Fudgy Chocolate Pudding Cake Recipe

Indulge in the ultimate chocolate dessert with this Fudgy Chocolate Pudding Cake. A warm, rich, and gooey treat that combines the best of both worlds—cake and pudding—this dessert is perfect for any chocolate lover. The cake itself is tender and flavorful, while a luscious chocolate sauce forms underneath as it bakes, creating an irresistible fudgy texture that is simply divine. Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this pudding cake is guaranteed to satisfy your sweet tooth. Whether you’re hosting a dinner party or simply craving a comforting dessert, this Fudgy Chocolate Pudding Cake will make any occasion feel extra special.

Why You’ll Love This Recipe

1. Decadent Chocolate Flavor

The combination of cocoa powder, espresso powder, and chocolate chips creates a rich and deeply flavorful chocolate cake with an irresistible fudgy layer.

2. Simple Ingredients

Made with pantry staples like flour, sugar, cocoa powder, and chocolate chips, this cake is easy to prepare and perfect for any chocolate craving.

3. Two-In-One Dessert

This cake offers the best of both worlds—when baked, it creates a moist cake on top and a gooey, chocolatey pudding underneath, delivering a unique texture and flavor in every bite.

4. Quick and Easy

With a straightforward recipe that doesn’t require complicated techniques, this dessert can be prepared in just a few simple steps, making it a quick treat when you want something indulgent.

5. Perfectly Pairable

Serve with vanilla ice cream, whipped cream, or fresh berries to elevate this dessert even more, making it ideal for a variety of occasions.

Ingredients

For the Cake:

• All-purpose flour
• Light brown sugar (packed)
• Unsweetened cocoa powder
• Espresso powder
• Baking powder
• Salt
• Milk (preferably whole or 2%)
• Vegetable oil
• Pure vanilla extract
• Semisweet or bittersweet chocolate chips

For the Topping:

• Unsweetened cocoa powder
• Light brown sugar (packed)
• Boiling water

For Serving:

• Vanilla ice cream or whipped cream

Variations

• Flavored Cake: Add a teaspoon of orange zest or a dash of cinnamon to the cake batter for a unique twist.
• Dairy-Free: Use almond milk or coconut milk and substitute dairy-free chocolate chips for a dairy-free version of this dessert.
• Nutty Addition: Stir in a handful of chopped nuts, like walnuts or pecans, into the cake batter for added crunch and flavor.
• Minty Chocolate: Add a few drops of peppermint extract to the cake batter for a mint-chocolate version that pairs wonderfully with whipped cream.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish with butter or non-stick spray.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together the flour, brown sugar, cocoa powder, espresso powder, baking powder, and salt.

Step 3: Add Wet Ingredients

Add the milk, vegetable oil, and vanilla extract to the dry ingredients, and mix until just combined. Be careful not to overmix the batter.

Step 4: Stir in the Chocolate Chips

Fold in the semisweet or bittersweet chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 5: Prepare the Topping

In a small bowl, combine the unsweetened cocoa powder and brown sugar for the topping. Sprinkle this mixture evenly over the top of the batter in the baking dish.

Step 6: Add Boiling Water

Carefully pour the boiling water over the top of the cake batter and sugar mixture. Do not stir; the water will create the fudgy pudding layer as the cake bakes.

Step 7: Bake the Cake

Place the baking dish in the oven and bake for 30 to 35 minutes, or until the top appears set but the cake is still slightly jiggly in the center. The pudding will thicken as it cools.

Step 8: Serve

Remove the cake from the oven and allow it to cool for a few minutes. Spoon the warm cake and pudding into bowls and serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for Making the Recipe

• Don’t Overmix: Be sure to mix the batter until just combined. Overmixing can result in a denser cake.
• Check for Doneness: The top of the cake should be set and slightly firm to the touch, but the pudding layer will still be soft and gooey underneath.
• Serve Warm: This cake is best served warm so the fudgy pudding is still gooey. If reheating, do so gently to avoid drying it out.
• Adjust Sweetness: If you prefer a sweeter cake, you can increase the amount of sugar in the batter by a tablespoon or two.

How to Serve

This Fudgy Chocolate Pudding Cake is the ultimate indulgent treat and can be served in several delightful ways:

• With Ice Cream: Serve a scoop of vanilla or chocolate ice cream on top of the warm pudding cake to balance the rich flavors with creaminess.
• Whipped Cream: For a lighter topping, a dollop of freshly whipped cream adds a touch of elegance and sweetness.
• With Fresh Berries: A few fresh raspberries or strawberries on top will add a fresh contrast to the rich chocolate flavor.

Make Ahead and Storage

Storing Leftovers

Store any leftover Fudgy Chocolate Pudding Cake in an airtight container at room temperature for up to 2 days. If you prefer, you can refrigerate the leftovers to keep them fresh for up to 4 days.

Freezing

To freeze, allow the cake to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 3 months. When ready to serve, let it thaw overnight in the fridge and reheat gently in the microwave or oven.

Reheating

To reheat, microwave individual portions for about 20-30 seconds or place the entire cake in the oven at 350°F for 10-15 minutes until warmed through.

FAQs

1. Can I use dark chocolate instead of semisweet?

Yes, dark chocolate can be used in place of semisweet chocolate chips for a more intense chocolate flavor.

2. Can I make this cake without the espresso powder?

While espresso powder enhances the chocolate flavor, you can skip it if you don’t have any. It will still taste great without it.

3. Can I make this recipe ahead of time?

You can prepare the batter ahead of time and refrigerate it, but it’s best to add the boiling water and bake it just before serving to ensure the pudding layer forms properly.

4. Can I double the recipe?

Yes, you can double the ingredients and bake the cake in a larger baking dish, though you may need to increase the baking time by 5-10 minutes.

5. Can I use a different type of milk?

Yes, you can use any milk you prefer—dairy or plant-based—such as almond milk or oat milk.

6. Can I use granulated sugar instead of brown sugar?

Brown sugar adds a slight caramel flavor, but you can substitute granulated sugar in a pinch. The flavor will be slightly different but still delicious.

7. Can I use a different oil?

Vegetable oil is ideal for this recipe, but you can substitute it with canola oil or melted butter if you prefer.

8. How do I know when the cake is done baking?

The top of the cake should look set, and it should have a slight jiggle when you gently shake the pan. The pudding layer will be thickened but still gooey.

9. Can I use a different kind of cocoa powder?

You can use any unsweetened cocoa powder, but Dutch-process cocoa powder will give the cake a smoother flavor.

10. Can I serve this with something other than ice cream?

If you prefer, you can serve this cake with whipped cream, chocolate ganache, or even fresh fruit for a lighter option.

Conclusion

This Fudgy Chocolate Pudding Cake is the epitome of comfort and decadence. With a moist, fudgy top and a rich pudding layer underneath, it delivers all the chocolatey goodness you could crave in one dessert. Whether you’re serving it with a scoop of vanilla ice cream or a dollop of whipped cream, this dessert is sure to be a hit at any gathering or simply as a sweet treat for yourself. Easy to make, satisfying, and incredibly delicious, this cake will quickly become your go-to dessert when you need a chocolate fix.

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