just meh for me. But pudding cake is a whole other story. Because unlike traditional cakes, pudding cakes requires zero frosting. And that is totally my jam.
So if you find yourself having company over and let’s say you’re not the Bettiest (?) of Betty Crockers… OR you only have 1 hour to turn out a dessert and have only the basic of pantry ingredients on hand? Or, OR maybe you just want to huddle under a pile blankets with a spoon and something chocolaty? This dessert is it!
The whole thing, start to finish takes a little under an hour, which means dessert to your table (or on your lap?) and into your mouth in little to no time.
Did I mention it’s chocolaty?
To Make This Chocolate Pudding Cake You Will Need:
- unbleached all-purpose flour – The base to the cake layer.
- granulated sugar (white) – For sweetening and flavor.
- cocoa powder – For that rich chocolatey flavor. Use natural unsweetened and NOT dutch process.
- baking powder – Will create lightness in the batter, which makes it rise.
- fine salt – Use either sea salt or pink himalayan.
- milk – Lends moisture. Any milk should work, however I prefer whole milk.
- vanilla – Adds warmth and enhances all of the other flavors in this recipe.
- unsalted butter – Adds richness and flavor.
- dark brown sugar – Lends sweetness and caramel flavor.
- mini chocolate chips – For more chocolaty goodness.
- hot coffee – Adds moisture and flavor while enhancing the chocolate flavor. Don’t like coffee? Use hot water.
Preheat your oven to 350°.
In a mixing bowl, measure and add 1 cup unbleached all-purpose flour, 3/4 cup white granulated sugar, 1/4 cup unsweetened cocoa powder, 2 teaspoons baking powder and. 3/4 teaspoon fine salt.
To that pour in 1 cup of milk and 1 teaspoon pure vanilla extract.
Mix until incorporated and then add in 2 tablespoons of melted and cooled unsalted butter.
Mix one last time until combined.
Pour this chocolaty batter into an un-greased 2 to 2-1/2 quart baking dish. Set aside for a moment.
In a small bowl combine the 3/4 cup of dark brown sugar along with the remaining 1/4 cup of cocoa powder and 1/3 cup mini chocolate chips. Break up any large clumps as you stir.
Sprinkle that evenly over the top of the batter. Do Not Stir.
Pour 10 ounces of hot coffee over top. Do Not Stir. Don’t like coffee? Use hot water! Or use half coffee and half hot water
Bake on the middle rack in a preheated 350° oven for 35 to 40 minutes, rotating halfway through. If using anything larger to bake this in, you may want to check it at the 30 to 35 minute mark.
Remove and let rest 20 minutes before serving.
If some of the brown sugar mixture is still on top, don’t worry! It adds delicious texture. But I think I used too big of a pan to be honest.
Now look at all that gooey pudding!
Gooey chocolatey cake that’s also pudding?! Have mercy!
Serve this family style or in individual bowls while warm and top with a scoop (or two!) of ice cream.
Click Here And Check out my Other Pudding Cake Recipes!
Enjoy! And if you give this Chocolate Pudding Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Chocolate Pudding Cake
Ingredients
- 1 cup unbleached all-purpose flour
- 3/4 cup granulated white sugar
- 1/2 cup unsweetened cocoa powder, divided
- 2 teaspoons 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
Instructions
- Preheat your oven to 350°
- In a mixing bowl, whisk together the flour, sugar, 1/4 cup of the cocoa, the baking powder and fine salt.
- Pour in the cup of milk and vanilla. Stir until combined and then pour in the melted butter. Stirring one last time to incorporate. Pour this into an un-greased 2½-quart baking dish
- In a small bowl, combine the remaining 1/4 cup cocoa powder with the dark brown sugar and mini chips. Break up any large clumps of sugar and sprinkle it over the top of the batter. DO NOT STIR this into the batter.
- Pour the hot coffee (or hot water, or half of both) over top of the brown sugar/cocoa. DO NOT STIR.
- Carefully place the baking dish into a preheated 350° oven and bake for 35 to. 40 minutes, rotating the pan half way through baking time.If using larger than 2 to 2½ quart baking dish, you'll want to check this 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.
Notes
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Ho La La <3
OMG…this looks freaking amazing!
This was my favorite dessert in college (the dining hall made it and called it Denver Chocolate Pudding). I would always go early to get the first batch out of the oven. THANK YOU for this recipe!
