Chocolate Pudding Cake

Chocolate Pudding Cake Recipe

Chocolate Pudding Cake
Chocolate Pudding Cake

My passion for pudding is not new; not only it sounds fancy if you will make it, fall in love with it. So today I have decided to make rich, silky, and saucy Chocolate Pudding Cake, I have two reasons to make it first has a fudge-like texture with crisp top, and second is its basic ingredient is chocolate. Chocolate Pudding Cake is the foremost cake to the decadent Molten Chocolate Cake; both have chocolate sauce underneath layer in the chocolate cake, it is an old fashioned cake yet easy and fast to make. 

This chocolate pudding cake consists of three layers; cake batter, cocoa, and sugar dry mix; this will create the chocolatey sauce and hot water. All you need to make this cake is to mix dry ingredients to wet ingredients make the batter, pour it into the dish. Next mix the sugar and cocoa powder; sprinkle this dry mix over the cake batter, lastly pour the boiled water over the top. Bake for about 30 minutes, allow it cool and have it.

Just because can't compromise with the taste I have done something special in this whole process is dissolve 1-2 tablespoon coffee to the hot water, we have poured lastly; this will enhance its chocolate flavor; it will bring the rich bitter-sweet chocolate flavor.

So I just wanted that you should try this old-fashioned dessert that has a gooey chocolate cake with a thick chocolatey sauce like pudding.

Chocolate Pudding Cake with Vanilla Ice-cream
Chocolate Pudding Cake with Vanilla Ice-cream

Prep Time: 5minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6
Course: Dessert
Cuisine: American 


For the Cake:

3/4 cup all-purpose flour

1/4 cup unsalted butter, melted

1/2 cup full-fat milk 

3/4 cup granulated sugar

3 tbsp dutch-processed cocoa powder

2 tsp baking powder

2 tsp vanilla extract

1/4 tsp salt

For Pudding Sauce:

1/4 cup Dutch-processed cocoa powder

1/3cup granulated powder

1/3 cup brown sugar

1 1/2 cup boiling water

2 tbsp instant coffee powder

Instructions :

Grease the 9 inches square pan, preheat the oven to 350 degrees F. In a bowl sift the flour, cocoa powder, salt, and baking powder, add granulated sugar, and mix. 


In a small bowl mix together milk, butter, vanilla and combine well. Now add in dry ingredients to wet ingredients and incorporate well, scrape the batter and transfer into the greased pan, smooth the batter with a spatula.


To Make the Pudding:


In a small bowl, mix the cocoa powder, granulated sugar, and brown sugar stir to combine, sprinkle over the top of the batter, coat the whole surface of the batter evenly.


Dissolve the instant coffee powder into the boiling water and pour hot water over the top of the dry mixture layer  and let it as-is, do not stir. 


Bake the cake for about 30 minutes until the top is set and cracked, avoid over-baking this will dry cake and we would not get the sauce as needed in the recipe. Allow it cool into the pan on a wire rack.


 Serve it warm accompanied with the vanilla ice-cream if you like and drizzle with the pudding sauce, Keep the leftover cake covered in the refrigerator for 3-4 days, If you like to reheat before serving.



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