Table of Contents
  1. Why this recipe works.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other chocolate desserts.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Chocolate Fudge Pudding Cakes Recipe

There’s a special type of magic when it comes to this chocolate fudge pudding cake. A quick batter is mixed together, and liquid is poured over the top. Once baked, the two layers flip, and a gooey pudding layer settles to the bottom while a fluffy cake layer floats to the top. It’s easy to bake and hits all the right chocolate notes!

Why this recipe works.

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 chocolate cake on top. The simplicity of the recipe is magic. Originally this was a recipe from a microwave cookbook. When microwaves were a new invention, the idea was to cook entire meals with them. This has been adapted for the oven and is honestly a better experience. The first part of the recipe is a simple chocolate cake with a batter that is the consistency of a fudgy brownie. After being spread into a baking dish, the batter is topped with a dry mixture of sugar and cocoa. The last component is hot coffee or water that is poured over the dry mixture and batter. While baking, the coffee mixes with the dry ingredients and forms a pudding underneath the cake. When it comes out of the oven, the top is a fudge-like cake with a rich chocolate pudding.

Round white bowl filled with chocolate fudge pudding cake with spoon resting against the side before scooping up a bite.

Everything you’ll need to make this recipe.

  • Dutch process cocoa powder will have a rich darker color, and the flavor will be sweet and mellow compared to natural cocoa powder.
  • Baking powder will be the small amount of lift that’s needed in this recipe, along with a lighter texture.
  • Vanilla extract will strengthen and heighten the chocolate notes in this cake. If you want to make your own, make sure to check out my recipe for homemade vanilla extract.
  • Chocolate chips help give a crackly shiny top to the cake and add another layer of chocolate flavor.
  • Brewed coffee will enhance the rich chocolate notes of the cocoa. The coffee flavor will be hard to find but water can be used as a substitute.
White marble surface filled with all ingredients needed to make chocolate fudge cake with brown sugar, white sugar, butter, sugar, milk, chocolate, and more.

Here’s how to make this recipe.

  1. Prepare the batter. In a large bowl, combine the flour, white granulated sugar, cocoa powder, baking powder, salt, egg, milk, vanilla extract, and melted butter. Whisk all of the ingredients together until well combined. Then add in the chocolate chips and fold them in until incorporated as well.
Glass bowl sitting on white countertop filled with all ingredients needed for chocolate cake including cocoa powder, sugar, egg, milk, and more.
Hand mixing chocolate batter for chocolate cake with white spatula in glass bowl on white surface.
  1. Prepare the chocolate topping. Pour the batter into a greased 9×9 baking dish, smooth the top, and set it aside. In a separate bowl, combine the brown sugar, white granulated sugar, and cocoa powder. Whisk these three ingredients together until well combined. Sprinkle this mixture all over the top of the batter already in the baking dish. Pour the hot brewed coffee on top of the cake.
White square baking dish filled with chocolate batter needed to make chocolate fudge pudding cake sitting on white countertop.
Glass bowl filled with cocoa powder, sugar, and brown sugar sitting on white countertop before being mixed with whisk.
Hand sprinkling chocolate sugar mixture on top of chocolate batter in white baking dish sitting on white countertop.
Hand using glass measuring glass to pour coffee on top of chocolate batter topped with brown sugar and cocoa mixture.
  1. Bake the cake. Place the baking dish in the preheated 350°F oven and bake for 25 to 35 minutes. Once baked, remove it from the oven and serve immediately. The pudding will still be jiggly when it comes out of the oven. As it sits, the cake will settle and tighten up, so it can either be served warm or cool.
Unbaked chocolate fudge pudding cake with liquid all over the top sitting on white marble surface right before being baked.
White marble surface with baked chocolate pudding cake right after coming out of the oven.

These pro tips will make this recipe a success.

  • When measuring out your flour, it’s best to avoid adding too much flour to the batter. To avoid overfilling your measuring cup, add the flour to a separate scoop and then add it into your measuring cup. Rather than pushing the measuring cup down into the flour, allowing it to fall into the measuring cup lightly will be a more accurate measurement.
  • When mixing in the chocolate chips, make sure to fold them in gently with a spatula or spoon rather than a whisk. If the chocolate chips are mixed in too forcefully, they could break, which is undesirable. Additionally, chips can be hard to mix in with a whisk as they can get stuck in the tines.
  • If averse to coffee, switch out the brewed coffee with hot water. While the coffee elevates the taste of the chocolate rather than adding a distinct espresso flavor, trepidatious people can use this substitute without too much flavor impact.
Hand holding spoon scooping chocolate pudding cake out of round bowl filled with a serving of chocolate cake.

Frequently asked questions about this recipe.

Can this recipe be made in individual-sized portions rather than in one large baking dish?

Yes, this can be portioned into eight individual ramekins. However, the baking time will be less when baked in smaller portions.

How long does this cake last once baked? Will it remain fresh if stored in the refrigerator?

The cake will maintain the same texture for 6 to 8 hours, and the leftovers after that will be delicious as the cake starts to soak in the pudding layer.

Is there a substitute for the coffee?

Yes, water can be used in place of coffee. Decaf coffee can also be used if caffeine is a concern.

You’ll love these other chocolate desserts.

Watch how to make this recipe.

More Valentine's ideas

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

Square white baking dish filled with baked chocolate fudge pudding cake with one scoop mixing showing the interior texture of the bottom of the cake.

