One Pan Chocolate Pudding Cake
User Reviews
4.9
One Pan Chocolate Pudding Cake
Description
The One Pan Chocolate Pudding Cake features a simple batter made from flour, sugars, cocoa powder, baking powder, milk, and oil. The recipe's distinctive technique involves layering the batter with brown sugar, cocoa, and chocolate chips without mixing them, then pouring hot water on top. Baking this mixture yields a cracked cake surface with the middle remaining soft and jiggly, forming a pudding layer beneath the cake. The combination provides a delicate balance of textures: a lightly crisped edge and a creamy chocolate pudding center.
This dessert is best served warm and can be enjoyed with ice cream or on its own as a satisfying chocolate treat. It's suited for occasions when a rich dessert with varied texture is desired, and its one-pan preparation simplifies both baking and cleanup.
Leftovers store well in the refrigerator for 4-5 days in an airtight container and can be reheated in an oven or microwave. The cake can also be frozen up to two months, then thawed and warmed before serving. Baking time is key; overbaking eliminates the pudding layer, so watch for the sides pulling away and the top cracking as doneness cues.
Ingredients
- ¾ cup all-purpose flour
- ⅔ cup granulated sugar
- ½ cup unsweetened cocoa powder sifted, divided, Dutch processed
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 3 tablespoons vegetable oil
- ⅔ cup brown sugar
- ¼ cup dark chocolate chips mini
- 1 teaspoon vanilla
- 1¼ cups water very hot, not boiling
Instructions
- Pre-heat oven to 350°F (180°C)
- In an 8 inch (20cm) square or a 9 inch (22cm) round cake pan, whisk together the flour, granulated sugar, half the cocoa, baking powder and salt. Add the milk and vegetable oil combine well with a wooden spoon or spatula.
- On top sprinkle first the brown sugar, then the remaining cocoa, and last the chocolate chips. Do not stir.
- In a medium bowl add the very hot water (but not boiling water) and stir in the vanilla. Pour the water directly over the batter in the pan and do not stir. This method will give you more pudding when baked.
- OR if you prefer more cake than pudding, then stir the mixture in the pan, then pour the hot water over it. Again do not stir. For both methods, do not stir the hot water into the mixture, it must sit on top.
- Bake for approximately 30 minutes, just until the sides start to pull away from the pan and the top starts to crack slightly, the middle will be a little jiggly. Serve warm with a scoop of ice cream or some whipped cream. Enjoy!
Notes
- The cake is done when the edges pull away from the pan and the top cracks slightly; the center should remain a bit jiggly.
- Avoid overbaking to preserve the pudding layer beneath the cake.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Reheat leftovers in a 350°F (180°C) oven for 5-10 minutes or microwave for about 30 seconds.
- Freeze fully cooled cake in a freezer-safe container for up to 2 months; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 68g | 23% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 2mg | 1% |
| Sodium | 220mg | 9% |
| Potassium | 333mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 35IU | 1% |
| Calcium | 121mg | 12% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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