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Chocolate Pudding Cake Recipe

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4.2 from 1 review

This delightful Chocolate Pudding Cake is a rich and moist dessert featuring a luscious cocoa-infused cake layer with a gooey, chocolatey pudding underneath. Made with everyday ingredients and brewed coffee to enhance the chocolate flavor, this crowd-pleaser is perfect served warm with vanilla ice cream or whipped cream.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar (divided)
  • 4 Tablespoons Dutch process cocoa powder (divided)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup half and half
  • ¼ cup vegetable oil
  • 1 cup hot brewed coffee (or boiling water)

Add-ins

  • ½ cup semi-sweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ to ensure it reaches the right temperature for baking the cake evenly.
  2. Mix Dry Ingredients: In an 8-inch square baking dish, whisk together the all-purpose flour, granulated sugar, ½ cup light brown sugar, 2 tablespoons of Dutch process cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Create Batter: Make a well in the center of the dry mixture, then pour in the half and half and vegetable oil. Stir gently until you achieve a smooth batter with no lumps.
  4. Add Chocolate Chips: Fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter.
  5. Top with Sugar and Cocoa: Sprinkle the remaining ½ cup light brown sugar and 2 tablespoons Dutch process cocoa powder over the top of the batter. Do not stir this layer as it forms the base for the pudding layer.
  6. Add Hot Coffee: Slowly pour the hot brewed coffee evenly over the entire surface of the cake, ensuring all areas are covered but stirring is not needed.
  7. Bake the Cake: Carefully place the baking dish into the preheated oven and bake for 30 to 35 minutes, or until the top is set and no longer jiggly.
  8. Cool Down: Remove the cake from the oven and allow it to cool for about 10 minutes so the pudding layer thickens.
  9. Serve: Serve the cake warm, scooped into individual bowls. Top with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence if desired.

Notes

  • Use Dutch process cocoa powder for the best deep chocolate flavor and smooth texture.
  • Hot brewed coffee enhances the chocolate flavor but can be replaced with boiling water if preferred.
  • Do not stir the brown sugar and cocoa powder topping or the coffee after adding; this layering creates the signature pudding effect.
  • Best served warm and fresh to enjoy the contrast between cake and pudding layers.
  • For a dairy-free version, substitute half and half with coconut milk or almond milk and use dairy-free chocolate chips.

Find it online: https://yumntasty.com/chocolate-pudding-cake-recipe/