Chocolate Fudge Pudding Cake
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!
Servings 9 servings
Calories 337kcal
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.
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.
- 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
- 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: 1serving | Calories: 337kcal
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