Chocolate Pudding Cake (recipe)
If I had a quarter for every time my husband has requested this Chocolate Pudding Cake, I could hire a personal chef to make it for him. I might have enough left over to take a little vacation. Maybe wallpaper the bathroom in twenty dollar bills? I could… ok, you get the idea. He loves this cake. And I love him, so I make it. A lot.
I must admit, the man has good taste. Chocolate Pudding Cake is pretty incredible.
The cooking method for this cake is kind of unusual. You spread the chocolate cake batter into the baking dish before sprinkling the top with a combination of brown sugar and unsweetened cocoa. Then you pour boiling water over everything and slide it into the oven. While baking, the soft, crackly cake layer rises to the top, and the rich hot fudge pudding sinks to the bottom. It is a match made in heaven.
And oh man, it smells amazing while bubbling and baking. In fact, my daughter came running into the kitchen while this was still in the oven and asked, “Can I eat that smell?!” Scoop it into bowls while it’s still piping hot and make sure you top it with a dollop of whipping cream or homemade vanilla ice cream. Leftovers can be stored in the refrigerator and heated in the microwave one delicious bowl at a time.
Make this cake for someone you love. It’s highly likely they will take one bite and love you just a little bit more.
Chocolate Pudding Cake
Yield: 6 servings
1 c. unbleached flour
1 t. baking powder
1/4 t. salt
2/3 c. sugar
2 T. + 1/4 c. unsweetened baking cocoa (divided)
2 T. butter, melted
1 t. vanilla extract
1/2 c. half & half
1 c. brown sugar
1 3/4 c. boiling water
- In a medium bowl, stir together flour, baking powder, salt, sugar, and 2 T. cocoa. In a smaller bowl, mix melted butter, vanilla extract, and half & half together. Add to the flour mixture, blending lightly.
- Spread the cake batter on the bottom of a buttered 1 1/2 quart baking dish. Combine the brown sugar and 1/4 c. cocoa and sprinkle it over the batter.
- Carefully pour the boiling water over the top of the cake. Bake at 350-degrees for 30 minutes. (The top should be set and feel slightly spongy to the touch. The cake will still seem jiggly because of the pudding layer on the bottom.)
- Serve immediately with whippping cream or ice cream.
I love these Signature Housewares Fluted Bowls (Amazon). They come in a set of 6 assorted colors. So fun & bright and perfect for Chocolate Pudding Cake! Dishwasher & microwave safe.
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