Chocolate Cake Pudding
Indulge in the ultimate comfort dessert with this decadent Chocolate Cake Pudding, a rich and gooey treat that combines the best of both worlds—moist chocolate cake on top and a luscious, self-saucing pudding on the bottom. Crafted with simple pantry staples like unsweetened cocoa powder, brown sugar, and semisweet chocolate chips, this easy-to-make dessert transforms into a show-stopping masterpiece right in your oven. The magic happens as boiling water is poured over the batter before baking, creating a fudgy pudding layer beneath a soft cake crust. Perfect for chocolate lovers, this crowd-pleaser is ideal for any occasion and tastes heavenly when served warm with whipped cream or a scoop of vanilla ice cream. Ready in under an hour and serving up to six, this Chocolate Cake Pudding recipe is pure decadent bliss you’ll want to make again and again!
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Recipe Information
Ingredients
- 0.5 cups Unsweetened cocoa powder
- 1 cups All-purpose flour
- 1 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Whole milk
- 0.25 cups Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- 0.75 cups Brown sugar
- 1.25 cups Boiling water
- 0.5 cups Semisweet chocolate chips
- Whipped cream or vanilla ice cream (optional for serving)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with butter or non-stick spray.
In a medium mixing bowl, whisk together the unsweetened cocoa powder, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Pour in the whole milk, melted butter, and vanilla extract. Stir until the batter is smooth and lump-free.
Spread the batter evenly into the prepared baking dish using a spatula.
In another bowl, mix the brown sugar and an additional 2 tablespoons of cocoa powder. Sprinkle this mixture evenly over the chocolate batter in the dish.
Pour the boiling water evenly over the top of the mixture. Do not stir! The water will soak through the layers and create the pudding texture as it bakes.
Sprinkle the semisweet chocolate chips on top of the batter.
Carefully transfer the baking dish to the preheated oven and bake for 35 minutes or until the top is set and slightly springy. The bottom will be gooey, forming the pudding layer.
Remove from the oven and allow the cake pudding to cool for 5–10 minutes. The pudding layer will thicken slightly as it cools.
Serve warm with whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
3028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1942 mg | 84% | |
| Total Carbohydrate | 554.4 g | 202% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 379.6 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 503 mg | 39% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 2697 mg | 57% | |
*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.
