Chocolate Pudding Cake: A Decadent Oldie
Prep time
Cook time
Total time
This is pure chocolate decadence, but actually fairly low in fat. Enjoy with ice cream or just as a rich, chocolatey treat. This is the perfect antidote to a rough day and has the added plus of being super easy to throw together.
Serves: 10-12 pieces
  • Bottom Cake Layer:
  • 1 Cup of Flour
  • ¾ cups of sugar
  • 3 Tablespoons of unsweetened cocoa powder
  • 2 teaspoons of baking powder
  • ½ cup of milk (preferably 2% or greater fat)
  • 2 Tablespoons of melted salted butter
  • 2 teaspoons of vanilla extract
  • For the middle
  • ⅓ cup of semi-sweet chocolate chips
  • For the pudding (laid on top of the cake batter which will magically rise to the top)
  • ½ cup of sugar
  • ½ cup of brown sugar
  • ¼ cup of unsweetened cocoa powder
  • 1 cup of cold water
  1. Preheat the oven to 375 degrees Fahrenheit. Grease a square 8 inch Pyrex pan.
  2. Mix the dry cake ingredients together: flour, sugar, cocoa powder, and baking powder. In a separate mixing bowl, melt the butter and add the milk and vanilla extract. Pour the liquids over the dry ingredients and stir with a spatula until just combined. You don't want to see any flour but you don't want to overmix.
  3. Scoop into the pan and smooth out the batter.
  4. Sprinkle the chocolate chips on top evenly.
  5. Now combine the pudding ingredients: sugar, brown sugar, and cocoa powder. Mix well.
  6. Sprinkle the pudding ingredients on top of the chocolate chips. Pour the cold water over the top.
  7. Bake for 40 to 45 minutes. Cake should look crisp on the edges, with cracks oozing hot pudding in the middle.
  8. Let it cool for about 10 minutes to prevent any tongue burning. That ooey, gooey pudding will be very hot.
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