One Pan Chocolate Pudding Cake
A decadent single-pan chocolate pudding cake that combines rich cocoa flavors with a moist brownie-like texture. Perfect for chocolate lovers, this easy-to-make dessert features a luscious topping of chocolate chips and a warm, comforting taste. Ideal for casual gatherings or a quick sweet treat at home.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Put flour, sugar, 1/4 cup cocoa powder, baking powder, and salt into an ungreased 8-inch square baking pan.
- Stir with a fork to mix well.
- Add milk and oil; stir until well blended.
- Sprinkle brown sugar, remaining 1/4 cup cocoa powder, and chocolate chips over the batter.
- Mix vanilla with hot water; pour evenly over the top.
- Bake for 30 to 35 minutes, until the surface looks dry and brownie-like.
- Serve warm or at room temperature with a spoon.
Tips & Substitutions
For a richer flavor, substitute half of the cocoa powder with dark cocoa powder. If you’re out of mini chocolate chips, chopped dark chocolate or even chocolate chunks work well. To make it gluten-free, use a 1:1 gluten-free flour blend. Be careful not to overmix once the liquid is added to ensure a tender cake.
Serving Suggestions
Serve warm or at room temperature, topped with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. This cake pairs beautifully with a drizzle of chocolate sauce or fresh berries. For a festive touch, consider serving alongside a slice of Rapid Raspberry Torte for a delightful dessert duo.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate for up to a week. To reheat, warm individual portions in the microwave for 15-30 seconds until just heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of One Pan Chocolate Pudding Cake contains roughly 489 calories, with 8g protein, 37g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (49% of the Daily Value), iron (38% of the Daily Value), and potassium (22% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1174mg per serving (51% 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?
Yes, you can substitute any milk you prefer, such as almond milk or oat milk, for a dairy-free version. Just ensure that the alternative you choose has a similar consistency to regular milk for the best results.
What if I don't have an 8-inch square pan?
If you don’t have an 8-inch square pan, you can use a round 9-inch cake pan instead. Just keep an eye on the baking time as it may vary slightly depending on the shape and size of the pan.
Can I make this cake ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just allow it to come to room temperature before baking to ensure even cooking. This makes it perfect for having a quick dessert ready to go!
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).