Chocolate Self Saucing Pudding
Dive into the decadence of Chocolate Self Saucing Pudding, a magical dessert that's as easy to make as it is indulgent. This classic recipe creates its own rich, velvety chocolate sauce beneath a moist, fudgy cake layer as it bakes—all in one dish! Made with pantry staples like cocoa powder, brown sugar, and milk, this comforting treat comes together with just 15 minutes of prep time. The key to its luscious texture is the unique step of pouring boiling water over the batter before baking, resulting in a gooey, chocolatey sauce that’s perfect for scooping. Serve this warm delight straight from the oven, paired with a dollop of whipped cream or a scoop of vanilla ice cream, to wow your family or guests. Whether you're looking for an easy dessert for dinner parties or a cozy treat for yourself, this pudding is guaranteed to satisfy every chocoholic's cravings.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Milk
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.5 cup Brown sugar
- 0.25 cup Unsweetened cocoa powder (for sauce)
- 1.25 cups Boiling water
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 1.5-quart (1.5-liter) baking dish.
In a medium mixing bowl, combine the flour, cocoa powder, granulated sugar, baking powder, and salt. Mix these dry ingredients well.
Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir until just combined to form a thick batter. Do not overmix.
Spread the batter evenly into the greased baking dish, smoothing the top with a spatula.
In a separate small bowl, mix the brown sugar and the additional cocoa powder for the sauce topping.
Sprinkle the brown sugar and cocoa mixture evenly over the batter in the baking dish.
Carefully pour the boiling water over the back of a spoon onto the top of the batter. Do not stir. The water will sit on top and turn into a sauce as the pudding bakes.
Place the baking dish in the preheated oven and bake for 35 minutes, or until the top of the pudding is set and slightly springy to the touch.
Remove from the oven and let cool for 5 to 10 minutes. The pudding will still be hot, but the sauce underneath will thicken slightly as it rests.
Serve the pudding warm, scooping into bowls to reveal the chocolate sauce underneath. Pair with vanilla ice cream or whipped cream for an extra indulgence.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1566 mg | 68% | |
| Total Carbohydrate | 416.9 g | 152% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 278.5 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 320 mg | 25% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1499 mg | 32% | |
*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.
