Sauce:<\/h3>\n\n- Brown sugar:<\/strong> Packed brown sugar is essential for giving the sauce its stickiness and balancing the bitterness of the cocoa.<\/li>\n
- Baking cocoa:<\/strong> This gives the intense chocolate flavor, but unlike cocoa powder, it\u2019s bitter and unsweetened. The flavor can vary between different types and brands, so keep testing until you\u2019ve found the one that suits your palate.<\/li>\n
- Boiling water:<\/strong> Cocoa powder won\u2019t dissolve easily, but persist with boiling water until you have a slurry at first, then a smoother sauce once the sugar dissolves.<\/li>\n<\/ul>\n
Cake:<\/h3>\n\n- Flour:<\/strong> Use all-purpose flour as the base of the batter, since this isn\u2019t a cake that has to rise high.<\/li>\n
- Sugar:<\/strong> Regular white sugar will be sufficient to temper the bitterness of the cocoa and bring out the butter and vanilla aromas, but for convenience, you could stick with the same brown sugar used in the sauce.<\/li>\n
- Baking cocoa:<\/strong> As with the sauce, baking cocoa will give the batter that deep chocolateness. You could opt for unsweetened cooking chocolate, but using the same powder as the sauce is the simpler step.<\/li>\n
- Baking powder:<\/strong> This will give the all-purpose flour just enough volume during baking without losing that dense texture you want from a brownie-style treat.<\/li>\n
- Salt:<\/strong> Skip this at your peril. Salt is one of the most underrated ingredients for a sweet cake, and it combines so seamlessly with chocolate.<\/li>\n
- Egg:<\/strong> Beat a large egg to bind the batter. The fats in the egg also help emulsify cocoa powder, which can be hard to dissolve otherwise.<\/li>\n
- Milk:<\/strong> Using whole milk will also make it easier to dissolve the cocoa powder and helps give the chocolate pudding cake its (spoiler alert) lava-like consistency at the bottom.<\/li>\n
- Butter:<\/strong> Melt the butter to bring the flavors together in the batter and thicken the flour and cocoa solids. Use unsalted butter by default unless you\u2019re looking for that salted caramel experience.<\/li>\n
- Vanilla extract:<\/strong> Just a dash will add aroma and depth to the cocoa. The two combine so naturally, and it\u2019s even better if you can source fresh vanilla pods.<\/li>\n
- Semisweet chocolate chips:<\/strong> Semisweet cooking chips will melt during baking to release pleasant pockets of warm chocolate into each bite.<\/li>\n
- Whipped cream or ice cream (optional):<\/strong> Top the finished chocolate pudding cake with whipped cream or vanilla ice cream for a delightful hot-cold combo.<\/li>\n<\/ul>\n
Directions<\/h2>\nStep 1: Make the chocolate sauce<\/h3>\n
![\"Make](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Pudding-Cake_TOHD24_3049_ChristineMa_1.jpg?fit=700%2C1024\")
Christine Ma for Taste Recipes<\/span><\/span><\/p>\nPreheat your oven to 350\u00b0F. Boil the water in a pan, lower it to a simmer, then add the brown sugar and shake in the baking cocoa powder. Stir with a whisk until the sugar has dissolved and the cocoa lumps have disappeared. Set the mixture aside but keep it warm.<\/p>\n
Step 2: Mix the cake batter<\/h3>\n
![\"Mix](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Pudding-Cake_TOHD24_3049_ChristineMa_2.jpg?fit=700%2C1024\")
Christine Ma for Taste Recipes<\/span><\/span><\/p>\nIn a bowl, combine the flour, sugar, cocoa, baking powder and salt. In another bowl, whisk the egg, milk, melted butter and vanilla, then add the egg mixture to the dry ingredients, stirring gently until you have a smooth batter. Fold in the chocolate chips.<\/p>\n
Step 3: Bake the pudding cake<\/h3>\n
![\"Bake](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Pudding-Cake_TOHD24_3049_ChristineMa_4.jpg?fit=700%2C1024\")
Christine Ma for Taste Recipes<\/span><\/span><\/p>\nPour the mixture into a greased 1-1\/2-quart baking dish, spreading the batter evenly around the dish with a spatula. Then pour the warm chocolate sauce over the top, but do not stir. Bake for 35 to 40 minutes. The surface of the cake should be firm, but poking a knife through will reveal a pool of sauce at the bottom. Allow it to rest for 10 minutes, then serve with whipped cream or ice cream.<\/p>\n
Editor\u2019s Tip:<\/em> Pour the warm chocolate sauce over the back of a spoon onto the batter so that it doesn\u2019t settle unevenly but spreads out to the edges instead.<\/p>\n![\"This](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Pudding-Cake_TOHD24_3049_ChristineMa_5.jpg?fit=700%2C1024\")
Christine Ma for Taste Recipes<\/span><\/span><\/p>\nChocolate Pudding Cake Variations<\/h2>\n\n- Make it a mocha:<\/strong> Coffee and chocolate make such a great combination that you can add espresso powder for baking to round out the mocha flavor. A dram of whiskey or brandy would give an extra twist, making it a coffee liqueur pudding cake.<\/li>\n
- Turn it even sweeter:<\/strong> For a sugary rather than slightly bitter finish, add evaporated milk to the batter, or even heavy cream. These will give you a thicker, richer and sweeter taste and texture.<\/li>\n
- Skip the sauce:<\/strong> You\u2019ll get a similar (but not 100% the same) sauce on the bottom if you just add hot water on top rather than making a chocolate sauce. In this case, you\u2019ll sprinkle the cocoa powder and brown sugar mix evenly on top of the batter, then pour on the water.<\/li>\n<\/ul>\n
How to Store Chocolate Pudding Cake<\/h2>\n
Let your cake cool, transfer it to an airtight container and store it in the refrigerator for up to three days. If you’re saving it for later, hold off the ice cream or whipped cream topping until you\u2019re ready to reheat and serve again.<\/p>\n
Can you freeze chocolate pudding cake?<\/h3>\n
If you have enough self-control, you can certainly freeze chocolate pudding cake for later, but expect most of the sauce to be soaked into the cake. Again, let it cool, store in an airtight container and freeze for no longer than two months. Allow it to thaw gently before reheating in a warm oven.<\/p>\n
Chocolate Pudding Cake Tips<\/h2>\n
![\"This](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Pudding-Cake_TOHD24_3049_ChristineMa_7.jpg?fit=700%2C1024\")
Cake:<\/h3>\n\n- Flour:<\/strong> Use all-purpose flour as the base of the batter, since this isn\u2019t a cake that has to rise high.<\/li>\n
- Sugar:<\/strong> Regular white sugar will be sufficient to temper the bitterness of the cocoa and bring out the butter and vanilla aromas, but for convenience, you could stick with the same brown sugar used in the sauce.<\/li>\n
- Baking cocoa:<\/strong> As with the sauce, baking cocoa will give the batter that deep chocolateness. You could opt for unsweetened cooking chocolate, but using the same powder as the sauce is the simpler step.<\/li>\n
- Baking powder:<\/strong> This will give the all-purpose flour just enough volume during baking without losing that dense texture you want from a brownie-style treat.<\/li>\n
- Salt:<\/strong> Skip this at your peril. Salt is one of the most underrated ingredients for a sweet cake, and it combines so seamlessly with chocolate.<\/li>\n
- Egg:<\/strong> Beat a large egg to bind the batter. The fats in the egg also help emulsify cocoa powder, which can be hard to dissolve otherwise.<\/li>\n
- Milk:<\/strong> Using whole milk will also make it easier to dissolve the cocoa powder and helps give the chocolate pudding cake its (spoiler alert) lava-like consistency at the bottom.<\/li>\n
- Butter:<\/strong> Melt the butter to bring the flavors together in the batter and thicken the flour and cocoa solids. Use unsalted butter by default unless you\u2019re looking for that salted caramel experience.<\/li>\n
- Vanilla extract:<\/strong> Just a dash will add aroma and depth to the cocoa. The two combine so naturally, and it\u2019s even better if you can source fresh vanilla pods.<\/li>\n
- Semisweet chocolate chips:<\/strong> Semisweet cooking chips will melt during baking to release pleasant pockets of warm chocolate into each bite.<\/li>\n
- Whipped cream or ice cream (optional):<\/strong> Top the finished chocolate pudding cake with whipped cream or vanilla ice cream for a delightful hot-cold combo.<\/li>\n<\/ul>\n
Directions<\/h2>\nStep 1: Make the chocolate sauce<\/h3>\n
Christine Ma for Taste Recipes<\/span><\/span><\/p>\nPreheat your oven to 350\u00b0F. Boil the water in a pan, lower it to a simmer, then add the brown sugar and shake in the baking cocoa powder. Stir with a whisk until the sugar has dissolved and the cocoa lumps have disappeared. Set the mixture aside but keep it warm.<\/p>\n
Step 2: Mix the cake batter<\/h3>\n
Christine Ma for Taste Recipes<\/span><\/span><\/p>\nIn a bowl, combine the flour, sugar, cocoa, baking powder and salt. In another bowl, whisk the egg, milk, melted butter and vanilla, then add the egg mixture to the dry ingredients, stirring gently until you have a smooth batter. Fold in the chocolate chips.<\/p>\n
