Chocolate Pudding Cake

5 from 6 votes

Chocolate Pudding Cake

Chocolate Pudding Cake tastes like a giant molten chocolate lava cake! 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 Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: Easy Cake, Skillet Cake, Lava Cake

Servings: to 8 servings

Author: Stephanie Simmons

Ingredients

For the Batter:

6 tbsp salted butter 85 grams
1/2 cup milk 120 grams
1 and 1/2 tsp vanilla extract
1/4 cup light brown sugar, packed 55 grams
1/2 cup granulated sugar 105 grams
1/4 tsp salt
2 tsp DeLallo Instant Espresso Powder
1 cup all-purpose flour, spooned & leveled or weighed out 130 grams
2 tsp baking powder
1/4 cup cocoa powder 25 grams
3/4 cup semi-sweet chocolate chips 146 grams

For the Topping

1 cup light brown sugar, packed 220 grams
3 tbsp cocoa powder 20 grams
1 and 1/2 cups very hot water 360 grams

For Serving

ice cream or whipped cream

US Customary - Metric

Instructions

Prep: Preheat your oven to 350℉. 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.
6 tbsp salted butter, 1/2 cup milk, 1 and 1/2 tsp vanilla extract , 1/4 cup light brown sugar, packed, 1/2 cup granulated sugar , 1/4 tsp salt, 2 tsp DeLallo Instant Espresso Powder, 1 cup all-purpose flour, spooned & leveled or weighed out , 2 tsp baking powder, 1/4 cup cocoa powder, 3/4 cup semi-sweet chocolate chips
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.
1 cup light brown sugar, packed, 3 tbsp cocoa powder, 1 and 1/2 cups very hot water
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.
ice cream or whipped cream

Nutrition