In this gooey Chocolate Pudding Cake, a deliciously moist chocolate cake on top melts into a creamy and rich chocolate pudding underneath. Serve warm with a scoop of ice cream or a dollop of whipped cream. Serves 6 to 8 depending.
Fact: I’m not the most dessert-iest of people.
Don’t get me wrong, I like desserts… but I’m pretty particular when it comes to them. I like ice cream and cookies, but cake is just meh for me. But pudding cake is a whole other story. Because unlike traditional cakes, pudding cakes requires zero frosting. And that is totally my jam.
So if you find yourself having company over and let’s say you’re not the Bettiest (?) of Betty Crockers… OR you only have 1 hour to turn out a dessert and have only the basic of pantry ingredients on hand? Or, OR maybe you just want to huddle under a pile blankets with a spoon and something chocolaty? This dessert is it!
The whole thing, start to finish takes a little under an hour, which means dessert to your table (or on your lap?) and into your mouth in little to no time.
Did I mention it’s chocolaty?
To Make This Chocolate Pudding Cake You Will Need:
- unbleached all-purpose flour – The base to the cake layer.
- granulated sugar (white) – For sweetening and flavor.
- cocoa powder – For that rich chocolatey flavor. Use natural unsweetened and NOT dutch process.
- baking powder – Will create lightness in the batter, which makes it rise.
- fine salt – Use either sea salt or pink himalayan.
- milk – Lends moisture. Any milk should work, however I prefer whole milk.
- vanilla – Adds warmth and enhances all of the other flavors in this recipe.
- unsalted butter – Adds richness and flavor.
- dark brown sugar – Lends sweetness and caramel flavor.
- mini chocolate chips – For more chocolaty goodness.
- hot coffee – Adds moisture and flavor while enhancing the chocolate flavor. Don’t like coffee? Use hot water.
Preheat your oven to 350°.
In a mixing bowl, measure and add 1 cup unbleached all-purpose flour, 3/4 cup white granulated sugar, 1/4 cup unsweetened cocoa powder, 2 teaspoons baking powder and. 3/4 teaspoon fine salt.
To that pour in 1 cup of milk and 1 teaspoon pure vanilla extract.
Mix until incorporated and then add in 2 tablespoons of melted and cooled unsalted butter.
Mix one last time until combined.
Pour this chocolaty batter into an un-greased 2 to 2-1/2 quart baking dish. Set aside for a moment.
In a small bowl combine the 3/4 cup of dark brown sugar along with the remaining 1/4 cup of cocoa powder and 1/3 cup mini chocolate chips. Break up any large clumps as you stir.
Sprinkle that evenly over the top of the batter. Do Not Stir.
Pour 10 ounces of hot coffee over top. Do Not Stir. Don’t like coffee? Use hot water! Or use half coffee and half hot water
Bake on the middle rack in a preheated 350° oven for 35 to 40 minutes, rotating halfway through. If using anything larger to bake this in, you may want to check it at the 30 to 35 minute mark.
Remove and let rest 20 minutes before serving.
If some of the brown sugar mixture is still on top, don’t worry! It adds delicious texture. But I think I used too big of a pan to be honest.
Now look at all that gooey pudding!
Gooey chocolatey cake that’s also pudding?! Have mercy!
Serve this family style or in individual bowls while warm and top with a scoop (or two!) of ice cream.
Click Here And Check out my Other Pudding Cake Recipes!
Chocolate Pudding Cake
- 1 cup unbleached all-purpose flour
- 3/4 cup granulated white sugar
- 1/2 cup unsweetened cocoa powder, divided
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 tablespoon unsalted butter, melted and cooled
- 3/4 cup brown sugar
- 1/3 cup mini chocolate chips
- 10 ounces hot coffee, or sub with hot water or half of each
- Preheat your oven to 350°
- In a mixing bowl, whisk together the flour, sugar, 1/4 cup of the cocoa, the baking powder and fine salt.
- Pour in the cup of milk and vanilla. Stir until combined and then pour in the melted butter. Stirring one last time to incorporate. Pour this into an un-greased 2½-quart baking dish
- In a small bowl, combine the remaining 1/4 cup cocoa powder with the dark brown sugar and mini chips. Break up any large clumps of sugar and sprinkle it over the top of the batter. DO NOT STIR this into the batter.
- Pour the hot coffee (or hot water, or half of both) over top of the brown sugar/cocoa. DO NOT STIR.
- Carefully place the baking dish into a preheated 350° oven and bake for 35 to. 40 minutes, rotating the pan half way through baking time.If using larger than 2 to 2½ quart baking dish, you'll want to check this at the 30 to 35 minute mark.
- Remove and let cool for 20 minutes before serving.
- Serve slightly warm with a scoop of your favorite ice cream.
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