Bev'S Chocolate Pudding Cake
A warm, rich chocolate pudding cake with a gooey center, perfect for chocolate lovers and ideal for cozy desserts or special occasions.
Ingredients
Instructions
- Combine 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder, and salt in a bowl.
- Stir in milk, melted butter, and vanilla; beat with a spoon until smooth.
- Pour the batter into an ungreased loaf pan.
- Mix 1/2 cup sugar, brown sugar, and 1/4 cup cocoa in a small bowl.
- Sprinkle the sugar mixture evenly over the batter in the loaf pan.
- Pour hot water over the top without mixing.
- Bake at 350°F (175°C) for 40 to 45 minutes.
- Let stand for 15 minutes before serving.
- Serve hot with whipped cream or vanilla ice cream.
Tips & Substitutions
For an extra rich flavor, consider using dark cocoa powder instead of regular cocoa. You can substitute whole milk with almond or oat milk for a dairy-free option. If you prefer a less sweet dessert, reduce the sugar by a couple of tablespoons. This cake is similar in richness to American recipes like Chocolate-Coke Cake, making it a delightful treat.
Serving Suggestions
This chocolate pudding cake is delicious served warm, topped with a swirl of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with fresh berries or a drizzle of chocolate sauce. For a more festive touch, serve alongside Dorothy's Eggs for a delightful brunch spread.
Storage & Reheating
To store leftovers, cover the pudding cake tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 20-30 seconds or until heated through, adding a dollop of whipped cream for extra indulgence.
Nutrition & Diet Analysis (per serving)
Each serving of Bev'S Chocolate Pudding Cake contains roughly 386 calories, with 7g protein, 44g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (28% of the Daily Value) and iron (23% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 491mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. However, for the best texture, it's recommended to bake it fresh. If you do bake it ahead, reheat gently in the microwave or oven before serving.
What can I use instead of butter?
You can substitute melted coconut oil or vegetable oil for butter in this recipe. For a non-dairy option, use a plant-based butter or margarine to maintain the cake's moist texture.
How do I know when the cake is done baking?
The cake is done when the edges pull away slightly from the sides of the pan and the center is set but still has a slight jiggle. Keep an eye on it as baking times can vary based on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).