Chocolate Pudding Cake


Recipe courtesy of Bed Bath and Beyond


  • 3/4 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt 
  • 1/2 cup milk
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/2 cup mini semisweet chocolate chips
  • 1½ teaspoons pure vanilla extract
  • 1¼ cups hot water

Chocolate Pudding Cake

Chocolate Pudding Cake

Click image to enlarge



Preheat oven to 350˚F. You’ll need an 8-inch square metal baking pan.

Whisk flour, granulated sugar, 1/4 cup of the cocoa, the baking powder and salt in a medium bowl until blended. Whisk in milk and butter until blended. Pour into pan and smooth into an even layer. Sprinkle top evenly with brown sugar, then remaining 1/4 cup cocoa and the chocolate chips. Mix the vanilla and hot water and pour over top.

Bake 30 to 35 minutes or until the top looks dry but center of cake is still jiggly.

Cool on wire rack until warm. Spoon into serving dishes and top with ice cream if desired.

Note:When you’re preparing it don’t be alarmed-it doesn’t look like a typical cake when you pop it in the oven. Pouring hot water over the batter seems crazy but magic happens in the oven-forming a cake with a fudgy sauce on the bottom.




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<p>Would appreciate additional information.&nbsp; How far in advance can it be made and still have "runny" chocolate?&nbsp; Can it be refrigerated then re-heated in the oven or would this cause chocolate to harden?&nbsp; I am looking for a dish like this that can be made at 10:00 a.m., but not served until 1:00 p.m.</p><p>Thank you.</p><p>&nbsp;</p>

<p>Pat, it's not going to solidify; it may thicken a bit when it cools.</p>

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture