Go Back
Best Chocolate Pudding Cake Recipe: Gooey, Fudgy, and Easy

Best Chocolate Pudding Cake Recipe

A warm, self-saucing chocolate cake with a tender fudgy top and rich chocolate pudding underneath. It is an easy one-dish dessert that is best served hot with vanilla ice cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 1 cup All-purpose flour
  • 1/2 cup Granulated sugar
  • 1/4 cup Unsweetened cocoa powder
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Fine salt
  • 1/2 cup Whole milk
  • 4 tablespoons Unsalted butter, melted
  • 1 teaspoon Pure vanilla extract
Pudding Topping
  • 3/4 cup Light brown sugar, packed
  • 1/4 cup Unsweetened cocoa powder
  • 1 1/2 cups Boiling water
Serving Suggestions
  • 6 scoops Vanilla ice cream

Method
 

Step-by-Step
  1. Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish or a similar 2-quart baking dish, and place it on a baking sheet to catch any bubbling sauce.
  2. In a medium bowl, whisk together the flour, granulated sugar, 1/4 cup cocoa powder, baking powder, and salt until evenly combined.
  3. Add the milk, melted butter, and vanilla. Stir just until a thick, smooth batter forms, then spread it evenly in the prepared baking dish.
  4. In a separate bowl, mix the brown sugar and remaining 1/4 cup cocoa powder. Sprinkle this mixture evenly over the batter without stirring it in.
  5. Slowly pour the boiling water over the entire surface. Do not mix; the separate layers are what create the pudding sauce.
  6. Bake for 25 to 30 minutes, until the top looks set and slightly cracked while the center still has a gentle wobble. Avoid overbaking, since the sauce thickens as it cools.
  7. Let the cake rest for 10 minutes. Spoon the warm cake and chocolate sauce into bowls, then serve with vanilla ice cream, whipped cream, or fresh berries.

Notes

Use natural or Dutch-process cocoa powder, but choose a good-quality cocoa for the deepest flavor. Keep leftovers covered in the refrigerator for up to 3 days and reheat individual portions in the microwave for 20 to 30 seconds.