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Chocolate Pudding Cake

If you like molten chocolate cake, then you will love this chocolate pudding cake from @bluebowlrecipes. An easy one-bowl chocolate batter is whisked together, then baked with brown sugar, cocoa, and hot water poured on top. The result is a perfectly tender layer of moist chocolate cake with a rich pool of chocolate sauce underneath.

  • Prep Time

    10min

  • Cook Time

    40min

  • Total Time

    1hrs

  • Servings

    6-8

  • Recipe Category Desserts

  • Recipe Cuisine American

  • Recipe Level Simple

Recipe By: Stephanie Simmons @bluebowlrecipes

Ingredients

  • For the Batter:
  • 6 tbsp (85g) salted butter
  • 1/2 cup (120 mL) milk
  • 1 1/2 tsp vanilla extract
  • 1/4 cup (53g) light brown sugar, packed
  • 1/2 cup (110g) granulated sugar
  • 1/4 tsp salt
  • 2 tsp DeLallo Instant Espresso Powder
  • 1 cup (130g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 cup (25g) cocoa powder
  • 3/4 cup (146g) semi-sweet chocolate chips
  • For the Topping:
  • 1 cup (217g) light brown sugar, packed
  • 3 tbsp (20g) cocoa powder
  • 1 1/2 cups (360g) very hot water
  • For Serving:
  • Ice cream or whipped cream

Directions

  • Prep: Preheat your oven to 350°F. Spray a 10-inch oven-safe skillet or baking dish with nonstick spray.
  • Make the Batter: Melt the butter in a large mixing bowl. Whisk in the milk and vanilla, then the sugars. Add the salt, espresso powder, flour, baking powder, cocoa powder, and chocolate chips. Fold everything together with a silicone spatula until just combined. Don't over mix. Spread the batter evenly into the prepared pan.
  • Add the Topping: Sprinkle the brown sugar and then the cocoa powder over the batter. Don't mix them in. Pour the hot water over the top. Don't stir it in! This is what will create the lava cake like layer on bottom.
  • Bake: Bake for 33 to 39 minutes. The cobbler will be bubbly and a little crinkly around the edges. It will have a slight jiggle when you move the pan, and a toothpick inserted into the center will pull out some moist crumbs. Let the cake rest for 10-15 minutes before serving.
  • Serve & Store: Serve warm with a scoop of vanilla ice cream or whipped cream. This is best fresh from the oven. But, leftovers can be cooled to room temperature and stored, covered with foil or plastic wrap, in the fridge for 2-3 days.

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Keywords:

chocolate pudding cake , chocolate pudding cake recipe , cake with chocolate pudding , cake recipe

Chocolate Pudding Cake

If you like molten chocolate cake, then you will love this chocolate pudding cake from @bluebowlrecipes. An easy one-bowl chocolate batter is whisked together, then baked with brown sugar, cocoa, and hot water poured on top. The result is a perfectly tender layer of moist chocolate cake with a rich pool of chocolate sauce underneath.