Mom’s Old fashioned Chocolate Pudding Cake
Prepare to meet your new favorite chocolate dessert!
This old-fashioned chocolate pudding cake was so popular in my family that my Mom always made a double batch.
As the batter bakes it magically separates into two rich chocolatey layers; a beautiful moist and fudgy cake, and a creamy pudding-like sauce. Almost like two desserts in one!
You will be amazed at how something so easy to prepare, can be so delicious. It takes just a few ingredients, most of which you probably already have on hand.
It’s delicious served warm on its own, or with a dollop of whipped cream, or a scoop of vanilla ice cream.
Change it up
On its own, this chocolate pudding cake is a wonderful treat, but sometimes you just want a little something extra! Consider trying some of these classic chocolate flavour pairings to take your chocolate pudding to even greater heights!
- Chili powder – Add a little cayenne or smoked chipotle chili powder in with the cocoa. The hint of heat blends beautifully with the richness of the chocolate.
- Coffee – For a delicious mocha version; dissolve some instant coffee in the hot water or use ½ hot water and 1/2 brewed coffee.
- Peppermint – For a bright minty flavour add a drop or two of peppermint extract in the hot water. Delicious served with some candy cane ice cream
- Orange – What is more classic then orange and chocolate? Grate a tsp or two of orange zest into the dry ingredients.
- Cinnamon – To enhance the chocolate flavour, and add a little warmth, mix in a ½ teaspoon or so of cinnamon in with the cocoa. Ground ginger or cardamom are two other great spice and chocolate pairings.
Ingredients
For the Batter
- 1 cup all purpose flour
- ½ cup white granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 2 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
For the sauce
- ¾ cup light brown sugar
- 4 tbsp unsweetened cocoa powder
- 1¼ cup boiling water
Instructions
- Preheat oven to350°F (175°C). Lightly grease a 9-inch square baking pan, or an 8 cup / 2 quart size baking dish. Pre-boil the water for the sauce.
- FOR THE CAKE:
- Combine flour, baking powder, salt, 1/2 cup sugar, and 1/4 cup cocoa.In a separate bowl, combine the melted butter, milk and vanilla. Add to the dry ingredients, mixing until smooth and lump free.
- Pour the batter into prepared baking pan or dish and spread evenly.
- FOR THE SAUCE:
- Combine the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle evenly overtop of the cake batter.Pour the boiling water over the batter, but do not mix.Note: allow the liquid to sit on top of the batter, it does not need to be mixed in. As the pudding cake bakes the liquid will form the fudge sauce.
- Bake 35 minutes or until the centre is almost set. Remove from oven. Allow to cool for 15 minutes.
- Serve a scoop of the cake with some of the fudge sauce spooned over top. Delicious on it's own, or with whipped cream or vanilla ice cream.