Description
Gooey Chocolate Pudding Cake Recipe
Ingredients:
1 cup all-purpose flour
¾ cup granulated sugar
2 tbsp unsweetened cocoa powder
2 tsp baking powder
¼ tsp salt
½ cup milk
2 tbsp unsalted butter, melted
1 tsp vanilla extract
½ cup brown sugar, packed
¼ cup unsweetened cocoa powder (for topping)
1 ¼ cups hot water
Instructions:
Preheat Oven:
Preheat to 350°F (175°C). Grease an 8-inch baking dish.
Make the Batter:
In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Stir in milk, melted butter, and vanilla extract until smooth.
Prepare Topping:
In a small bowl, mix brown sugar and cocoa powder. Sprinkle evenly over the batter.
Add Hot Water:
Slowly pour hot water over the top. Do not stir.
Bake:
Bake for 35–40 minutes or until the top is set but gooey underneath.
Serve:
Let cool slightly. Spoon into bowls, drizzle with the chocolate sauce from the bottom, and top with vanilla ice cream.
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6
Decadent, rich, and irresistibly gooey!
#ChocolateLovers #PuddingCake
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 350°F (175°C) and thoroughly grease an 8-inch square baking dish. In a medium bowl, whisk the dry ingredients (flour, granulated sugar, 2 tbsp cocoa, baking powder, salt) until no lumps remain. In a separate bowl, combine the wet ingredients: milk, melted butter, and vanilla. Pour the wet mixture into the dry and stir just until a smooth, thick batter forms. Spread this batter evenly in the prepared dish.
Now, make the topping by mixing the brown sugar and the remaining 1/4 cup of cocoa. Sprinkle this evenly over the entire surface of the batter. The critical step comes next: slowly and gently pour the 1 1/4 cups of hot water over the entire back of a spoon held over the dish. This technique prevents the water from disrupting the layers. DO NOT STIR. Place the dish in the oven and bake for 35-40 minutes. The cake is done when the top looks set and dry, but the edges are bubbling with dark, gooey sauce.
Serving Suggestions
This cake is best served warm. Allow it to cool for about 10 minutes after baking. To serve, spoon directly from the dish, ensuring you get a portion of the fudgy cake top and plenty of the rich sauce from the bottom. Classic pairings include a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a textural contrast, sprinkle with chopped nuts, sea salt, or fresh berries. It’s perfect in a bowl for a cozy dessert.
How-to Summary
In short: Mix a simple chocolate batter and spread it in a dish. Top with a brown sugar-cocoa mix. Pour hot water over everything without stirring. Bake. The magic happens in the oven as the batter rises to form a cake layer while the water, sugar, and cocoa combine underneath to create a luxurious pudding sauce.
Frequently Asked Questions
Can I make this cake ahead of time? It’s best served fresh, but you can prepare the dry mix and wet mix separately, combine them just before baking, and add the hot water. Leftovers can be reheated gently in the microwave.
What if I don’t have an 8-inch dish? A 9-inch pie plate or similar 2-quart oven-safe dish will work. Baking time may be slightly less, so check at 30 minutes.
Can I use Dutch-process cocoa? For the batter, yes. For the topping, natural cocoa is preferred as it reacts with the baking powder. Using Dutch-process for both may result in a less defined sauce layer.
Why is my sauce not gooey enough? This usually means it was over-baked. The top should be set, but the center should still jiggle slightly. The sauce thickens as it cools.
Is it supposed to look liquidy when it goes in the oven? Yes! The hot water will sit on top and look separated. This is correct and essential for forming the two distinct layers during baking.
Common Mistakes to Avoid
- Stirring after adding water: This is the most common error. Stirring mixes the layers and prevents the sauce from forming properly.
- Using cold water: Hot water is necessary to dissolve the sugars and begin the sauce-making process immediately.
- Over-baking: The cake top will look dry, but underneath should be saucy. A toothpick test will not come out clean.
- Not greasing the dish: This makes serving messy. Ensure the dish is well-greased for easy scooping.
Conclusion
This Chocolate Pudding Cake is a stunning example of kitchen magic, where simple ingredients transform into a dessert with two incredible textures: cake and sauce. Its simplicity is its brilliance, requiring no fancy techniques, just the discipline not to stir. The result is a deeply comforting, decadent treat that is sure to impress any chocolate lover. Perfect for a weeknight indulgence or a casual dinner party finale, this recipe delivers maximum satisfaction with minimal effort.