Table of Contents
  1. Watch how to make these fudge pudding cakes
  2. Chocolate Fudge Pudding Cakes Recipe

Do you have those desserts that seem to bring back the best memories of childhood? You know, those ones that as soon as you smell or taste them, you are taken back to another time and can feel and see a nostalgic place? I definitely have those – actually food for me, in general, is always a trigger for me. I love the memories I have associated with food and this one is at my grandma’s house.

Chocolate pudding cake was always a family favorite and how could it not be? It’s a delicious layer of chocolate pudding on the bottom with a fudgy cake layer on top. I updated the recipe slightly and made it fit for four servings. Served in ramekins, this is a perfect Valentine’s Day treat!

The cakes tend to fall slightly, but do not fret! Serve with whipped cream or ice cream and – most of all – enjoy!

Small round bowl filled with chocolate fudge pudding cake sitting on small plate all on wood bowl with whipped cream and raspberries

Watch how to make these fudge pudding cakes

Small round bowl filled with chocolate fudge pudding cake sitting on small plate all on wood bowl with whipped cream and raspberries

Chocolate Fudge Pudding Cakes

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Made in individual servings, these small chocolate fudge pudding cakes are the perfect dessert for Valentine's Day! It's almost like a mini lava cake with the fudge layer at the bottom. Topped with whipped cream and some optional fresh fruit, these are hands down the best dessert!
Prep Time 15 mins
Cook Time 27 mins
Total Time 42 mins
Servings 4 cakes


Step one

  • cup flour
  • 2 tbsp Dutch process cocoa
  • ½ cup sugar
  • 2 tsp instant espresso powder
  • ¼ tsp salt
  • 1 tsp baking powder
  • 1 egg
  • 1 egg yolk
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 2 tbsp melted butter

Step two

  • ¼ cup white granulated sugar
  • ¼ cup brown sugar
  • 2 tbsp Dutch process cocoa
  • ¾ cup hot water
  • ½ cup bittersweet chocolate chips


Step one

  • Preheat oven to 350°F.
  • In a large bowl, whisk together the flour, cocoa, sugar, espresso powder, baking powder, and salt.
    ⅓ cup flour, 2 tbsp Dutch process cocoa, ½ cup sugar, 2 tsp instant espresso powder, ¼ tsp salt, 1 tsp baking powder
  • Make a well in the center of the dry ingredients and add the egg, yolk, milk, vanilla, and butter. Whisk until completely combined and smooth.
    1 egg, 1 egg yolk, ¼ cup milk, 1 tsp vanilla extract, 2 tbsp melted butter
  • Pour evenly into 4 8-ounce ramekins and set aside.

Step two

  • Mix the sugars and cocoa and sprinkle evenly on prepared ramekins.
    ¼ cup white granulated sugar, ¼ cup brown sugar, 2 tbsp Dutch process cocoa
  • Distribute hot water on top of each and sprinkle with chocolate chips.
    ¾ cup hot water, ½ cup bittersweet chocolate chips
  • Place in preheated oven for 20-27 minutes. The cakes will be set around the edges. They will be puffed with a hole in the center and slightly jiggly.
  • Remove from oven and let cool 10 minutes before eating.


Serving: 1cakeCalories: 481kcalCarbohydrates: 81.5gProtein: 6.9gFat: 17.4gSaturated Fat: 10.1gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3gTrans Fat: 0gCholesterol: 109.4mgSodium: 181.9mgPotassium: 478.8mgFiber: 3.9gSugar: 66.7gVitamin A: 91.8IUVitamin C: 0mgCalcium: 160.2mgIron: 2mg
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. Great video as always, Kaleb. This dessert looks and sounds great.
    By the way, I love the seemingly endless bottle of vanilla in all your baking videos, I use a lot a lot as well.
    Thanks for all your ideas and inspiration.