Easy & Delicious Fudgy Chocolate Pudding Cake
Serving
Difficulty
Here’s an easy and deliciously fudgy chocolate pudding cake that you can whip up for dessert on very short notice! Made with pantry stables, this recipe takes all of 5 minutes if that to put together. This low effort dessert means that while your family is having dinner, your dessert can bake in the oven. And once dinner is done, your fudgy chocolate pudding cake is ready to be served.
I make mine in a casserole dish, but you can certainly make it in a 9” cake pan as well. Once baked, I scoop out the gooey and chocolatey pudding cake into individual ramekins and top each bowl with a scoop or two of vanilla ice cream! That combination of the cold melty ice-cream combined with the warm chocolate pudding cake is heavenly! I highly recommend this for those times when your family says… “What’s for dessert?” just as you’re about to start dinner.
Looking for another easy sticky, chocolatey and nutty dessert, be sure to check out my recipe for Salted Caramel Almond Clusters here
FUDGY CHOCOLATE PUDDING CAKE
Adapted from Hershey’s
Serves 4-6
- 1 cup(120g) All-Purpose Flour
- 1/2 cup(100g) Brown Sugar
- 1/4 cup(30g) Unsweetened Cocoa Powder
- 2 tspBaking Powder
- 1/4 tspSalt
- 3/4 cupMilk
- 1/4 cup(57g) Melted Butter
- 1 tspVanilla Extract
- 1 cup(200g) Brown Sugar
- 3 tbs(22g) Unsweetened Cocoa Powder
- 1-1/4 cup(300ml) Boiling Hot Water
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease an 8-cup casserole pan with butter. Place the pan on a rimmed baking pan lined with a non-slip baking mat. (This will help you transfer the dish safely in and out of the oven). Set this aside.
- In a mixing bowl, whisk the flour, brown sugar, cocoa powder, baking powder, and salt together.
- Add milk, melted butter and vanilla extract. Using a silicone spatula, stir mixture until no streaks of flour is visible.
- Transfer the chocolate batter to the prepared pan. Using the same spatula, evenly spread the batter out on the bottom of the pan. Set aside.
- For the sauce, whisk the brown sugar and cocoa together in another bowl. Sprinkle this mixture over the chocolate batter. Pour the boiling hot water over the brown sugar covered batter. Do NOT stir the mixture. Simply allow the water to sit on top of the batter.
- Immediately transfer the pan into the oven. Do NOT allow the mixture to sit.
- Bake for 30 to 35 minutes until the middle is about set. Remove from the oven. For a gooier pudding cake, wait 5 minutes before serving. For a firmer cake, allow the cake to sit for at least 15 minutes before serving. Dish into individual bowls. Top with ice-cream or whipped cream. Serve warm. Enjoy!
