Chocolate Chocolate Pudding Cake with Chocolate Ganache
Indulge in the ultimate chocolate lover’s dream with this decadent Chocolate Chocolate Pudding Cake with Chocolate Ganache. This triple-threat treat layers moist, rich chocolate cake with velvety chocolate pudding and tops it off with a luscious, glossy chocolate ganache. The recipe features a tender cake base made with boiling water for a perfectly light crumb, while instant pudding fills the cake’s signature poke-hole pattern for bursts of creamy flavor in every bite. A silky ganache made with semisweet chocolate chips and heavy cream takes this dessert to pure bliss. Ready in under an hour and with a make-ahead option, it’s an effortless showstopper for gatherings or special occasions. Serve it chilled or just above room temperature for a dessert that’s as versatile as it is indulgent. Perfect for satisfying even the most intense chocolate cravings!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 3.9 ounces instant chocolate pudding mix
- 2 cups whole milk (for pudding)
- 1 cup semisweet chocolate chips
- 0.75 cups heavy cream
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth and well combined.
Slowly stir in the boiling water. The batter will be thin, which is normal.
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the pudding. In a medium bowl, whisk the instant chocolate pudding mix with 2 cups of milk until thickened, about 2 minutes. Set aside.
Once the cake is done baking, remove it from the oven and let it cool for 10 minutes. Then, use the handle of a wooden spoon to poke holes evenly across the surface of the cake.
Spoon the prepared pudding over the cake, spreading it evenly so it fills the holes. Cover and refrigerate for at least 1 hour to allow the pudding to set.
To make the ganache, place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream and butter over medium heat until just simmering.
Pour the hot cream mixture over the chocolate chips and let it sit for 2 minutes to melt. Then, stir until smooth and glossy.
Remove the cake from the refrigerator and pour the ganache over the top, spreading it evenly with a spatula.
Refrigerate the cake for another 30 minutes to allow the ganache to set. Slice into squares and serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
6092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.3 g | 403% | |
| Saturated Fat | 137.7 g | 688% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 5957 mg | 259% | |
| Total Carbohydrate | 832.9 g | 303% | |
| Dietary Fiber | 86.3 g | 308% | |
| Total Sugars | 556.6 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 10.9 mcg | 55% | |
| Calcium | 1335 mg | 103% | |
| Iron | 48.0 mg | 267% | |
| Potassium | 5031 mg | 107% | |
*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.
