This Double Chocolate Pudding Cake is pure decadence disguised as a humble dessert. As it bakes, it magically forms two layers: a rich, gooey chocolate pudding on the bottom and a soft, cakey top. Serve it warm with ice cream or whipped cream and you’ve got a dessert that melts hearts at the table. It’s easy to throw together and impossible to resist—especially for true chocolate lovers.
Why You’ll Love This Double Chocolate Pudding Cake
Two textures in one magical bake.
Warm, fudgy, and ultra-chocolatey.
Minimal ingredients, maximum satisfaction.
Great make-ahead dessert—reheats like a dream.
Comforting and decadent in every bite.
Ingredients for Double Chocolate Pudding Cake
Creating this Double Chocolate Pudding Cake is a breeze, thanks to its simple yet delightful ingredients.
Here’s what you’ll need to bring this chocolate dream to life:
All-purpose flour: The backbone of your cake, providing structure and a soft crumb.
Granulated sugar: Sweetens the cake and helps create that lovely texture.
Unsweetened cocoa powder: This is where the chocolate magic happens, giving the cake its rich flavor.
Baking powder: A leavening agent that helps the cake rise, making it light and fluffy.
Salt: Just a pinch enhances the sweetness and balances the flavors.
Whole milk: Adds moisture and richness, making every bite creamy.
Vegetable oil: Keeps the cake moist and tender, ensuring it doesn’t dry out.
Vanilla extract: A splash of this adds depth and warmth to the chocolate flavor.
Boiling water: This surprising ingredient creates a luscious pudding layer beneath the cake.
Semi-sweet chocolate chips: These little gems melt into the cake, adding pockets of gooey chocolate goodness.
For those looking to mix things up, consider substituting half of the all-purpose flour with whole wheat flour for a nuttier flavor.
You can find the exact measurements for each ingredient at the bottom of the article, ready for printing.
Let’s get cooking!
How to Make Double Chocolate Pudding Cake
Making this Double Chocolate Pudding Cake is as easy as pie—well, easier!
Follow these simple steps, and you’ll have a decadent dessert that will impress everyone.
Let’s get started!
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C).
While that’s heating up, grab an 8-inch square baking dish and grease it well.
This will ensure your cake slides out easily when it’s time to serve.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt.
Make sure everything is well combined.
This step is crucial for a uniform texture in your cake.
Step 3: Combine Wet Ingredients
Now, it’s time to add the wet ingredients.
Pour in the whole milk, vegetable oil, and vanilla extract.
Mix until everything is smooth and fully combined.
You want a luscious batter that’s ready to shine!
Step 4: Pour the Batter
Carefully pour the batter into your prepared baking dish.
Spread it out evenly, making sure it reaches the corners.
This will help it bake evenly and create that perfect texture.
Step 5: Add Boiling Water
Here comes the magic!
Carefully pour the boiling water over the batter without stirring.
This step creates that delightful pudding layer underneath the cake.
Trust the process; it’s going to be delicious!
Step 6: Sprinkle Chocolate Chips
Now, sprinkle the semi-sweet chocolate chips evenly over the top.
These little morsels will melt into the cake, adding pockets of gooey chocolate goodness.
Who can resist that?
Step 7: Bake
Pop your baking dish into the preheated oven.
Bake for 30-35 minutes, or until the top is set.
A toothpick inserted in the center should come out mostly clean.
Don’t worry if it’s a bit gooey; that’s the pudding layer working its magic!
Step 8: Cool and Serve
Once baked, let the cake cool for about 10 minutes before serving.
This short wait will help it set up a bit more.
Serve it warm, and watch everyone’s eyes light up with joy!
Tips for Success
Use room temperature ingredients for a smoother batter.
Don’t skip the boiling water; it’s key for that pudding layer.
For a richer flavor, try adding a splash of coffee to the batter.
Let the cake cool slightly before serving to enhance the texture.
Experiment with different chocolate chips, like dark or white chocolate, for variety.
Equipment Needed
8-inch square baking dish: A standard size for this recipe; you can also use a round dish if that’s what you have.
Mixing bowls: A large bowl for mixing ingredients; any size will do.
Whisk: Essential for combining dry ingredients; a fork works in a pinch.
Measuring cups and spoons: For accurate ingredient measurements; you can use a kitchen scale if preferred.
Spatula: Great for scraping down the sides of the bowl; a wooden spoon can also work.
Variations
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free version.
Nutty Twist: Add chopped walnuts or pecans to the batter for a delightful crunch and extra flavor.
Mint Chocolate: Incorporate a few drops of peppermint extract into the batter for a refreshing minty flavor.
Spicy Kick: Add a pinch of cayenne pepper or cinnamon to the dry ingredients for a warm, spicy undertone.
Fruit Infusion: Fold in fresh raspberries or cherries before baking for a fruity contrast to the chocolate.
Serving Suggestions
Serve warm with a generous scoop of vanilla ice cream for a classic pairing.
Top with whipped cream and a sprinkle of cocoa powder for an elegant touch.
Pair with a rich coffee or a glass of cold milk to enhance the chocolate experience.
Garnish with fresh berries for a pop of color and freshness.
FAQs about Double Chocolate Pudding Cake
Can I make Double Chocolate Pudding Cake ahead of time?
Absolutely! You can prepare the batter and store it in the fridge for up to 24 hours. Just remember to add the boiling water right before baking for that perfect pudding layer.
What can I substitute for whole milk in this recipe?
If you’re out of whole milk, you can use almond milk or any other non-dairy milk. Just keep in mind that it may slightly alter the flavor and texture.
How do I store leftovers of Double Chocolate Pudding Cake?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave for a few seconds before serving to enjoy that warm, gooey goodness again!
Can I freeze Double Chocolate Pudding Cake?
Yes, you can freeze it! Just make sure it’s completely cooled, then wrap it tightly in plastic wrap and foil. It can last in the freezer for up to three months. Thaw in the fridge before reheating.
What’s the best way to serve Double Chocolate Pudding Cake?
For the ultimate indulgence, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also sprinkle some chocolate shavings on top for an extra touch!
Final Thoughts
Baking this Double Chocolate Pudding Cake is more than just a culinary task; it’s an experience filled with joy and indulgence.
Each step brings a sense of anticipation, and the aroma wafting through your kitchen is simply irresistible.
When you finally serve it warm, the smiles and satisfied sighs from your loved ones make it all worthwhile.
This dessert is a reminder that sometimes, the simplest recipes bring the most happiness.
So, whether it’s a family gathering or a quiet night in, this cake is sure to create sweet memories that linger long after the last bite.
