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It’s hard to beat a slice of classic chocolate cake. For me, a recipe is even better when all I need is one sturdy mixing bowl and a trusty wooden spoon to put it together. To take things to the next level, what if you could make a chocolate cake that forms its own gooey pudding sauce while baking, with no frosting required? This old-fashioned chocolate pudding cake recipe is all of that and more.
The 1950s recipe comes together in just a few simple steps, and you won’t have to wait long for that first bite after pulling the warm cake out of the oven. It’s a cross between a soft brownie and a bowl of chocolate pudding, with each layer bringing plenty of chocolate flavor to the table. Grab a spoon and dig in or dish it up in bowls with scoops of ice cream.
How This Chocolate Pudding Cake Works
A cake that makes its own pudding sauce while baking? It sounds too good to be true, but it does work! The method for making this cake (sometimes called a hot fudge cake) is very specific, but following the directions is sure to produce a tasty result.
There aren’t any eggs in this cake, so it remains incredibly light and fluffy thanks to baking powder. That light and fluffy texture allows for the hot coffee, sugar, and cocoa powder poured over the top of the batter to seep through to the bottom throughout the baking process. It’s all about the layering technique, which is very simple if a bit counter-intuitive. Trust the process and you’ll end up with an irresistible dessert.
Simply Recipes / Mark Beahm
Choosing the Liquid
Pouring hot liquid over the top of the prepared cake batter helps to form the pudding sauce. I chose to use hot coffee because it enhances chocolate, producing a richer flavor. However, you can choose to use an equal amount of hot water instead.
Make sure the coffee or water is very hot (but not boiling) before pouring it over the batter.
How I Serve Chocolate Pudding Cake
This chocolate pudding cake is a choose-your-own-adventure type of dessert. You can absolutely serve it on its own, right out of the oven and still warm. I like to add a sprinkle of additional mini chocolate chips and flaky sea salt to dress it up a bit, but they are entirely optional. Want to try a chocolate and fruit pairing? Add a handful of raspberries or sliced strawberries as garnish, or top with a scoop of cherry ice cream. Classic vanilla ice cream is always a good choice.
This cake can also be enjoyed chilled or even cold straight out of the fridge—the pudding sauce will just be a bit thicker.
Simply Recipes / Mark Beahm