Chocolate Pudding Cake

December 23, 2007 | Chuck
Chocolate Pudding Cake

On a cold day, nothing beats a warm chocolate pudding cake for dessert. This is our "go to" dessert during snowboarding trips. It's easy to make and doesn't require a mixer, which may not be available in a rental house kitchen. After a long, chilly day outside, this old-fashioned dessert really hits the spot!

I saw this recipe on a Martha Stewart show many, many moons ago. Please don't ask me why I was watching it. I'm not a fan of Martha, and I never intentionally watch her show, but the pudding cake caught my eye while channel surfing. Well, anyone can get my attention if these words are spoken... warm, chocolate, pudding, cake.

The recipe used to be on her website, but I can't find it now. Fortunately, I copied it to take along on our boarding trips. We modified the original recipe by reducing the amount of brown sugar in the batter and adding 3 ounces of bittersweet chocolate chunks.

The chocolate pudding cake is spectacular. It's a cross between a spongy cake and a gooey pudding with a crispy, chewy top layer. This simple dessert has a rich, intense chocolate flavor, especially if the bite has a melted chocolate chunk in it. Add a scoop of vanilla ice cream or a dollop of whipped cream, and you'll be in heaven!

All of the SNDsters wish you a...  Merry Christmas, Happy Kwanza, Happy Belated Hanukkah or Happy Festivus for the rest of us!

Chocolate Pudding Cake Recipe

1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
1 cup granulated sugar
3/4 cup whole milk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
3/4 cup firmly packed dark-brown sugar
1 1/2 cups boiling water
3 ounces bittersweet chocolate, broken into small chunks

1) Preheat oven to 350° F. In a large bowl, sift together flour, 1/3 cup cocoa powder, baking powder, and salt, set aside.

2) In a medium bowl, whisk together eggs, granulated sugar, milk, butter, and vanilla; add to flour mixture. Stir batter until just combined. Spread batter evenly into an 8 cup shallow baking dish. Set aside.

3) In a medium bowl, whisk together remaining 1/3 cup cocoa powder, brown sugar, and boiling water. Pour liquid evenly over batter, do not mix. Distribute chocolate chunks into batter. Bake until a tooth pick or skewer inserted into the center of the cake comes out with crumbs adhering to it, 30 to 35 minutes. Let cool 10 minutes. Serve warm with vanilla ice cream or whipped cream.

Makes 6 to 8 servings.

[tags]chocolate, pudding, cake, scharffen berger, vanilla, ice cream, bittersweet[/tags]

33 Comments on “Chocolate Pudding Cake”

  1. JEP said:

    My mouth is watering—amazing photo!

  2. Ann said:

    I want some! Your photo is wonderful.

  3. Chuck said:

    I’m glad you both like the photo. In this case, the picture really does capture the deliciousness of the pudding cake.

  4. Pinkeagle said:

    Simply delightful!! This looks so moist and gooey and just YUM!

  5. Carol in VT said:

    Hi! I’ve never been to your site before but found your pic on Tastespotting, surfed over, and made this dessert for my family’s Xmas dessert with 1/2 hour notice – it was that easy and YUMMY. I didn’t have block chocolate so I used boring old Toll House chips. Served it with creme chantilly, and man oh man, what a hit! Thanks!

  6. Chuck said:

    That’s great! I’m really happy that the pudding cake was a big hit with your family!

  7. Cindy said:

    I was literally drooling when I saw this post..
    I’m so hungry now….

  8. molly said:

    i used this recipe for a holiday party and it was a hit. everyone loved it. not suprising with a picture like that. thank you for the great recipe just in time. i referenced your blog to friends. happy new year!

    Helpful Hint: search yummy recipes from your mobile phone using Boopsie.

    perfect for recipes on the go.

  9. Marc said:

    Over the years I’ve made a few different versions of this recipe. In some cases it has winded up tasting “too junk-foody” says my wife. Then I made the Cooks Illustrated version and it was, somehow, too high-brow.

    Kind of like the three little bears, this version is just right. Thanks for helping me hit the sweet spot, literally and figuratively.

