This Ridiculous Chocolate Pudding Cake Recipe is your new dessert obsession waiting to happen. Imagine plunging your spoon through a tender chocolate cake layer, only to hit a hidden pool of warm, gooey chocolate pudding beneath. It’s a self-saucing marvel, outrageous in both flavor and presentation, yet so simple to make. Whether you’re craving a fuss-free treat or dazzling friends at the end of dinner, this recipe promises nostalgia, decadence, and the kind of comfort that only chocolate can bring. Ready to fall head over heels?
Ingredients You’ll Need
The beauty of this Ridiculous Chocolate Pudding Cake Recipe lies in its pantry-friendly ingredients. Every single element plays a crucial role—from the rich cocoa that creates its deep chocolate hue to the surprising hot water pour that transforms into a luscious pudding layer.
- All-purpose flour: The backbone providing structure, while keeping the crumb light and fluffy.
- Granulated sugar: Adds essential sweetness, balancing the bittersweet notes of cocoa.
- Unsweetened cocoa powder (2 tablespoons): Delivers rich, authentic chocolate flavor to the cake base.
- Baking powder: Responsible for that perfect rise and soft, airy texture.
- Salt: A pinch amplifies all the chocolate flavors—yes, salt matters!
- Whole milk: Creates a rich, tender cake without heaviness.
- Unsalted butter (melted): Adds necessary fat for moisture and a melt-in-your-mouth crumb.
- Vanilla extract: Enhances and rounds out those chocolate notes beautifully.
- Semi-sweet chocolate chips: Little chocolatey gems that melt into gooey pools within the cake.
- Brown sugar (packed): Lends a molasses bass note to the pudding layer, boosting flavor depth.
- Unsweetened cocoa powder (¼ cup for topping): Amplifies that dramatically fudgy sauce on the bottom.
- Hot water (not boiling): The secret ingredient that transforms the dry topping mix into a velvety pudding as it bakes.
How to Make Ridiculous Chocolate Pudding Cake Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 350°F. Lightly grease a 9×9-inch baking dish—this little bit of prep saves you from sticky cleanup later and ensures your cake releases easily with all that glorious pudding beneath.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, 2 tablespoons of cocoa powder, baking powder, and salt. Whisking thoroughly means your cake bakes evenly and every bite gets the perfect chocolate-to-sweetness ratio.
Step 3: Combine Wet Ingredients
Pour in the milk, melted butter, and vanilla extract into the dry mix. Stir until a smooth, luscious batter forms. At this point, take a moment to savor that chocolatey aroma wafting up—you know it’s going to be special.
Step 4: Fold in Chocolate Chips
Fold in the semi-sweet chocolate chips gently, distributing them throughout the batter. These chips partially melt as the cake bakes, resulting in irresistible pockets of molten chocolate in every serving.
Step 5: Spread Batter and Add Topping
Spread the batter evenly into your greased baking dish. In a separate small bowl, mix the brown sugar and the remaining 1/4 cup of cocoa powder. Sprinkle this brown sugar-cocoa mixture generously and evenly over the cake batter; don’t worry if it seems like a lot—this is what transforms into that rich pudding layer.
Step 6: Pour Hot Water and Bake
Here’s where the Ridiculous Chocolate Pudding Cake Recipe earns its name. Carefully pour the hot water over the entire surface—don’t stir or mix! This magical step forms the self-saucing pudding beneath the cake as it bakes. Slide into the oven and bake for 35 to 40 minutes, until the top is set and puffed up, with chocolatey bubbles peeking through.
Step 7: Let Cool Slightly and Serve
Allow your pudding cake to cool for just a few minutes, then scoop it out while still warm. You’ll get luscious chocolate sauce at the bottom with every serving—a must for fans of gooey, decadent desserts. Top it off with ice cream for the ultimate treat!
How to Serve Ridiculous Chocolate Pudding Cake Recipe
Garnishes
Dress up your chocolate creation with a scoop of vanilla ice cream, a dollop of whipped cream, or a handful of fresh raspberries. For a touch of crunch, try toasted nuts, cacao nibs, or even a sprinkle of flaky sea salt on top.