This is called “Brownie Fudge Pudding” at our house, and we have to make a double batch if the whole family is together for an event. We don’t eat it all, but there might be fisticuffs if there isn’t some to take home. But, you have to have ice cream to go with it. Vanilla or coffee, as you wish.
Holy cow, I have no words for the amazing-ness of this. So good, Laurie. Happy Friday to you!
Oh yeah is right! This looks so amazing! I want a bowl now!
the entire time I was reading this post, I was praying to the cooking gods this was a microwave (gasp!!) one. oh, don’t get me wrong, I’ll definitely still try this with a regular oven, but you have to admit sometimes you just can’t wait that long to indulge! 😉 yay chocolate! happy friday laurie!
If you want a microwave version maybe substitute with self rising flour. I think that is one of the ways mug cakes are made.
For a gooey chocolate lover such as myself, your casserole dish full of chocolate pudding cake is setting my senses a-fire! Have a fun weekend, Laurie!
WHAAAAATTTTTTTTT. I wonder how this would ship.
Laurie this looks like a big dish of yumminess!
I love this! The only problem is that I would eat the entire pan all by myself.
This looks so lovely!
This needs to get in my belly. Like now.
Wow, I can’t believe you make this all in one pan! What a great recipe!!
Oh my goodness does that look heavenly!
Thanks for ruining my diet! That looks spectacular! xoxo
Does it taste like coffee?
Great question! I personally could barely could taste it, you could use water but the coffee really brings out the chocolate flavor. 🙂
Woah! This looks amazing! All the gooey-ness ! Yum!
I’m not a real huge dessert fan, either. The fancier it is — well, I won’t make it and I’ll probably only eat a bite or two. That’s it. I really prefer simpler desserts.
I remember something like this from when I was a kid — also a lemon version. I’m not sure which was my favorite. I think I’ll make this tomorrow.
Oh, I meant to add: neither of my daughters like coffee at all. I add coffee to most chocolate desserts and they don’t know it’s there unless I tell them. It makes the chocolate taste more chocolate-y.
looks delish. do you know if this would work with almond milk?
This pudding cake looks really delicious. We are a bit different because I am really addicted to cakes, especially the chocolate ones. I want to try this one and thanks for sharing this recipe. I hope I’ll be be able to follow this one.
is it bad i want to eat that entire cake for lunch right now??!?! please don’t judge me! I’m starving. and I love pudding cake! look at all that goo!
Give me a spoon and a whole pan of this – I’m getting all up in its business.
Of course I couldn’t resist long to try this yummy recipe and it was a much appreciated dessert for us chocolate addicts! I will post pics on my blog tomorrow for Easter with a link to your blog. Thanks again for sharing this deliciously addictive recipe!
I am new to baking and have done your gooey chocolate cake 4 times already! The first time was not successful because I baked it for too long (didn’t look done so I put more time) not realizing that it was supposed to be soft.
2nd time was a charm and I have been charmed ever since. 🙂
this recipe is so easy and all the ingredients are the pantry staples. whenever i wanted to bake a quick dessert, this one was it.
last night i made one for my boss’ b-day. i cut him a big slice this morning and he was PLEASED (he’s a big chocolate lover).
so there, I must thank you for sharing this wonder and so-easy recipe. thank you thank you thank you!
This certainly looked delicious, but I tried it and I’m not sure why but it turned out gummy and not sweet enough. The coffee had a bit of an overpowering flavor and the “cake” was rubbery. I was hoping for gooey, cakey goodness but I don’t think I’ll even try to make this again, sadly.
Thank you for this recipe! I made this all the time when I was a kid (served with whipped cream, made with a whisk until my mom let me use the mixer). I’ve now used your recipe twice to make it with my kids (age two and five). As delicious and simple as I remember it!
Addendum: I make this with hot water instead of hot coffee because that’s how my childhood recipe made the pudding…and I bake it only just until it looks like cake so it’s very soft and not at all gummy like another person commented.
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I wish you ladies would just post the recipe and keep your personal stuff to yourselves. One recipe I saw on another story gave her potty training story before giving up the recipe!
A W E S O. M E N E S S S S S !!!!!!!!!!!!!!!
I’ve been looking for this recipe that I made when I was living in Sweden in 2006. I just made it but this time a gluten free version since I don’t eat gluten anymore. I used coconut sugar, almond milk and decaf coffee with the same great results. Thank you!
Awesome! I’m so glad you enjoyed it!
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