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Chocolate Pudding Cake

A rich, fudgy dessert that combines the best of both pudding and cake textures with a self-making pudding layer underneath.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 8
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
For the Pudding Layer
  • 3/4 cup brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 cups hot water

Method
 

  1. Preheat oven to 350°F and grease an 8x8-inch baking dish.
  2. In a medium bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, and salt. Add milk, melted butter, and vanilla, stirring until just combined. The batter should look slightly lumpy.
  3. Pour the chocolate cake batter into prepared dish, spreading evenly with a spatula.
  4. In a separate bowl, mix brown sugar and cocoa powder, then sprinkle this mixture evenly over the batter. Don't stir it in.
  5. Carefully pour the hot water over everything. The water should completely cover the surface.
  6. Bake for 35-40 minutes until the top looks set and you can hear gentle bubbling around the edges.

Notes

Don't skip the hot water step as it creates the pudding layer. Avoid opening oven door during first 30 minutes. Don't stir after adding brown sugar mixture - layering is key. Store covered in refrigerator for up to 4 days. Reheat individual portions in microwave for 30-45 seconds. Can substitute with plant-based milk, coconut sugar, or melted coconut oil for dietary needs.