Almond Chocolate Pudding Cake
Indulge in the luscious decadence of this Almond Chocolate Pudding Cake, a dessert that’s as rich and satisfying as it is easy to prepare. Featuring a velvety chocolate cake nestled over a gooey self-saucing pudding layer, this recipe combines the nutty crunch of chopped almonds with the deep, comforting flavors of cocoa. A clever technique involves sprinkling a mix of cocoa and brown sugar over the batter and pouring boiling water on top, which creates the magic of two distinct layers during baking. With a hint of almond extract and a soft, melt-in-your-mouth texture, this dessert is perfect for cozy nights or elegant dinner parties. Serve it warm with a dusting of powdered sugar or a scoop of vanilla ice cream for the ultimate comfort food experience. Ready in just 50 minutes, this recipe is a must-try for chocolate lovers seeking something unique!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar
- 2 tablespoons Cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Milk
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.5 cup Chopped almonds
- 0.5 cup Brown sugar
- 0.25 cup Cocoa powder (for topping)
- 1.25 cups Boiling water
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking dish.
In a medium bowl, whisk together the flour, granulated sugar, 2 tablespoons of cocoa powder, baking powder, and salt.
Stir in the milk, melted butter, vanilla extract, and almond extract until the batter is smooth.
Fold in the chopped almonds, then pour the batter evenly into the prepared baking dish.
In a separate small bowl, mix the brown sugar and 1/4 cup of cocoa powder. Sprinkle this mixture evenly over the batter.
Slowly pour the boiling water over the top of the batter and sugar mixture. Do not stir; the water is crucial for forming the pudding layer during baking.
Place the baking dish in the preheated oven and bake for 35 minutes, or until the top is set and slightly cracked.
Remove from the oven and allow the pudding cake to cool for 5-10 minutes before serving.
To serve, scoop a portion into bowls, making sure to include both the cake and pudding layers. Optionally dust with powdered sugar for garnish.
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 403.0 g | 147% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 247.5 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 548 mg | 42% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2018 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