Chocolate Fudge Pudding Cakes

Kaleb
5 from 13 votes
There’s a special type of magic when it comes to this chocolate fudge pudding cake. A quick batter is mixed together, and liquid is poured over the top. Once baked, the two layers flip, and a gooey pudding layer settles to the bottom while a fluffy cake layer floats to the top. It’s easy to bake and hits all the right chocolate notes!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 servings
Print Recipe Pin Recipe Share a Review

Ingredients

For the cake batter

  • ¾ cup all-purpose flour
  • ½ cup white granulated sugar
  • 3 tbsp Dutch process cocoa
  • 1 ½ tsp baking powder
  • ¼ tsp kosher salt
  • 1 large egg
  • ½ cup whole milk
  • 2 tsp vanilla extract
  • 4 tbsp melted butter
  • 1 cup semi-sweet chocolate chips

For the dry mixture

  • ⅓ cup white granulated sugar
  • ⅓ cup light brown sugar
  • ¼ cup Dutch process cocoa
  • 1 ½ cups hot brewed coffee (or hot water)

Instructions
 

For the cake batter

  • Preheat oven to 350°F. Butter a 9×9 baking dish and set it aside.
  • In a large bowl, combine the flour, cocoa, sugar, baking powder, and salt. Whisk to combine evenly. Add the egg, milk, vanilla extract, and butter. Whisk until completely combined and smooth. Add the chocolate chips and fold them into the batter. Pour the batter into the prepared baking dish and spread evenly.
    ¾ cup all-purpose flour, ½ cup white granulated sugar, 3 tbsp Dutch process cocoa, 1 ½ tsp baking powder, ¼ tsp kosher salt, 1 large egg, ½ cup whole milk, 2 tsp vanilla extract, 4 tbsp melted butter, 1 cup semi-sweet chocolate chips

For the dry mixture

  • In a medium bowl, mix the white sugar, brown sugar, and cocoa. Sprinkle evenly over the prepared batter. Pour the hot coffee over the dry mixture and batter.
    ⅓ cup white granulated sugar, ⅓ cup light brown sugar, ¼ cup Dutch process cocoa, 1 ½ cups hot brewed coffee (or hot water)
  • Place the baking dish in the preheated oven until the cake is puffed and set on top but jiggly around the edges and underneath the cake layer, 25-35 minutes. Once baked, remove the cake from the oven and cool for 15 minutes before serving.

Notes

  • When measuring out your flour, it’s best to avoid adding too much flour to the batter. To avoid overfilling your measuring cup, add the flour to a separate scoop and then add it into your measuring cup. Rather than pushing the measuring cup down into the flour, allowing it to fall into the measuring cup lightly will be a more accurate measurement.
  • When mixing in the chocolate chips, make sure to fold them in gently with a spatula or spoon rather than a whisk. If the chocolate chips are mixed in too forcefully, they could break, which is undesirable. Additionally, chips can be hard to mix in with a whisk as they can get stuck in the tines.
  • If averse to coffee, switch out the brewed coffee with hot water. While the coffee elevates the taste of the chocolate rather than adding a distinct espresso flavor, trepidatious people can use this substitute without too much flavor impact.

Nutrition

Serving: 1servingCalories: 337kcal
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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Kaleb

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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16 Comments

  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.

    Reply

  2. I just discovered your site. I’ve made so many of your recipes. They’re all delicious and I haven’t been disappointed. My daughter went to college in Ames and I drove thru Mt. Pleasant many times.

    Reply

  5. I love watching and trying your recipes and your outdoor landscaping when you have Kip with you. It’s amazing keep up the wonderful job you do. God bless you all.

    Reply

  6. 5 stars
    Made this and it was perfect! Oooey and gooey chocolaty goodness. Very easy and ingredients are basic, so most people would have them in their pantry. I didn’t have the Dutch cocoa but used regular cocoa and added a little more sugar. Making it again for sure. Thanks Kaleb 😃👍

    Reply

  7. 5 stars
    Oh my goodness!!!! This was AWESOME!!!! It was so delicious and easy to make. Instead of ice cream, we put sliced strawberries on it. Love your recipes and everything else you share. Love the ambiance you create. Thank you!

    Reply

  8. 5 stars
    I made your chocolate fudge pudding cake today. It was easy to make and delicious!
    I also made the potato ham chowder after the holidays. I really enjoyed that too!

    Reply

  9. 5 stars
    About to eat this. Oh yum, smells divine. I was wondering, if one did make this in the microwave, what would be the timing? Thx

    Reply

  10. 5 stars
    this is amazing! made it with the brewed coffee and it certainly gives it an extra depth of richness with no coffee taste! (i love coffee so i would not have minded if it did taste like coffee)

    Reply

  11. 5 stars
    Made the recipe for my grandkids. My grandson loved it so much, he asked me to make it again for his birthday! I guess he forgot his birthday isn’t until next Valentine’s Day. Lol. I made it without the coffee because I thought it might keep the kids awake! Was delicious!!!

    Reply

  13. 5 stars
    Eating it now and wow. FUDGY, CHOCOLATLY, WARM and fast and easy to make. I will be making this often. Love all your recipes! Thank you.

    Reply

  14. Hi,
    This is my second time making this. I doubled the recipe this time around to make for an adult birthday party, so several people could enjoy. I’ll report back on how it went. I love it myself. It’s a dream dish!

    Reply