Mom’s Chocolate Pudding Cake

chocolate pudding cake 2

I impulsively made my mom’s chocolate pudding cake for dinner tonight. My dad was coming by to eat with us, and his presence triggered a memory of my mom cobbling together some sort of dessert at the last minute when there wasn’t a little something sweet in the house, as he opened all the cupboards in search of a square of chocolate. She had a few standbys and this was one of them. Since chocolate is his thing, I mixed it together and slid it into the oven alongside the pork tenderloin. (At the table, W asked me how long it had taken me to make it. About ten minutes, I said. ‘Well,’ he said, ‘I absolutely must have this recipe!’)

Chocolate pudding cake Collage

This request was followed by a handful of others on twitter, so I thought I’d post it. Partly in order to bookmark it myself.

What I love about it is that it’s not quite cake, not quite a brownie, but a cross between the two, irresistibly crunchy-chewy on top, with a layer of thick chocolate pudding underneath. I wished I had vanilla ice cream in the house, but then again not, as I’m sure I’d have polished off the entire pan.

chocolate pudding cake 1

AuthorJulie

Cake:
1 cup all-purpose flour
3/4 cup sugar
1/4 cup cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup canola oil
1 tsp vanilla
Sauce:
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup cocoa
1 cup hot water or coffee

1

Preheat the oven to 350?F.

2
3

In a medium bowl, stir together the flour, sugar, cocoa, baking powder and salt. In a small bowl or measuring cup, stir together the milk, oil and vanilla; add to the dry ingredients and stir just until combined. Spread into a greased or parchment-lined 9-inch square pan.

4
5

In the same bowl, stir together the sugars and cocoa, then stir in the hot water or coffee; pour over the batter but don’t stir it. Bake for 20 minutes, or until the cake is springy to the touch and there is a thick chocolate sauce underneath. Serve warm, with vanilla ice cream. Serves 6.

Category

Ingredients

 Cake:
 1 cup all-purpose flour
 3/4 cup sugar
 1/4 cup cocoa
 2 tsp baking powder
 1/4 tsp salt
 1/2 cup milk
 1/4 cup canola oil
 1 tsp vanilla
 
 Sauce:
 1/2 cup sugar
 1/2 cup packed brown sugar
 1/4 cup cocoa
 1 cup hot water or coffee

Directions

1

Preheat the oven to 350?F.

2
3

In a medium bowl, stir together the flour, sugar, cocoa, baking powder and salt. In a small bowl or measuring cup, stir together the milk, oil and vanilla; add to the dry ingredients and stir just until combined. Spread into a greased or parchment-lined 9-inch square pan.

4
5

In the same bowl, stir together the sugars and cocoa, then stir in the hot water or coffee; pour over the batter but don’t stir it. Bake for 20 minutes, or until the cake is springy to the touch and there is a thick chocolate sauce underneath. Serve warm, with vanilla ice cream. Serves 6.

Mom’s Chocolate Pudding Cake
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22 comments on “Mom’s Chocolate Pudding Cake

  1. Carol
    April 4, 2016 at 9:11 pm

    This was a popular childhood dessert of mine, from a book called “Magic Spoon Cookbook”, and was called “Way Too Rich Hot Fudge Upside-Down Cake”, and the page itself had modelling-clay koala bears eating it. Oh, memories.

  2. Candice in Georgetown
    April 5, 2016 at 2:57 pm

    Oh, Julie, I’ve just found your blog! Everything looks so good and your writing is very entertaining. You’re bookmarked!????

    • Julie
      April 6, 2016 at 8:42 am

      Aw, thank you Candice!

  3. Candice in Georgetown
    April 5, 2016 at 2:58 pm

    Sorry, my iPad changed a happy face to 4question marks. Grr.

  4. Nicole Boyhouse
    April 6, 2016 at 10:26 am

    This would be super easy to make vegan and so I AM GOING TO DO THIS. Delicious! Mmm.

  5. Jules @ WolfItDown
    April 6, 2016 at 1:06 pm

    Brownie, yes! Chocolate pudding, yes! A bit of both? Please gimme here 😀 I think I would just serve that in the tin accompanied with bunch of spoons and milk to drink 😀 Looks and sounds wonderful 😀 x

  6. classyresumewriter.com
    April 8, 2016 at 7:26 am

    Awww, this cake looks so tasty. I believe it’s really delicious! It’s definitely worth a try to bake this masterpiece.
    Thank you for posting this recipe.

  7. Maureen
    April 8, 2016 at 7:27 pm

    I ?? W.

  8. Maureen
    April 8, 2016 at 7:28 pm

    Darn emojis. That was I “heart” W.

  9. Shira
    April 8, 2016 at 7:38 pm

    Uh oh this didn’t come out quite right for me–the flavor was kind of bland and the sauce was a little too soupy. I wonder if I accidentally used too much liquid? I used hot water. Maybe coffee would be better.

  10. Ian
    April 9, 2016 at 10:03 pm

    This looks and sound delicious. Would there be a suitable alternative fat for the oil in this recipe. I have a bit of an aversion to oil being used in most cake, muffin and quickbread type recipes. I know a quarter cup is not a lot but I always find the oiliness bothersome. Maybe it’s just me lol. Enjoying your blog.

  11. Elizabeth
    April 10, 2016 at 2:53 pm

    Love this, it is one of my go -to desserts when I need a sweet/chocolate fix. Should there not be 1/4 cup of cocoa powder in the sauce also??

  12. Shira
    April 10, 2016 at 2:58 pm

    Ooh that extra 1/4 cup of cocoa would explain my issues with it!

  13. Rebecca
    May 1, 2016 at 11:11 pm

    I agree, I think that 1/2 cup sugar in the sauce is meant to be cocoa powder instead…

  14. Julie
    May 6, 2016 at 9:13 am

    Crap, so sorry guys! I just missed the 1/4 cup of cocoa in the sauce. Added it to the recipe! So sorry about that!

  15. Barb
    October 24, 2017 at 5:23 pm

    Julie – have you tried this with a Gluten Free flour?

    • Julie
      October 24, 2017 at 7:51 pm

      I haven’t, sorry!

  16. Nicole Dagg
    December 26, 2018 at 10:28 am

    So my cake didn’t turn into a thick pudding.. it’s very liquidy 🙁 cake looks done though

    Doesntthere h
    Needto be something in the puddongto thicken?

  17. Arundhati
    April 8, 2020 at 8:06 am

    Hey Julie.
    Love all your recipes.
    Could you please tell me how much is your 1xup flour in grams?
    I’m from India and seems my measurements could be slightly different.

    • Kaitlin
      May 8, 2020 at 10:04 am

      I’m not quite sure if there are any measurement differences in India, but 1 cup = 236.6 grams when I use my conversion app

  18. Kaitlin
    May 8, 2020 at 10:02 am

    I’d love to make this for Mother’s Day, but I oddly don’t have any square pans. With the quarantine, it’s kinda best to use what I already have.

    What would the bake time be for a 9″ round pan or a doubled recipe 9″x13″ rectangle pan do you think?

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