Chocolate Pudding Cake-a rich and moist chocolate cake with a silky chocolate pudding sauce. Serve with a scoop of vanilla ice cream and you will be in chocolate dessert heaven!
Tomorrow is my birthday, but we are starting the celebration a day early because it’s my birthday and I said so! I am inviting you all to the party. Get out your party hats, balloons, and streamers! It is going to be a wild party! Yay!
Of course, the most important part of the party is the dessert. This year we are celebrating with Chocolate Pudding Cake. I usually choose cookies for my birthday dessert, but this year I am mixing things up. I am going the traditional route and having cake! Don’t worry, I am going to eat cookies too. Calories don’t count on birthdays so bring on the sweets! I am ready to party!
When I was in college, my friends and I used to make Chocolate Pudding Cake all of the time. You know, when it was midnight and we were tired of studying and needed a chocolate fix. Probably not the wisest midnight snack, but it got us through several finals.
It is the weirdest cake ever, but SO SO good! You make the cake in a 9×13 pan and before it goes into the oven you sprinkle a mixture of brown sugar and cocoa over the cake batter. And that’s not all, you also pour boiling water over the cake. It feels SO wrong when you are doing it, but it is so right. Trust me on this one. The cake will look like a disaster, but don’t worry. When you pull it out of the oven you will feel like a magician because you will end up with a chocolate cake that is out of this world delicious!
The cake won’t win any beauty awards, but after you spoon into it and find the chocolate pudding at the bottom, you will swoon! The chocolate pudding sauce is silky, smooth, and makes the cake extra special.
I like to serve the cake warm with vanilla ice cream, but it’s good plain too. If you want to eat it right out of the pan with a spoon, go for it! And it actually isn’t THAT rich. The chocolate flavor is nice, but not too intense. I can polish off a big piece with no problem:)
Let’s get this birthday party started and have some Chocolate Pudding Cake! Who wants a piece? Thanks for celebrating with me! Enjoy!
If you like this chocolate cake recipe, you might also like:
- Easy Chocolate Cake
- Flourless Chocolate Cake
- Chocolate Sour Cream Bundt Cake
- Ultimate Chocolate Cupcakes
- Strawberry Chocolate Cake
Chocolate Pudding Cake
- Prep Time
- 15 minutes
- Total Time
- 50 minutes
- 2 1/2 cups all-purpose flour
- 2 1/4 cups packed light brown sugar divided
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 2 tablespoons unsalted butter
- 2 ounces unsweetened chocolate
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons unsweetened cocoa we use Dutch processed cocoa
- 2 1/2 cups boiling water
Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking pan and set aside.
In a large mixing bowl, combine flour, 1 cup of the brown sugar, baking powder, baking soda, and salt. Whisk until well combined. If there are lumps of brown sugar, use your hands to break them up. Stir in chocolate chips and set aside.
In a small saucepan, melt the butter and chocolate together over medium-low heat.
In a separate small saucepan, heat buttermilk over low heat until barely warmed. You don't want it to bubble or boil. Remove from heat.
Remove chocolate and butter mixture from heat and stir in the vanilla. Pour mixture over dry ingredients. Add the buttermilk and stir until combined. Spread into the prepared pan.
Combine the remaining 1 1/4 cups brown sugar with the cocoa in a small bowl. Whisk until smooth, using your hands to break up any brown sugar clumps. Sprinkle mixture evenly over the chocolate cake batter.
Pour the boiling water evenly over the cake. Yes, it will look like a mess, but I promise it will turn out!
Carefully transfer the pan to the oven. Bake for 30-35 minutes or until the center is firm to the touch.
Remove cake from oven and cool on a cooling rack for at least 30 minutes before serving. To serve, invert each serving on a plate so that the fudge sauce on the bottom becomes a topping. Spoon any extra sauce in the pan over the top. You can serve the cake at room temperature or warm. Top with ice cream, if desired.
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