  10. Laurel Noble said:

    I made this pudding cake with my three grandchildren. First thing to go wrong was when the 10 year old was charged with putting the 2 t of vanilla in. It came out too fast and I lost about a third of my precious vanilla from Mexico. After scooping out as much as possible, we finished the preparations, but in the confusion I forgot to actually beat the eggs and sugar together (the girls had just stirred) and completely forgot to put in the melted butter, which had been cooling. So this was poured on top about half way through the baking time. There were definitely too many cooks. As it looked so runny, we only poured about half of the water mixture on top. I was absolutely sure it was a hopeless disaster, but the kids were very sure it would be great, and they were right! Amazingly it set beautifully and tasted wonderful. The kids ate a big slab of it each, with whipped cream on top. This is a very forgiving cake believe me, and seemingly impossible to ruin, although we tried!

  11. C.Norris said:

    I’m about to make this, cannot wait to indulge! Wondering what pan size to use, couldn’t find that in recipe. No matter, I’ll try 9×9″.

  12. C.Norris said:

    found the pan size – sorry!

  13. Amara said:

    This looks absolutely delicious!

  14. Carmen said:

    What a pleasure to find this recipe once again. My mother made this for me and my three siblings in the 1950’s. We lived on the cold Oregon coast and this was a lasting childhood memory of warm gooey comfort food. I had lost my copy of the recipe, this one has added chocolate chunks which are great I’m sure. Nice to see a new generation will experience this delightful, and surprising recipe. Thanks, it is an oldy but….a goody! A real crowd pleaser.

  15. Dana said:

    I am hoping to make this dinner for a new boyfriend. He is considering a trip to Peru and he has a chocolate jones, so I am trying the Peruvian Chicken and the Chocolate Pudding Cake. Wish me luck!

  16. Donna said:

    Just made this for supper tonight for company….It was a real hit! Had no chunks of chocolate so used chocolate chips instead. It was terrific.

  17. Melissa said:

    Can this be frosted? I can’t see the picture which may answer this but I was wondering if I can make this as a birthday cake. Thanks.

  18. rita maria said:

    I just did this (only half a recipe, as I am home alone and did not want to risk having that much of it) and it is amazing, thank you so much!!!!!!!!!!!!!!!

  19. B said:

    Hello…What pan size is used for this recipe? I am planning to try this yummy cake for our housewarming party! Thanks for the recipe n those mouth watering snaps!

  20. diane said:

    I have been searching for this particular recipe. I also happened to be watching the same program (long time ago) and did try to write down all the ingredients as fast as I could. But I dont think I got it all. I just went to Martha’s site and coldnt find it there either. But here it is on your site!
    I have been wanting to make this for a long time but was not sure if I had the entire recipe correctly written. Thanks for posting it ! Diane

  21. sez said:

    cannot see the picture !

  22. Hi, I love your image. I have used it (and linked back to this page) on a page I just created about another chocolate pudding cake recipe. Please let me know if that is okay with you. If it is not, I will remove it and choose another.

    Thank you for your consideration.


  23. Donna said:

    I saw this and made it for desert on Sunday, fantastic results for very easy process from stuff in the store cupboard! They loved it, think I’ll add raspberries or blueberries next time.

  24. Say ?thanks? you to your mothers and fathers that they gave you the globe

  25. Anthony D. Deaver said:

    The Martha Stewart versions referenced above –

  26. Amber said:

    This cake was exactly what i was looking for. It’s is absolutely delicious. We ate it warm for dessert just out of the oven last evening and i cannot tell a lie…… i was into it again for breakfast this morning. Next time…. fresh raspberries and vanilla icecream to top it off.
    Thank you so much for sharing it with us.

  27. Vi said:

    I want to make this for my chololate lovers family at Christmas. What size pan do you bake it in if you don’t use invididual custard dishes?

  28. Chuck said:

    Hi Vi,

    We use a 8 cup shallow baking dish. It measures 13.5 x 10 inches, but is oval shaped. Any medium sized pyrex baking dish will do. Baking time will vary depending on the size of the baking dish.


  29. khaula said:

    Oh wow! I have to try this now!

  30. khaula said:

    I madethis and although it wasn’t as gooey or moist as seen in the picture, my brother (who is actually quite critical of my baking skills) said it was the bset cake i had made yet. :D

    p.s. how can i get it to be more gooey and moist? did i over cook it?

  31. Chuck said:

    Hi khaula,

    Depending on the size of your backing dish and how hot your oven runs, baking time will vary. If it’s not gooey enough, then definitely reduce the baking time.


  32. pertunia said:

    It is soooo delicious!!!


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