Chocolate Pudding Cake
User Reviews
4.6
Chocolate Pudding Cake
Description
The Chocolate Pudding Cake recipe creates a unique dessert by layering a traditional cake batter with a hot cocoa and sugar mixture, which, when baked, forms a pudding-like sauce beneath the cake layer. The batter combines flour, brown sugar, chocolate chips, baking powder, and baking soda for leavening, along with melted unsweetened chocolate and butter for richness. Buttermilk contributes tanginess and moisture to the batter, while vanilla extract enhances flavor. Once the batter is spread in a greased pan, a mixture of cocoa powder and brown sugar is sprinkled on top, then boiling water is poured evenly over it. Baking this causes the top to set as a cake while the water reacts with cocoa and sugar beneath to form a thick, fudgy pudding.
The resulting dessert features a tender, slightly dense chocolate cake layer with pockets of melted chocolate chips, supported by a smooth, molten chocolate sauce below. The contrast in textures between cake and pudding makes this dish interesting and satisfying. This cake is particularly suitable for serving warm with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich chocolate flavor.
As there are no additional notes provided, no specific tips for storage or substitutions are indicated for this recipe.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/4 cups brown sugar divided, packed, light
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 2 tablespoons butter unsalted
- 2 ounces unsweetened chocolate
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder 2 tablespoons
- 2 1/2 cups water boiling
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking pan and set aside.
- In a large mixing bowl, combine flour, 1 cup of the brown sugar, baking powder, baking soda, and salt. Whisk until well combined. If there are lumps of brown sugar, use your hands to break them up. Stir in chocolate chips and set aside.
- In a small saucepan, melt the butter and chocolate together over medium-low heat.
- In a separate small saucepan, heat buttermilk over low heat until barely warmed. You don't want it to bubble or boil. Remove from heat.
- Remove chocolate and butter mixture from heat and stir in the vanilla. Pour mixture over dry ingredients. Add the buttermilk and stir until combined. Spread into the prepared pan.
- Combine the remaining 1 1/4 cups brown sugar with the cocoa in a small bowl. Whisk until smooth, using your hands to break up any brown sugar clumps. Sprinkle mixture evenly over the chocolate cake batter.
- Pour the boiling water evenly over the cake. Yes, it will look like a mess, but I promise it will turn out!
- Carefully transfer the pan to the oven. Bake for 30-35 minutes or until the center is firm to the touch.
- Remove cake from oven and cool on a cooling rack for at least 30 minutes before serving. To serve, invert each serving on a plate so that the fudge sauce on the bottom becomes a topping. Spoon any extra sauce in the pan over the top. You can serve the cake at room temperature or warm. Top with ice cream, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 77g | 26% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 255mg | 11% |
| Potassium | 333mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 52g | 104% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 155mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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