Description
This Chocolate Pudding Cake is a delightful dessert featuring a fluffy chocolate cake layer topped with a rich, gooey hot fudge pudding. The cake magically transforms during baking, with sugar, cocoa, and hot water creating a luscious, molten chocolate sauce beneath the airy cake. Perfect for any occasion, this recipe can be adapted for gluten-free and vegan diets using appropriate substitutions.
Ingredients
Scale
Dry Ingredients
- 1 cup (130g) all purpose flour or gluten free baking flour
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (30g) dutch process cocoa powder
- 2 tsp baking powder
- 1 tsp instant coffee granules
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup milk (regular or plant-based)
- 1/4 cup unsalted butter, melted (regular or plant-based)
- 1 tsp vanilla extract
Topping Ingredients
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (25g) dutch process cocoa powder
- 1 1/4 cup (295ml) boiling hot water
Instructions
- Prepare the Cake Batter: In a large bowl, sift together the flour, light brown sugar, cocoa powder, baking powder, instant coffee granules, and salt to ensure even mixing and remove any lumps.
- Add Wet Ingredients: Stir in the milk, melted butter, and vanilla extract into the dry ingredients, mixing until just combined to form a smooth cake batter without overmixing.
- Transfer to Baking Dish: Pour the cake batter evenly into a greased 8-inch square baking dish or similar oven-safe dish to prepare for the pudding topping.
- Prepare the Topping: In a separate bowl, combine the granulated sugar, light brown sugar, and cocoa powder, mixing well to blend all the dry ingredients for the pudding topping.
- Sprinkle Topping: Evenly sprinkle the sugar and cocoa mixture over the unbaked cake batter in the dish.
- Add Boiling Water: Carefully pour the boiling hot water gently over the back of a spoon onto the sugar and cocoa mixture to avoid disturbing the batter underneath. The water will sink to the bottom and create the pudding layer during baking.
- Bake the Cake: Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake uncovered for about 30 minutes. The top will set into a fluffy cake while the bottom forms a rich, fudgy pudding.
- Cool and Serve: Allow the cake to cool for a few minutes before serving to enjoy warm, moist chocolate cake with indulgent hot fudge pudding. Serve with whipped cream or ice cream if desired.
Notes
- This chocolate pudding cake is basically magic, combining a fluffy cake texture with a molten fudge pudding bottom.
- It is versatile and can be made gluten-free by using gluten-free baking flour and vegan by substituting plant-based milk and butter.
- Be careful when pouring the boiling water over the cocoa mixture to keep the layers separate for the best texture.
- Best served warm to enjoy the contrasting textures of cake and pudding.
- Leftovers can be reheated gently in the microwave for a warm treat.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 320 kcal
- Sugar: 40 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 35 mg