Chocolate Pudding Cake defines decadence, indulgence, and the goodness of chocolate desserts. These fudgy pudding cakes offer two treats in one and consist of two layers – a comforting, gooey chocolate cake and a thick chocolate sauce. You may know this dessert as a Hot Chocolate Fudge Cake, a Chocolate Brownie Pudding Cake, a Chocolate Upside Down Cake, or maybe as a Self-Saucing Chocolate Pudding Cake. I have made many chocolate cakes in my life but this one has my heart. If you love the flavor and texture of a good old chocolate pudding, then you’re going to love this cake!
It is everyday fare, rich, satisfying, and perfect when served warm from the oven, preferably with a scoop of vanilla or coffee flavored ice cream. If there are any leftovers, they can be covered and stored in the refrigerator and simply reheated in the microwave. If you make this cake at home, I promise everyone is going to fall in love with it!
3/4 cup all-purpose flour
2 tps baking powder
3 tps Dutch-processed cocoa powder
1/4 cup unsalted butter, melted
1/2 cup whole milk
1/4 tps salt
3/4 cup granulated sugar
1/4 tps salt
2 tps pure vanilla extract
1 1/2 cups water
1/3 cup granulated sugar
1/3 cup light brown sugar
1/4 cup Dutch-processed cocoa powder
To make the cake:
Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a non-stick cooking spray, an 8 inch (20 cm) square baking pan.
Mix together flour, cocoa, baking powder, and salt in a medium bowl. Mix in sugar until combined.
Using an electric or stand mixer to mix together milk, butter, and vanilla in a small bowl until combined.
Pour into the flour mixture and mix well. Once the flour is just incorporated, add nuts and carefully fold it in with a spatula.
Spread the batter evenly onto the bottom of the prepared pan and smooth the top.
To make the pudding:
Boil water in a kettle.
Combine cocoa, granulated sugar, and brown sugar in a small bowl and sprinkle evenly over batter to coat the entire surface. Pour the hot over top without stirring.
Place the pan in the oven and bake for 25–30 minutes, or until the cake is puffed and just beginning to pull away from the sides of the pan.
Remove from the oven and place on a wire rack to cool for 15 minutes.
Spoon out slices, serve each slice upside-down and serve cake warm. While baking, the water sinks to the bottom and creates a chocolate sauce, and the cake rises to the top, spooning pudding sauce over the cake. Top with vanilla ice cream if you like.
Leftovers can be covered and stored in the refrigerator, for up to 3 days.
Make sure that your cake is baked perfectly. If not, it won’t be able to hold the pudding and you might end up with a chocolate mush instead of a beautiful cake.
Did you love this Chocolate Pudding Cake? Give it a try and leave a comment to let me know what you think! Enjoy!