Chocolate Pudding Cake
Chocolate Pudding Cake combines a tender chocolate-flavored cake base with a rich, gooey pudding layer created by pouring boiling water over cocoa and brown sugar on top. The cake uses all-purpose flour, chocolate chips, and melted chocolate to add depth to the chocolate flavor, while buttermilk and vanilla extract provide moisture and aroma. This cake offers a contrast of textures with a soft cake beneath and a molten, pudding-like sauce above, making it appealing for chocolate lovers interested in a comforting dessert with an engaging texture.
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
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 402
% 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.