Chocolate Pudding Cake Recipe: How to Make Pudding Cake

A chocolate pudding cake consists of a basic cake batter and a topping that, once baked, sinks to the bottom to create a fudgy, pudding-like layer. Sometimes called self-saucing cake or hot fudge pudding cake, this easy dessert uses common ingredients and a unique method to produce both a cake and a pudding in one pan. You achieve the two-in-one effect by pouring boiling water over the cake batter and a sugar topping right before baking.

Along with pantry basics like sugar, flour, milk, cocoa, and melted butter, the ingredient list includes an optional addition of instant coffee or espresso. While not necessary to the function of the cake, the coffee complements and enhances the chocolate flavor; it’s a must if you’re a chocolate lover.

Here’s how to make an ultra-rich and gooey chocolate pudding cake with a crisp top layer.

1. 1. Use high-quality cocoa powder. The flavor in this chocolate dessert mainly comes from cocoa powder, which also adds a deeply brown chocolatey color. Dutch-processed cocoa will appear and taste more like a rich dark chocolate bar, while unsweetened cocoa powder will give it a flavor and tone that’s more like milk chocolate. Whichever type you choose, make sure it’s fresh and high quality.
2. 2. Use boiling water. For the chemistry of this pudding cake to work, the topping uses boiling water to kickstart the cooking process and achieve the hybrid cake-and-pudding texture. When making this recipe with younger bakers, you can use hot tap water, but boiling water is best.
3. 3. Leave the topping unstirred. Once you have poured the boiling water over the topping and cake batter, it’s essential to resist the urge to stir it. Leaving the batter alone will ensure a crispy top and a gooey chocolate sauce on the bottom.
4. 4. Rest the cake. Once baked, let the cake rest for at least fifteen minutes to allow the pudding layer to set.

Chocolate pudding cake is best when warm, but you can store it at room temperature with a tight cover for up to twenty-four hours. You can also refrigerate the cake, just keep in mind that the pudding will solidify into a thicker, chocolate fudge–like texture once chilled.