Description
This Chocolate Pudding Cake is a decadent and comforting dessert featuring a rich chocolate cake base topped with a luscious chocolate pudding layer. The unique baking method creates a moist cake with a gooey, chocolatey pudding sauce beneath, making it an irresistible treat perfect for chocolate lovers.
Ingredients
Cake Batter
- 1 cup all-purpose flour (spooned & leveled, 125 grams)
- ¼ cup unsweetened Dutch process cocoa powder (22 grams)
- ⅔ cup granulated sugar (135 grams)
- 2 teaspoons baking powder
- ½ teaspoon instant coffee granules (optional)
- ¼ teaspoon salt
- ⅔ cup whole milk (at room temperature, microwave for 15 to 20 seconds to bring to room temp quickly)
- ¼ cup unsalted butter (melted, 57 grams; ½ stick)
- 1 teaspoon pure vanilla extract
Pudding Topping
- 1 cup packed light brown sugar (200 grams)
- ¼ cup unsweetened Dutch process cocoa powder (22 grams)
- 1 ¼ cups hot or boiling water (300 ml)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C). Lightly spray a 9-inch square baking pan with nonstick cooking spray and set it aside to prepare for the batter.
- Mix Dry Ingredients for Cake: In a large mixing bowl, sift together the all-purpose flour and cocoa powder. Add the granulated sugar, baking powder, instant coffee granules (if using), and salt. Whisk these dry ingredients until they are thoroughly combined.
- Add Wet Ingredients: Pour in the room temperature whole milk, melted unsalted butter, and pure vanilla extract to the dry mixture. Whisk gently until just combined, being careful not to overmix the batter to keep it light.
- Pour Batter into Pan: Transfer the chocolate cake batter to the prepared baking pan and spread it evenly into a smooth layer, ensuring uniform thickness for even baking.
- Prepare the Pudding Mixture: In a separate bowl, whisk together the packed light brown sugar and unsweetened cocoa powder until fully blended. This mixture forms the base of the pudding layer.
- Add the Pudding Layer: Sprinkle or sift the brown sugar and cocoa powder mixture evenly over the surface of the unbaked cake batter in the pan. Do not stir or mix this into the batter; it should remain on top.
- Pour Hot Water: Carefully pour the hot or boiling water over the sugar and cocoa layer, fully covering it but again without mixing. The water will sink through the batter creating the pudding effect as it bakes.
- Bake the Cake: Place the pan in the preheated oven and bake for 25 to 30 minutes. The cake is done when it has puffed up and the top looks set and no longer wet.
- Cool and Serve: Remove the cake from the oven and allow it to cool for 5 to 10 minutes. Serve warm to enjoy the rich cake and pudding textures together.
Notes
- Instant coffee granules in the batter enhance the chocolate flavor but are optional.
- Do not stir the pudding mixture or water into the batter; the separate layers create the unique pudding texture.
- Serving warm highlights the gooey pudding layer best, but leftovers can be gently reheated.
- This recipe works best in a 9-inch square pan; adjust baking time slightly if using a different pan size.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