Side Dishes
Pair this decadent dessert with something bright and refreshing, like sliced strawberries or a tart passionfruit salad. If serving for a crowd, offer cups of strong espresso or bold black coffee—it perfectly balances the sweetness of this Ridiculous Chocolate Pudding Cake Recipe.
Creative Ways to Present
Take it up a notch by baking individual portions in ramekins for dinner parties, or serve family-style right from the baking dish, letting everyone dig in. Layer leftovers with whipped cream and berries in a trifle glass for a jaw-dropping next-day dessert.
Make Ahead and Storage
Storing Leftovers
Leftover Ridiculous Chocolate Pudding Cake Recipe keeps beautifully covered in the fridge for up to three days. The pudding layer thickens slightly but it’s still fabulously fudgy—the chocolate flavor gets deeper, if possible.
Freezing
To freeze, spoon leftovers into an airtight freezer-safe container. It will keep for up to one month. Thaw overnight in the fridge before reheating for best results—you want that gooey texture to shine.
Reheating
Warm individual portions in the microwave on medium power for about 30–45 seconds, or until heated through. If the pudding seems thick, splash a spoonful of milk over before reheating to restore softness and sauciness.
FAQs
Can I use a different size pan if I don’t have a 9×9-inch baking dish?
Absolutely! An 8×8-inch pan will work, but your cake may be a bit thicker and could need a few extra minutes in the oven. Conversely, a slightly larger pan will make the layers thinner; just keep an eye on baking time and texture.
Is it okay to substitute non-dairy milk or vegan butter?
Yes, you can swap in your favorite non-dairy milk such as almond or oat, and use plant-based butter for a delicious vegan version. The Ridiculous Chocolate Pudding Cake Recipe is delightfully adaptable to dietary needs.
Why shouldn’t I stir the hot water after pouring it onto the cake?
It may go against instinct, but don’t stir! This step is crucial; it allows the sugar and cocoa to migrate to the bottom and transform into that iconic pudding layer as it bakes. Stirring would mix everything together instead of creating this magical two-in-one dessert.
Can I add nuts or other mix-ins to the batter?
Definitely! Chopped walnuts, pecans, or even a sprinkle of espresso powder add flavor depth and texture. Just don’t overload the batter—about half a cup of extras is perfect for customizing your Ridiculous Chocolate Pudding Cake Recipe.
How do I know the pudding cake is done baking?
Look for a set, puffed top that looks dry, while the edges may just begin to pull away from the sides of the pan. Gently insert a spoon into a corner; you should see baked cake floating on a pool of chocolate sauce—absolutely perfect!
Final Thoughts
I can’t say enough about how fun and foolproof this Ridiculous Chocolate Pudding Cake Recipe is—whether you’re new to baking or a seasoned chocoholic. Every time you dig in, it feels like uncovering edible treasure! Treat yourself and your loved ones; you’ll be sure to spark grins and maybe even repeat requests for “the ridiculous cake” next time dessert rolls around.
Print
Ridiculous Chocolate Pudding Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadence of this Ridiculous Chocolate Pudding Cake. A luscious chocolate cake with a gooey pudding layer that magically forms as it bakes. Serve warm with a scoop of vanilla ice cream for the ultimate dessert experience.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Topping:
- 3/4 cup brown sugar, packed
- 1/4 cup unsweetened cocoa powder
- 1 3/4 cups hot water (not boiling)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Grease a 9×9-inch baking dish.
- Mix Dry Ingredients: In a large bowl, combine flour, granulated sugar, 2 tbsp cocoa powder, baking powder, and salt.
- Add Wet Ingredients: Stir in milk, melted butter, and vanilla until smooth. Fold in chocolate chips.
- Layer and Bake: Spread batter in the dish. Mix brown sugar and 1/4 cup cocoa, sprinkle over batter. Pour hot water on top.
- Bake: Bake for 35-40 minutes until set. A gooey pudding layer will form at the bottom.
- Serve: Let it cool slightly. Serve warm, topped with vanilla ice cream.
Notes
- Do not stir the hot water on top; it creates the self-saucing pudding layer.
- Best served warm; store leftovers and reheat in the microwave as needed.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 41g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg
