Chocolate Pudding Cake

As seen on

Butternut bakery

Total Time

50 minutes

Prep Time

20 minutes

Cook Time

30 minutes

Rating

(0)

Ingredients

6-8 servings

1 cup (130g) all-purpose flour or gluten-free baking flour
1/2 cup (100g) light brown sugar, packed
1/3 cup (30g) dutch process cocoa powder
2 tsp baking powder
1 tsp instant coffee granules
1/4 tsp salt
3/4 cup milk (regular or plant-based)
1/4 cup unsalted butter, melted (regular or plant-based)
1 tsp vanilla extract
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1/4 cup (25g) dutch process cocoa
1 1/4 cup (295ml) boiling hot water

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

Preheat the oven to 350F and grease a 10″ oven-safe skillet. Set aside.

Step 2

In a large mixing bowl, whisk together the flour, sugar, cocoa, baking powder, coffee granules, and salt.

Step 3

In a separate bowl or measuring glass, combine the milk, melted butter, and vanilla. If the cold milk causes the butter to clump up, microwave the mixture for about 20 seconds to melt again.

Step 4

Pour the wet ingredients into the dry ingredients and stir to combine.

Step 5

Pour the batter into the skillet and spread it even. Set aside.

Step 6

Add the sugars and cocoa powder to a bowl and combine using your hands. This is better than a whisk as you’re able to break up any brown sugar clumps while mixing.

Step 7

Sprinkle the sugar mixture on top of the cake batter and spread it even. Pour the boiling water on top. It should completely submerge the sugar mixture.

Step 8

Carefully transfer the skillet to the oven and bake for 25-30 minutes. The cake will appear a bit jiggly but that’s perfectly fine.

Step 9

Allow the cake to cool for about 20 minutes. Then top with ice cream and serve right away. Enjoy!

Chef’s notes

The cake is best served while it’s still warm but allow it to cool for about 20-30 minutes before digging in. During this time, the hot fudge will thicken into a rich sauce.

Scoop the cake into a bowl with ice cream, or eat it straight from the skillet.

This recipe is very versatile, so gluten-free flour works just as good as all-purpose flour.

Since chocolate pudding cake is eggless, it can be made vegan using plant-based milk and butter.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Chocolate Pudding Cake

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Chef’s notes

More recipes by Butternut bakery