Step 3: Bake the pudding cake<\/h3>\n
Christine Ma for Taste Recipes<\/span><\/span><\/p>\nPour the mixture into a greased 1-1\/2-quart baking dish, spreading the batter evenly around the dish with a spatula. Then pour the warm chocolate sauce over the top, but do not stir. Bake for 35 to 40 minutes. The surface of the cake should be firm, but poking a knife through will reveal a pool of sauce at the bottom. Allow it to rest for 10 minutes, then serve with whipped cream or ice cream.<\/p>\n
Editor\u2019s Tip:<\/em> Pour the warm chocolate sauce over the back of a spoon onto the batter so that it doesn\u2019t settle unevenly but spreads out to the edges instead.<\/p>\nChristine Ma for Taste Recipes<\/span><\/span><\/p>\nChocolate Pudding Cake Variations<\/h2>\n\n- Make it a mocha:<\/strong> Coffee and chocolate make such a great combination that you can add espresso powder for baking to round out the mocha flavor. A dram of whiskey or brandy would give an extra twist, making it a coffee liqueur pudding cake.<\/li>\n
- Turn it even sweeter:<\/strong> For a sugary rather than slightly bitter finish, add evaporated milk to the batter, or even heavy cream. These will give you a thicker, richer and sweeter taste and texture.<\/li>\n
- Skip the sauce:<\/strong> You\u2019ll get a similar (but not 100% the same) sauce on the bottom if you just add hot water on top rather than making a chocolate sauce. In this case, you\u2019ll sprinkle the cocoa powder and brown sugar mix evenly on top of the batter, then pour on the water.<\/li>\n<\/ul>\n
How to Store Chocolate Pudding Cake<\/h2>\n
Let your cake cool, transfer it to an airtight container and store it in the refrigerator for up to three days. If you’re saving it for later, hold off the ice cream or whipped cream topping until you\u2019re ready to reheat and serve again.<\/p>\n
Can you freeze chocolate pudding cake?<\/h3>\n
If you have enough self-control, you can certainly freeze chocolate pudding cake for later, but expect most of the sauce to be soaked into the cake. Again, let it cool, store in an airtight container and freeze for no longer than two months. Allow it to thaw gently before reheating in a warm oven.<\/p>\n
Chocolate Pudding Cake Tips<\/h2>\n
Directions<\/h2>\nStep 1: Make the chocolate sauce<\/h3>\n
Preheat your oven to 350\u00b0F. Boil the water in a pan, lower it to a simmer, then add the brown sugar and shake in the baking cocoa powder. Stir with a whisk until the sugar has dissolved and the cocoa lumps have disappeared. Set the mixture aside but keep it warm.<\/p>\n In a bowl, combine the flour, sugar, cocoa, baking powder and salt. In another bowl, whisk the egg, milk, melted butter and vanilla, then add the egg mixture to the dry ingredients, stirring gently until you have a smooth batter. Fold in the chocolate chips.<\/p>\n Pour the mixture into a greased 1-1\/2-quart baking dish, spreading the batter evenly around the dish with a spatula. Then pour the warm chocolate sauce over the top, but do not stir. Bake for 35 to 40 minutes. The surface of the cake should be firm, but poking a knife through will reveal a pool of sauce at the bottom. Allow it to rest for 10 minutes, then serve with whipped cream or ice cream.<\/p>\n Editor\u2019s Tip:<\/em> Pour the warm chocolate sauce over the back of a spoon onto the batter so that it doesn\u2019t settle unevenly but spreads out to the edges instead.<\/p>\n Let your cake cool, transfer it to an airtight container and store it in the refrigerator for up to three days. If you’re saving it for later, hold off the ice cream or whipped cream topping until you\u2019re ready to reheat and serve again.<\/p>\n If you have enough self-control, you can certainly freeze chocolate pudding cake for later, but expect most of the sauce to be soaked into the cake. Again, let it cool, store in an airtight container and freeze for no longer than two months. Allow it to thaw gently before reheating in a warm oven.<\/p>\nChristine Ma for Taste Recipes<\/span><\/span><\/p>\nStep 2: Mix the cake batter<\/h3>\n
Christine Ma for Taste Recipes<\/span><\/span><\/p>\nStep 3: Bake the pudding cake<\/h3>\n
Christine Ma for Taste Recipes<\/span><\/span><\/p>\nChristine Ma for Taste Recipes<\/span><\/span><\/p>\nChocolate Pudding Cake Variations<\/h2>\n
\n
How to Store Chocolate Pudding Cake<\/h2>\n
Can you freeze chocolate pudding cake?<\/h3>\n
Chocolate Pudding Cake Tips<\/h2>\n