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–+ servings
A chocolate pudding cake topped with ice cream.

Chocolate Pudding Cake

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This chocolate pudding cake features a layer of fudgy chocolate pudding underneath a moist chocolate cake. You'd never guess that this decadent cake is actually easy to make!
Course Dessert
Cuisine American
Keyword chocolate pudding cake
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings 8 servings
Author Danielle Rye

Ingredients

Chocolate Cake

  • 1 cup all-purpose flour spooned & leveled (125 grams)
  • ¼ cup unsweetened Dutch process cocoa powder (22 grams)
  • ⅔ cup granulated sugar (135 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon instant coffee granules optional
  • ¼ teaspoon salt
  • ⅔ cup whole milk at room temperature (microwave for 15 to 20 seconds to bring to room temp quickly)
  • ¼ cup unsalted butter melted (57 grams; ½ stick)
  • 1 teaspoon pure vanilla extract

Chocolate Pudding

  • 1 cup packed light brown sugar (200 grams)
  • ¼ cup unsweetened Dutch process cocoa powder (22 grams)
  • 1 ¼ cups hot or boiling water (300 ml)

Instructions

  • To make the chocolate cake: Preheat the oven to 350°F (177°C). Spray a 9-inch square pan with nonstick cooking spray and set aside.
  • In a large mixing bowl, sift the flour and cocoa powder together. Add the sugar, baking powder, instant coffee granules, and salt and whisk until well combined.
  • Add the milk, melted butter, and vanilla extract and whisk until just combined.
  • Pour the batter into the prepared pan and smooth it out into one even layer.
  • To make the chocolate pudding mixture: In a separate mixing bowl, whisk or stir the brown sugar and cocoa powder together until fully combined.
  • Sift or sprinkle the cocoa powder sugar mixture over the cake batter in one even layer, do not mix it in! Sifting is optional, but helps to remove any lumps of sugar or cocoa powder.
  • Pour the hot/boiling water over the top until everything is covered. Again, don’t mix it in!
  • Carefully transfer the baking pan to the oven and bake for 25 to 30 minutes or until the cake is puffed up and no longer wet on top.
  • Remove from the oven and allow to cool for 5 to 10 minutes, then serve and enjoy!

Video

Notes

Storage Instructions: This cake is best served the same day that it's prepared, but any leftover cake may be covered tightly and refrigerated for 2 to 3 days. Reheat in the microwave for 15 to 30 seconds, if desired.