Chocolate Pudding Cake
Yields: 8 or 9-inch square pan
This fudgy, old-fashioned chocolate pudding cake is separated into two delicious layers as it bakes: a chocolate cake and a gooey pudding-like sauce.
  • ¾ cup (110g/4 oz) all-purpose flour
  • ¼ cup (25g) Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (150g/5.3 oz) granulated sugar
  • ½ cup (120ml) whole milk
  • ¼ cup (1/2 stick/56g) unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • ½ cup (50g/2oz) pecans or walnuts, coarsely chopped (optional)
Pudding Sauce:
  • ¼ cup (25g) Dutch-processed cocoa powder
  • ⅓ cup (65g/2.3oz) light brown sugar
  • ⅓ cup (65g/2.3oz) granulated sugar
  • 1½ (360ml) cups boiling water
  • 2 teaspoons instant coffee powder or 1 teaspoon espresso powder
  1. Preheat oven to 350F/180C. Grease an 8-inch square pan.
  2. To make the cake: In a medium bowl, sift together flour, cocoa, baking powder, and salt. Add sugar and mix.
  3. In a small bowl, mix together milk, butter, and vanilla until combined. Pour into flour mixture and mix just until combined. Fold in nuts. Scrape batter into prepared pan and smooth the top.
  4. To make the pudding: In a small bowl, toss together cocoa, granulated sugar, and brown sugar until combined. Sprinkle mixture on top of batter, making sure it coats the entire surface evenly. Dissolve coffee powder in hot water and pour over the top. Leave as-is and do not stir.
  5. Bake for 25-30 minutes, until the top is set and the cake is cracked and just beginning to pull away from the sides of the pan. Do not over bake or the cake will be dry. Allow cake to cool in the pan for 15 minutes on a wire rack.
  6. Serve cake warm, with ice cream if you like. Serve each slice upside-down and drizzle with pudding sauce.
  7. Cake can be kept in the refrigerator, covered, for up to 3 days. Reheat in microwave.
Recipe by Pretty. Simple. Sweet. at