This traditional Chocolate Pudding Cake feels like a little bit of magic and my childhood baked into a dish. You pour the batter, sprinkle on sugar and cocoa, add hot water and somehow, out of the oven comes a soft, chocolatey cake with its own silky pudding sauce underneath – no eggs or cake mixer needed!
It’s gooey, comforting, and I dare say, one of the best chocolatey treat. Best served straight from the oven with a scoop of vanilla ice cream (or just on its own). This is the kind of dessert that makes you close your eyes after the first bite – rich, homey, and deeply satisfying.
INGREDIENTS
Cake Batter
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup cocoa powder
- 1 tsp instant coffee powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup milk
- 70g butter (melted)
Chocolate Pudding Sauce
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1 tsp instant coffee powder
- 2 cups boiling water
HOW TO MAKE IT
- Pre-heat the oven to 180 degrees celcius and grease an oven friendly pan/dish with butter. Set aside.
- In a mixing bowl, combine the ‘Cake Batter’ ingredients together and stir with a wooden spoon / a whisk until well mixed. Transfer to the greased cake pan, making sure the batter is spread evenly.
- In a separate bowl, mix all of the ingredients under ‘Chocolate Pudding Sauce’ except the boiling water. Sprinkle evenly on top of the cake batter.
- Gently pour the boiling water evenly over the top of the cake batter. Do not mix, just leave it as is.
- Bake in the oven for 25-30 minutes and serve immediately with vanilla icecream (optional).
Watch the recipe video HERE.
FAQ
1. What’s a chocolate pudding cake?
It’s a traditional cake that is self-saucing because as it bakes, the bottom turns into a warm chocolate sauce (the pudding) while the top becomes a soft, fluffy cake.
2. Can I make it ahead?
This dessert is best fresh and warm, but if you’ve got leftovers, a quick 15–20 seconds in the microwave brings it right back to that gooey goodness.
3. Can I omit the coffee powder?
Yes you can! I just find adding coffee powder elevates the cocoa taste even more but you can definitely go without if you’re looking to make a caffeine-free dessert.
4. Can I reduce the sugar?
You can, but the sugar helps create the pudding layer underneath. Cutting too much might make it less saucy so just trim a little if needed.
5. Can I bake it in individual cups or ramekins?
Absolutely! Individual ramekins make the cutest servings. Just shorten the bake time to 20 – 25 mins.
6. How do I know it’s done?
The top should look baked and slightly cracked, with the sides bubbling with the chocolate pudding sauce.
SHE HAS CRAVINGS 