This Chocolate Pudding Cake Is Unlike Any Dessert You’ve Had Before Recipe

I recently made a Chocolate Pudding Cake that combines ingredients like all-purpose flour, rich cocoa powder and large eggs to create a truly indulgent treat. Adding a pudding topping made with boiling water, extra cocoa and sugar brings a captivating twist that makes this dessert a satisfying sweet delight for any chocolate fan.

I recently tried a recipe that completely blew my mind. I mixed 1 cup all-purpose flour with 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder (divided), and a pinch of salt along with 2 large eggs.

Then I added 1/2 cup milk, 1/4 cup vegetable oil and 1 teaspoon vanilla extract. The process felt simple but the end result was nothing like I’d ever had before.

For the pudding topping, I mixed 1/3 cup unsweetened cocoa powder with 1/2 cup granulated sugar and 1 cup boiling water. When everything came together in the oven, the cake transformed into a dense, fudgy melting chocolate pudding cake that truly defies expectations.

If you ever thought pudding desserts were just run-of-the-mill sweets treats, this is a game changer. I promise, if you’re a fan of food cakes and chocolate pudding, this is one recipe you’re really going to want to try.

Enjoy exploring this adventurous twist on a classic!

Why I Like this Recipe

I really like this recipe because it’s super easy to follow and doesn’t require any crazy ingredients. I love that when it bakes, the cake and the pudding topping mix together to create this awesome, gooey texture that’s a little fudgy but not overdone. I also dig how the boiling water in the pudding mix instantly turns it runny then thickens as it bakes – it feels like a cool little trick that makes the recipe stand out. Plus, being a huge chocoholic, the extra hit of cocoa throughout the whole dessert makes every bite satisfyingly chocolaty even when it’s not perfect.

Ingredients

• Flour: provides essential carbohydrates, creating structure and texture in this tasty dessert.
• Granulated sugar: adds sweetness and energy, perfectly balancing the rich cocoa flavor.
• Unsweetened cocoa powder: delivers a deep chocolate taste while offering fibers and antioxidants.
• Eggs: supply protein and richness, helping bind the ingredients together in the cake.
• Milk: imparts moisture and mild creaminess to lighten the dense chocolate cake.
• Vegetable oil: ensures a moist texture and tenderness, blending flavors in every bite.
• Vanilla extract: enhances the overall flavor profile with subtle warmth and complexity.
• Boiling water: helps activate ingredients, creating a luscious, pudding-like center throughout.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder (divided)
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder (for the pudding topping)
• 1/2 cup granulated sugar (for the pudding topping)
• 1 cup boiling water

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch square baking pan so the cake doesn’t stick.

2. In a large bowl, sift together 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 teaspoon salt, and half of the 1/2 cup unsweetened cocoa powder (about 1/4 cup) that you’re dividing for the recipe.

3. Add the 2 large eggs, 1/2 cup milk, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract to the dry mix and stir until it’s just combined.

4. Pour the batter into the prepared pan and smooth it out so it bakes evenly.

5. Now in another bowl, mix the pudding topping by combining 1/3 cup unsweetened cocoa powder with the remaining cocoa powder from the divided 1/2 cup and 1/2 cup granulated sugar.

6. Carefully add 1 cup boiling water to the pudding mix, stirring continuously until you get a smooth, runny mixture.

7. Slowly pour the pudding mixture over the cake batter in your pan; do not stir it in – just let it settle on top.

8. Place the pan in the oven and bake for about 35-40 minutes. The cake will look set around the edges while the pudding topping thickens in the center.

9. Remove from the oven and let it cool for about 10 minutes before digging in so that both the cake and pudding have a chance to set properly. Enjoy the gooey, delicious dessert!

Equipment Needed

1. Oven (preheated at 350°F)
2. 9-inch square baking pan (greased)
3. Large mixing bowl (for the dry ingredients)
4. Sifter or fine-mesh sieve (to sift the flour, sugar, salt, and part of the cocoa powder)
5. Measuring cups and spoons (for accurate ingredient amounts)
6. Whisk or sturdy spoon (to mix the batter and pudding topping)
7. Another bowl (for mixing the pudding topping)
8. Kettle or a pot (to boil water)
9. Spatula (to smooth out the batter in the pan)

FAQ

This Chocolate Pudding Cake Is Unlike Any Dessert You’ve Had Before Recipe Substitutions and Variations

• For the all-purpose flour, you can try using whole wheat pastry flour. It might give a denser texture though
• If you run out of granulated sugar, brown sugar can work too but expect a hint of molasses flavor
• Instead of vegetable oil, melted butter is a good alternative. Just note that it gives a richer taste
• You can swap regular milk for almond or soy milk if you need a dairy-free option
• If you’re low on unsweetened cocoa powder, Dutch processed cocoa powder can be used as a substitute

Pro Tips

1. Be sure your eggs and milk are at room temperature before starting because it really helps the cake mix together smoothly and makes the texture lighter.
2. Sift your dry ingredients really well to avoid lumps, especially with the cocoa powder. Trust me, lump-free cocoa makes a huge difference in the final taste.
3. When you add that boiling water to the pudding mix, stir constantly and slowly so you don’t get those annoying clumps in your topping.
4. Let your cake cool a bit after it comes out of the oven. That extra 10 minutes helps the pudding settle perfectly so you can enjoy the gooey texture without it being too runny.