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Why I Love This Fudge Pudding Cake
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.
Fudge Pudding Cake Ingredients
- 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.
The full amount of each ingredient can be found in the recipe card below.
How to Make Fudge Pudding Cake
Step 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.
Step 2: Prepare the chocolate topping – Pour the batter into a greased 9 x 9-inch 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.
Step 3: Bake the cake – Place the baking dish in the preheated 350°F oven and bake for 25-35 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.
Recipe Tips
- 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 to 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.
Frequently Asked Questions
Yes, this can be portioned into eight individual ramekins. However, the baking time will be less when baked in smaller portions.
The cake will maintain the same texture for 6-8 hours, and the leftovers after that will be delicious as the cake starts to soak in the pudding layer.
Yes, water can be used in place of coffee. Decaf coffee can also be used if caffeine is a concern.
More Chocolate Desserts
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 can 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!
Chocolate Fudge Pudding Cake
Ingredients
For the cake batter
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- 3 tbsp Dutch-process cocoa powder
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
- 1 large egg
- ½ cup whole milk
- 2 tsp vanilla extract
- 4 tbsp unsalted butter melted
- 1 cup semi-sweet chocolate chips
For the dry mixture
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ¼ cup Dutch-process cocoa powder
- 1 ½ cups hot brewed coffee (or hot water)
Instructions
For the cake batter
- Preheat oven to 350°F. Butter a 9 x 9-inch 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 granulated sugar, 3 tbsp Dutch-process cocoa powder, 1 ½ tsp baking powder, ¼ tsp kosher salt, 1 large egg, ½ cup whole milk, 2 tsp vanilla extract, 4 tbsp unsalted 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 granulated sugar, ⅓ cup light brown sugar, ¼ cup Dutch-process cocoa powder, 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
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
I made this cake for Valentine’s Day it is delicious, and a huge hit. My thanks go out to you for sharing.
Cynthia,
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!
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!
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 😃👍
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.
How long do I bake it using 8 ramekins to get the same consistency as a 9 X 9 pan?
Thank you 🙂
I have an 8×8” Pyrex baking dish but not a 9×9. Will that work?
My 8×8 glass pan is 2 1/2” tall. I also have a 9×9” metal cake pan but it is only 1 3/4” tall.
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.
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.