Chocolate Pudding Cake Ii
Indulge in the decadence of **Chocolate Pudding Cake II**, a two-in-one dessert wonder that combines a rich, moist chocolate cake with a luscious self-saucing pudding in just one dish. This easy-to-make recipe comes together in under an hour with pantry staples like cocoa powder, brown sugar, and melted butter, making it a go-to treat for chocolate lovers. The magic happens in the oven, where a layer of boiling water transforms into a fudgy pudding hidden beneath the tender cake. Serve it warm for the ultimate comfort dessert, spooning the silky chocolate sauce over the cake and pairing it with whipped cream or vanilla ice cream for a heavenly finish. Perfect for dinner parties or cozy nights in, this dessert is as impressive as it is simple.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup packed brown sugar
- 0.25 cup granulated sugar (for topping)
- 0.25 cup unsweetened cocoa powder (for topping)
- 1 cup boiling water
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish lightly with butter or nonstick spray.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, 2 tablespoons of cocoa powder, baking powder, and salt.
Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir until a smooth batter forms.
Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula.
In a small bowl, mix together the brown sugar, 1/4 cup granulated sugar, and 1/4 cup cocoa powder. Sprinkle this mixture evenly over the batter in the dish.
Carefully pour the boiling water over the entire surface of the cake batter. Do not stir; this will create the pudding layer during baking.
Place the baking dish in the preheated oven and bake for about 35 minutes, or until the top is set and the edges are bubbling slightly.
Remove the cake from the oven and allow it to cool for 10 minutes. The cake will have a soft, fudgy pudding underneath.
Serve warm, spooning the pudding sauce from the bottom of the dish over each piece. Pair with whipped cream or vanilla ice cream, if desired.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1585 mg | 69% | |
| Total Carbohydrate | 461.9 g | 168% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 322.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 358 mg | 28% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1370 mg | 29% | |
*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.
