Imagine the rich aroma of chocolate wafting through your kitchen as you prepare this delightful Chocolate Pudding Cake.
It’s a simple yet decadent dessert, bringing cozy comfort in every bite.
With just a few basic ingredients, this indulgent treat transforms into a luscious pudding-like cake with a gooey chocolate layer underneath.
Serve warm with a scoop of vanilla ice cream, and let’s bring this delicious dish to life together!
Kitchen Tools Required
- 1 Medium mixing bowl
- 1 Large mixing bowl
- 1 Whisk
- 1 9×9 inch baking dish
- 1 Oven
- 1 Cooling rack
- Measuring cups and spoons
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 3/4 cup Granulated sugar
- 3 tablespoons Unsweetened cocoa powder
- 1/2 cup Milk
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1/2 cup Brown sugar, packed
- 1/4 cup Unsweetened cocoa powder
- 1 1/4 cups Boiling water
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Chocolate Pudding Cake, follow the timeline below:
- Reading and Preparation Time (5 minutes):
- Spend a few minutes reading the entire recipe to familiarize yourself with the ingredients, equipment, and steps involved.
- Gather Ingredients and Equipment (5 minutes):
- Collect all the required ingredients and equipment listed in the recipe.
- Prep Work (10 minutes):
- Preheat the oven to 350°F (175°C).
- In a medium mixing bowl, combine the dry ingredients: flour, baking powder, salt, granulated sugar, and 3 tablespoons of cocoa powder.
- Stir in the wet ingredients: milk, melted butter, and vanilla extract until smooth.
- Assembly (5 minutes):
- Spread the batter evenly in the 9×9 inch baking dish.
- In a separate bowl, mix the brown sugar and 1/4 cup cocoa powder.
- Sprinkle this mixture evenly over the batter in the baking dish.
- Pour the boiling water over the top of the mixture in the baking dish; don’t stir.
- Baking (35 minutes):
- Place the baking dish in the preheated oven and bake for 35 minutes or until the top appears set.
- Cooling (10 minutes):
- Remove the cake from the oven and let it rest on a cooling rack for 10 minutes before serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, whisk together flour, baking powder, salt, granulated sugar, and 3 tablespoons of cocoa powder.
Stir in milk, melted butter, and vanilla extract until smooth.
Spread the batter evenly in the 9×9 inch baking dish.
In a separate bowl, mix the brown sugar and 1/4 cup cocoa powder.
Sprinkle the brown sugar and cocoa mixture evenly over the batter in the baking dish.
Pour the boiling water over the top of the mixture in the baking dish; don’t stir.
Bake in the preheated oven for 35 minutes, or until the top appears set.
Remove from oven and let it rest on a cooling rack for 10 minutes before serving.
Serving Tips
- Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside the warm cake for a classic flavor pairing.
- Whipped Cream: Add a dollop of whipped cream on top for a light and creamy contrast.
- Fresh Berries: Garnish with fresh strawberries or raspberries to add a burst of freshness and color.
- Chocolate Shavings: Sprinkle some chocolate shavings on top for an extra touch of indulgence.
- Caramel Sauce: Drizzle with caramel sauce for a delightful blend of sweet and salty flavors.
Storage
To store Chocolate Pudding Cake, cool completely before covering tightly with plastic wrap or an airtight container.
Refrigerate for up to three days.
Reheat portions in the microwave before serving.
Freezing
To freeze Chocolate Pudding Cake, allow it to cool completely.
Then wrap it tightly in plastic wrap and aluminum foil.
Label and store in the freezer for up to three months.
Reheating
To reheat Chocolate Pudding Cake, use a microwave on medium power for 20-30 seconds.
Or cover and warm in a 350°F oven for 10 minutes.
This will help maintain its moist texture.
Final Thoughts
Indulging in a chocolate pudding cake is a delightful experience.
The combination of a moist cake with a rich pudding topping creates a dessert that’s both comforting and satisfying.
Whether served on its own or paired with ice cream or whipped cream, this cake is sure to be a crowd-pleaser.
Enjoy the simple preparation and the delicious outcome that will have everyone asking for seconds.
Frequently Asked Questions
Can I Use Gluten-Free Flour for This Recipe?
You can use gluten-free flour, but guarantee it’s a 1:1 substitute for all-purpose flour. Check that your gluten-free blend contains a binding agent like xanthan gum for proper texture. Follow the recipe steps precisely for best results.
How Can I Make This Cake Vegan-Friendly?
Replace milk with almond milk, use vegan butter instead of unsalted butter, and substitute a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for the egg. Confirm all ingredients, like sugar, are vegan-certified.
What Can I Substitute for Brown Sugar?
You can substitute brown sugar with 1/2 cup granulated sugar plus 1 tablespoon molasses. Mix thoroughly until well combined. Maintain precise measurements to guarantee the sweetness and moisture levels mimic the original ingredient effectively.
Is There a Way to Reduce the Sugar Content?
To reduce sugar content, use 1/2 cup granulated sugar and 1/4 cup brown sugar. Substitute 1 tablespoon of cocoa powder for sweetness. Adjust taste by adding vanilla extract. Guarantee consistent texture by maintaining wet-to-dry ingredient ratios.
Can I Add Nuts or Chocolate Chips to the Batter?
You can definitely incorporate nuts or chocolate chips into the batter. Add 1/2 cup of either to the initial mixture before spreading it in the baking dish. Make certain of even distribution for consistent texture and flavor throughout.
Chocolate Pudding Cake
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Whisk
- 1 9×9-inch baking dish
- 1 Oven
- 1 Cooling rack
- 1 Measuring cups and spoons
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar packed
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups boiling water
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium mixing bowl, whisk together flour, baking powder, salt, granulated sugar, and 3 tablespoons of cocoa powder.
- Stir in milk, melted butter, and vanilla extract until smooth.
- Spread the batter evenly in the 9×9 inch baking dish.
- In a separate bowl, mix the brown sugar and 1/4 cup cocoa powder.
- Sprinkle the brown sugar and cocoa mixture evenly over the batter in the baking dish.
- Pour the boiling water over the top of the mixture in the baking dish; do not stir.
- Bake in the preheated oven for 35 minutes, or until the top appears set.
- Remove from oven and let it rest on a cooling rack for 10 minutes before serving.
Notes
