Description

This Chocolate Pudding Cake is a delightful dessert featuring a moist cocoa-flavored cake layer with a rich, pudding-like sauce underneath. The cake is fuss-free to prepare, baked in a single dish, and combines a mix of dry ingredients with milk and melted butter for a tender crumb. The magic happens when boiling water is poured over the sugar-cocoa topping before baking, which creates a luscious sauce beneath the cake as it bakes. Perfect served warm for a comforting treat.

Ingredients

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Cake Batter

1 cup all-purpose flour (or gluten-free flour blend)
3/4 cup granulated sugar
2 tbsp unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 cup milk (dairy or plant-based)
2 tbsp melted butter or coconut oil
1 tsp vanilla extract

Topping

1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup unsweetened cocoa powder
1 1/4 cups boiling water

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
Add Wet Ingredients: Stir in the milk, melted butter (or coconut oil), and vanilla extract to the dry mix until the batter is smooth and uniform. Spread this batter evenly into the prepared baking dish.
Prepare Topping: In a small bowl, combine the granulated sugar, brown sugar, and cocoa powder. Sprinkle this sugar mixture evenly over the batter layer in the dish.
Add Boiling Water: Carefully and slowly pour the boiling water over the sugar topping. Do not stir; the water will seep through and create the pudding sauce during baking.
Bake: Place the baking dish in the oven and bake for 35–40 minutes. The top will set like cake while a pudding-like sauce forms underneath.
Cool and Serve: Let the cake cool for about 10 minutes before serving. To serve, scoop out portions ensuring you get both the cake layer and the luscious pudding sauce beneath.

Notes

You can use plant-based milk and coconut oil for a dairy-free version.
Be careful pouring the boiling water to avoid splashing and to keep the layers distinct.
For gluten-free, use a gluten-free flour blend instead of all-purpose flour.
This cake is best enjoyed warm to fully appreciate the pudding sauce.
Leftovers can be refrigerated and gently reheated before serving.