Go Back
–+ servings
5 from 1 vote

Chocolate Pudding Cake Recipe

By Britney
Prep: 20 minutes
Cook: 28 minutes
Total: 48 minutes
Servings: 6
chocolate pudding cake in a skillet with ice cream and chocolate shavings on top.
Pin Print
This Chocolate Pudding Cake recipe features a moist, rich chocolate cake atop a velvety and creamy chocolate pudding sauce. Enjoy this with a scoop of ice cream for ultimate warm, gooey, chocolatey treat that is beyond irresistible. 

Equipment

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 2/3 cup (158 g) Milk
  • 1 1/2 tsp (1 1/2 tsp) Espresso Powder
  • 6 tbsp (84 g) Salted Butter
  • 1 tbsp Vegetable Oil
  • 5 tbsp (25 g) Cocoa Powder
  • 3/4 cup (165 g) Brown Sugar
  • 2 tsp Vanilla Extract
  • 1 1/4 cup (156 g) All Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1/2 cup (90 g) Semi-Sweet Chocolate Chips

Hot Fudge Sauce

  • 1 cup (220 g) Brown Sugar
  • 1/4 cup (21 g) Cocoa Powder
  • 1 cup (240 g) Coffee
  • 1/2 cup (120 g) Milk
  • 1/2 tsp Espresso Powder

Instructions 

  • Preheat the oven to 350 degrees F. Spray a 10-inch cast iron skillet with nonstick baking spray. Prepare the chocolate cake batter.
  • Heat milk in a medium saucepan over medium low heat. Once warmed (do not boil), add espresso powder and butter and whisk until the butter is fully melted, Remove from heat and add oil, brown sugar, cocoa powder, and vanilla extract. Whisk for 1-2 minutes, until everything is combined. Set aside.
  • In a large mixing bowl, combine flour, baking powder, kosher salt. Whisk together and pour the milk/cocoa powder mixture into the dry ingredients. Mix until fully combined, about 20-30 seconds. Then fold in chocolate chips. Add the batter to the prepared pan. 
  • Mix together brown sugar and cocoa powder in a small bowl. Sprinkle on top of the cake batter. Place the pan on top of a baking sheet. This makes it easier to place into the oven as well as prevents the batter from spilling into your oven.
  • Rinse out the saucepan, and add coffee and milk. Bring to a boil. Once boiling, make sure that you have exactly 1 1/2 cups of liquid. If you have less, add additional milk to ensure that you have the full amount needed - 360g or 1 1/2 cups (the milk evaporates when boiled).
  • Pour boiling coffee and milk mixture on top. Bake in the preheated oven for 28-32 minutes, until the cake is slightly jiggly (like jello). Do not overbake. Remove from the oven and allow the cake to cool on a wire rack for 5-10 minutes before cutting into it.
  • Add a scoop of vanilla ice cream or cool whip on top. You can also add some maraschino cherries on top, too!  Enjoy! 

Notes

  • Do not overbake the cake! Once you grab the pan in the oven, it should not be fully set. It should be jiggly like jello. Remove it from the oven at this point. 
  • Place a baking sheet underneath the pan to prevent the any spillage into your oven. 
  • Measure the hot milk and coffee mixture before and after boiling. This is crucial because some of the liquid will evaporate after boiling. Use a glass measuring cup that's heat safe to ensure you have a full 1 1/2 cups of liquid. If you have under that amount, add more milk until you have a full 1 1/2 cups of 360g of liquid. No need to bring to a boil again after adding additional liquid. 
  • Enjoy the cake while still warm for best results. 
Store any leftover cake in an airtight container. First, let it cool completely, then add to the airtight container and store in the refrigerator. When reheating, you can microwave individual servings for about 20-30 seconds to restore that warm, gooey texture.
To freeze: add the cooled cake in a freezer-safe container, cover with plastic wrap and cover with the lid. It'll last up to 6 months. When you're ready to eat it, let it thaw in the fridge overnight, then pop it in the microwave for about 20-30 seconds. 

Nutrition

Calories: 594kcal, Carbohydrates: 98g, Protein: 7g, Fat: 22g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 37mg, Sodium: 466mg, Potassium: 422mg, Fiber: 5g, Sugar: 70g, Vitamin A: 434IU, Calcium: 218mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!