Dutch Chocolate Pudding Cake
A rich, moist chocolate pudding cake featuring a fudgy brownie-like base topped with a luscious chocolate sauce, perfect for satisfying dessert cravings for family or friends. Nutty, chocolaty, and indulgent.
Ingredients
Instructions
- Combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt in a bowl.
- Blend in milk, melted butter, and vanilla extract until smooth.
- Pour batter into an 8x8 or 9x9 inch square pan.
- In a separate small bowl, combine 1/2 cup sugar, brown sugar, and 4 tablespoons cocoa; sprinkle over the batter in the pan.
- Pour hot water over the top without stirring.
- Bake at 350°F (175°C) for 40 minutes.
- Let stand for 15 minutes after baking.
- Spoon sauce from the bottom of the pan over the top before serving.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you want to reduce the sugar, you can substitute half of the granulated sugar with a sugar alternative like stevia. Ensure the melted butter is not too hot when mixing with the other ingredients to avoid curdling the milk. This cake can be served warm or at room temperature.
Serving Suggestions
Serve the Dutch Chocolate Pudding Cake warm, spooning the rich sauce from the bottom over each portion. It pairs beautifully with vanilla ice cream or whipped cream for a delightful contrast. For a fun dessert spread, consider serving alongside Whoopie Pies(Moon Pies) or Mam-Maw'S Tea Cakes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for 15-20 seconds or until warm. If the pudding seems dry, add a splash of milk before reheating to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Chocolate Pudding Cake contains roughly 288 calories, with 4g protein, 27g carbohydrates, and 18g fat. It is a good source of dietary fiber (18% of the Daily Value), iron (15% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1119mg per serving (49% 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 use a different type of milk for this recipe?
Yes, you can substitute any type of milk, including almond or oat milk, to make this recipe dairy-free. Just keep in mind that the flavor and texture may vary slightly depending on the milk used.
What can I do if the cake is too dry?
If you find the cake is dry after baking, you can serve it with extra sauce from the bottom of the pan, or drizzle some chocolate syrup over the top for added moisture and flavor.
Is it possible to make this cake ahead of time?
Yes, you can prepare the batter and layer it with the cocoa and sugar mixture in the pan, then cover and refrigerate it overnight. Bake it fresh the next day for a warm dessert, or bake it in advance and reheat before serving.
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).