Chocolate Pudding Cake

5 from 1 vote

Fudgy chocolate pudding cake is a chocolate lover's dream! Gooey chocolate cake is paired with a rich chocolate sauce that layers chocolate upon chocolate for the ultimate decadent, yet super simple, dessert. So good!

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: chocolate pudding cake

Servings: servings

Calories: 390kcal

Author: Kasey Schwartz

Equipment

1 8x8 baking dish
2 Mixing bowls

Ingredients

Nonstick cooking spray
¾ cup all-purpose flour
⅓ cup granulated sugar
⅓ cup light brown sugar
⅓ cup unsweetened cocoa powder
½ teaspoon instant coffee powder
½ teaspoon baking powder
⅔ cup buttermilk
3 Tablespoons vegetable oil
1 teaspoon vanilla extract

Topping

½ cup brown sugar
¼ cup unsweetened cocoa powder
⅓ cup mini semisweet chocolate chips
1 ¼ cups hot (not boiling) water

Instructions

Preheat an oven to 350℉. Coat the inside of an 8 x 8 baking dish with nonstick cooking spray, set aside.
Nonstick cooking spray
In a mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, instant coffee and baking powder. Add the buttermilk, vegetable oil and vanilla and mix again until just combined. Pour into the baking dish.
¾ cup all-purpose flour, ⅓ cup granulated sugar, ⅓ cup light brown sugar, ⅓ cup unsweetened cocoa powder, ½ teaspoon instant coffee powder, ½ teaspoon baking powder, ⅔ cup buttermilk, 3 Tablespoons vegetable oil, 1 teaspoon vanilla extract
In a separate bowl, toss together all the topping ingredients except the hot water, then sprinkle over the top of the cake batter. Pour the hot water gently over the top, without mixing into the batter mixture.
½ cup brown sugar, ¼ cup unsweetened cocoa powder, ⅓ cup mini semisweet chocolate chips, 1 ¼ cups hot (not boiling) water
Bake for 30 to 35 minutes until the cake starts to pull away from the side of the pan and the center looks cooked but still slightly jiggly. Serve while still warm, garnishing with whipped cream.

Nutrition