Hamdi Saidani This Gooey Chocolate Pudding Cake Recipe is a rich and fudgy recipe, which is made with cocoa powder and butter. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Gooey Chocolate Pudding Cake Recipe Ingredients
Pudding Cake:
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup milk
- 1/3 cup butter, melted
- 1 1/2 teaspoons vanilla extract
Topping:
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup cocoa powder
- 1 1/4 cups hot water
- Mint chocolate chip ice cream, for serving
How To Make Gooey Chocolate Pudding Cake Recipe
- Make the cake batter: Preheat the oven to 350°F. In a medium bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt. In a separate small bowl, whisk together the milk, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
- Assemble the cake: Pour the batter into an ungreased 9-inch square baking pan and spread it evenly.
- Add the topping: In a small bowl, whisk together the granulated sugar, brown sugar, and cocoa powder for the topping. Sprinkle this mixture evenly over the top of the cake batter.
- Add hot water and bake: Carefully pour the hot water over the top of the cake. Do not stir. Bake for about 30 minutes, until the center is bubbling and looks almost set, like a slightly undercooked brownie.
- Rest and serve: Let the cake stand for 15 minutes before serving. To serve, spoon the cake into dessert dishes, making sure to scoop up the rich chocolate sauce from the bottom of the pan. Serve warm with a scoop of mint chocolate chip ice cream.
Recipe Tips
- How does this cake make its own sauce? It’s a bit of kitchen magic! The dry topping and hot water sink through the lighter cake batter during baking, creating a rich, gooey chocolate pudding sauce at the bottom of the pan.
- Can I stir the topping in? No, you must resist the temptation to stir! Pouring the hot water over the dry topping without mixing is the key to creating the separate cake and sauce layers.
- How do I know when the cake is done? The top of the cake should look set and the center should be bubbling. It will look slightly underdone in the very middle, which is what you want for that gooey pudding texture.
- What kind of cocoa powder is best? Standard, unsweetened natural cocoa powder works perfectly. For an even deeper, darker chocolate flavor, you can use Dutch-processed cocoa powder.
What To Serve With Gooey Chocolate Pudding Cake
This warm, saucy cake is a dream when paired with something cold and creamy to balance the richness.
- Mint chocolate chip ice cream (as suggested)
- A scoop of classic vanilla bean ice cream
- A dollop of fresh, unsweetened whipped cream
- A drizzle of heavy cream
How To Store Gooey Chocolate Pudding Cake
- Refrigerate: Store any leftovers, covered, in the refrigerator for up to 3 days. The sauce will thicken as it cools. Reheat individual portions in the microwave for 30-45 seconds until warm and saucy again.
Gooey Chocolate Pudding Cake Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 65g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 6g
- Sodium: 250mg
- Fiber: 3g
- Sugar: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is a pudding cake?
A pudding cake, also known as a self-saucing pudding, is a type of baked dessert where the batter separates into two layers during baking: a light, tender cake on top and a warm, gooey sauce on the bottom.
Can I use a different size pan?
An 8×8-inch or 9-inch square pan is ideal. You could also use a 2-quart casserole dish. Using a larger pan like a 9×13 will result in a much thinner cake and sauce layer and will require a shorter baking time.
Why is my sauce too thin?
If the sauce seems watery, it’s likely the cake was slightly under-baked. It will continue to thicken as it stands for the recommended 15 minutes after coming out of the oven.
Try More Recipes:
Gooey Chocolate Pudding Cake Recipe
Description
A magical, self-saucing dessert that separates into a light chocolate cake on top and a rich, gooey chocolate pudding sauce on the bottom as it bakes.
Ingredients
Instructions
- Preheat oven to 350°F. Whisk together all dry cake ingredients.
- Whisk in the milk, melted butter, and vanilla until the batter is smooth.
- Pour the batter into an ungreased 9-inch square pan.
- Mix the topping sugars and cocoa; sprinkle evenly over the batter.
- Carefully pour the hot water over the top. Do not stir.
- Bake for 30 minutes until the center is bubbly. Let stand for 15 minutes before serving.
Notes
- Do not stir the hot water into the batter; this is what creates the separate sauce layer.
- The cake is meant to be very moist and saucy on the bottom, so don’t over-bake it.
- This dessert is best served warm to enjoy the gooey, pudding-like sauce.
- Serving with a scoop of ice cream or a dollop of whipped cream cuts the richness perfectly.
