Chocolate Pudding Cake
Indulge in the ultimate dessert experience with this decadent chocolate pudding cake! At its heart lies a rich, fudgy layer of chocolate pudding, perfectly cradled beneath a delightfully moist chocolate cake. The best part? You’d never guess how simple it is to whip up this chocolate masterpiece.
Servings 8
Ingredients
For the chocolate cake
- 1 cup (130 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ¼ cup (22 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (180 ml) whole milk, at room temperature
- ¼ cup (57 g) unsalted butter, melted
- 2 teaspoons pure vanilla extract
For the topping
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (22 g) unsweetened cocoa powder
- 1 ¼ cups (300 ml) boiling water
Instructions
Make the cake
- Preheat the oven to 350°F and grease a 9x9 square baking pan with butter or cooking spray.
- Whisk the flour, sugar, cocoa powder, baking powder and salt in a large mixing bowl.
- In a separate bowl whisk together the butter, milk, and vanilla together.
- Pour the milk mixture into the flour cake mixture. Mix until combined.
- Pour the batter into the prepared pan and spread it evenly to the edges.
Make the topping
- Stir the granulated sugar, brown sugar, and cocoa powder together in a small bowl.
- Sprinkle the mixture evenly over the batter. Gently shake the pan to get the topping to spread evenly. Do not mix it into the batter.
- Gently pour the hot water over the top of the pudding. Do not mix it into the batter.
- Carefully transfer the baking pan to the oven and bake for 25 to 30 minutes or until the cake is puffed up and no longer wet on top.
- Remove from the oven and allow to cool for 5 to 10 minutes, then serve and enjoy!
Notes
This cake is best the day it is made! You can store leftovers tightly covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave if desired.