This fudgy, gooey Chocolate Pudding Cake recipe is SO EASY to make, and it doubles as a magic trick—perfect to entertain the kids! Who would have thought pouring boiling water over a cake would yield such delicious molten chocolate lava results!? The water helps create a chocolatey pudding-like layer on the bottom, and the chocolate cake on top is soft and moist. I use simple ingredients to make this easy dessert, and it’s also totally egg-free and easily made vegan!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
What is Chocolate Pudding Cake?
I love a simple, no-fuss dessert recipe, and this chocolate pudding cake is exactly that! It’s what’s known as a ”self-saucing” cake, meaning as it bakes, it separates into two layers—a rich chocolate pudding layer and a chocolate cake top layer. This magical effect is achieved by pouring boiling water over the unbaked cake before putting it in the oven. The hot water sinks to the bottom, creating a deliciously gooey chocolate sauce. It’s totally simple, yet so impressive and delicious! This recipe is up there with my ”Do Nothing” cake in terms of ease, that’s for sure.
Here’s what you’ll need to make this easy chocolate pudding cake recipe:
- Light Brown Sugar & Granulated Sugar: Adds the perfect amount of sweetness to the cake layer. I also use these sugars in the topping, which mixes with the boiling water to create the decadent sauce.
- Instant Coffee: This is one of my favorite tricks for enhancing the flavor of chocolate desserts! It doesn’t make the cake taste like coffee, but it does give the cake a richer, more intense chocolate flavor.
- Flour: Adds structure to the cake layer.
- Baking Powder & Baking Soda: These leavening agents help the cake to rise and create a light, fluffy texture.
- Cocoa Powder: This is used in both the cake batter and the pudding topping. I like to use unsweetened cocoa powder for a rich chocolate taste.
- Semi-Sweet Chocolate Chips: I add these to the cake batter for even more chocolate flavor!
- Vanilla Extract: Enhances the overall flavor of the cake.
- Half & Half: Adds moisture to the cake batter and helps bind all the ingredients together.
- Salt: I add a sprinkle of salt to the topping to help balance out the sweetness of the sugar.
- Boiling Water: Mixes with the cocoa sugar topping to create the hot fudge sauce for this self-saucing cake!
Make it Vegan!
This old fashioned chocolate pudding cake is super easy to make vegan. Just sub the half & half for coconut milk or any vegan creamer of your choice, use dairy-free chocolate chips, and you’re good to go.
The Secret to A Fudgy cHOCOLATE pUDDING cAKE
Okay, so this isn’t so much a secret, but it IS what makes this cake so special. After you’ve sprinkled the cocoa sugar topping over your cake batter and poured the boiling water on top, DON’T MIX IT. As the cake bakes, the boiling water and cocoa topping sink to the bottom and create the rich, hot fudge sauce while the cake rises and cooks on top. So don’t mix it! You’ve really got to trust the process on this one.
- I grease my cake pan with a little butter or cooking spray before adding the cake batter. This prevents any sticking and makes it easier to remove the cake from the pan after baking.
- Be careful not to overbake the cake! I know my cake is done when the top is set, and I can see the hot fudge sauce bubbling up around the edges.
- I use an 8×8 cake pan to make this recipe. You may need to adjust the baking time if using a different size pan.
- You can switch out the semi-sweet chocolate chips for dark or milk chocolate, depending on your preference. I think flavored chocolate chips, like butterscotch or mint, would be fun to try, too!
- Serve this homemade chocolate pudding cake while it’s still warm with a scoop of vanilla ice cream or a dollop of whipped cream on top!
Storage Instructions
Once cooled, this chocolate fudge pudding cake can be stored in an airtight container in the fridge for up to 3 days. It won’t be as gooey as freshly baked after being in the fridge, and I recommend warming it up in the microwave for 15-20 seconds before serving. You can also freeze this cake in a freezer-safe container for up to 3 months. Thaw it at room temperature or in the fridge overnight, and reheat it in the microwave for a quick dessert option!
Chocolate Pudding Cake Recipe
This self-saucing Chocolate Pudding Cake is soft and moist, with a gooey chocolate pudding layer on the bottom. Serve it warm with ice cream!
Prevent your screen from going dark
Cake Ingredients
- ½ Tbsp instant coffee ($0.93)
- ¼ cup light brown sugar ($0.13)
- ¼ cup granulated sugar ($0.18)
- 1 cup flour ($0.39)
- 1 tsp baking powder ($0.04)
- 1 tsp baking soda ($0.01)
- ¼ cup cocoa powder ($0.73)
- ½ cup semi-sweet chocolate chips ($0.99)
- 1 tsp vanilla extract ($0.65)
- ¾ cup half & half ($0.98)
Topping Ingredients
- ½ cup brown sugar ($0.26)
- ¼ cup granulated sugar ($0.18)
- 2 Tbsp cocoa powder ($0.36)
- ⅛ tsp salt ($0.01)
- 1 cup boiling water ($0.00)
-
Preheat oven to 350. Combine instant coffee, light brown sugar, granulated sugar, flour, baking powder, baking soda, cocoa powder, and semi-sweet chocolate chips in a mixing bowl and mix to combine.
-
In a separate bowl, combine vanilla extract and half & half. Stir the wet mixture into the dry mixture with a spoon until combined. Pour it into a buttered or sprayed cake pan.
-
Then, combine the topping ingredients: brown sugar, granulated sugar, cocoa powder, and salt in a separate bowl.
-
Generously sprinkle all the sugar cocoa topping over the cake. Don’t mix it in!
-
Then, pour the boiling water over the top (don’t mix it in!)
-
Transfer the cake pan to the oven for 35 minutes. Serve warm.
See how we calculate recipe costs here.
Serving: 1servingCalories: 387kcalCarbohydrates: 72gProtein: 5gFat: 10gSodium: 333mgFiber: 4g
Read our full nutrition disclaimer here.
how to make Chocolate Pudding Cake – step by step photos
Preheat oven to 350. Combine ½ Tbsp instant coffee, ¼ cup light brown sugar, ¼ cup granulated sugar, 1 cup flour, 1 tsp baking powder, 1 tsp baking soda, ¼ cup cocoa powder, and ½ cup semi-sweet chocolate chips in a mixing bowl and mix to combine.
In a separate bowl, combine 1 tsp vanilla extract and ¾ cup half & half. Stir the wet mixture into the dry mixture with a spoon and pour it into a buttered or sprayed cake pan.
Then, combine the topping ingredients: ½ cup brown sugar, ¼ cup granulated sugar, 2 Tbsp cocoa powder, and ⅛ tsp salt in a separate bowl.
Generously sprinkle all the sugar cocoa topping over the cake. Don’t mix it in!
Then, pour 1 cup boiling water over the top (don’t mix it in!)
Transfer the cake pan to the oven for 35 minutes. Serve warm.
Next time you’re in charge of dessert, try this unbelievably easy chocolate pudding cake recipe. It’s the perfect treat for birthdays, family dinners, the holidays, and everything in between!
+ There are no comments
Add yours