Old Fashioned Chocolate Pudding Cake

Fudgy chocolate pudding cake separates into two layers as it bakes, a rich chocolate cake and rich pudding sauce. If you’re a chocolate lover you are going to fall in love with this old fashioned recipe!

What is chocolate pudding cake?

The recipe I’m sharing today is one of those you find all over the country in community cook books, under a few different names.  The most common name I’ve seen it given is Chocolate Pudding Cake, which is how I grew up referring to it but others call it fudge pudding cake, brownie pudding cake, chocolate cobbler or chocolate “goo” cake as well.

Whatever you call it, it’s heaven in a spoon! It’s a little bit pudding and a little bit cake, similar to chocolate melting cake but the inside is more sauce-like.

The cake is made in three layers, first a traditional cake batter is layered in the pan followed by a dry brown sugar and cocoa powder mix. Finally, you top it all with chocolate chips and pour over very hot water or brewed coffee.

As the cake bakes it rises to the top and a gooey-chocolate pudding sauce forms at the bottom. It’s delectable!It’s also one of the easiest recipes you’ll make and you probably have everything you need already in your kitchen!

Want more old-fashioned desserts? Try this Dutch Apple Pie, Coconut Pie, or Chocolate Fudge Pie!

Ingredients

all-purpose flour
sugar
unsweetened cocoa powder
baking powder
salt
milk
vanilla extract
butter
brown sugar
chocolate chips
hot water OR brewed coffee

Instructions

1. Preheat oven to 350°F.
2. Spray and 8 x 8 inch baking dish with nonstick spray.
3. In a medium bowl, combine the flour,  sugar, 3 tablespoons cocoa powder, baking powder, and salt. Add milk, vanilla, and melted b utter and stir to combine-the batter will be very thick. Pour into the baking dish.
4. In a separate bowl, combine the brown sugar and remaining 3 tablespoons cocoa powder.

5. Sprinkle the brown sugar-cocoa mixture evenly over the batter, followed by the chocolate chips.
6. Pour the hot water or coffee over the top, but do not stir.

7. Transfer the baking dish to the oven and cook for 40 minutes, or until the center is just barely set.
8. Allow the cake to cool for 5 to 10 minutes before serving warm with vanilla ice cream or whipped cream.

It’s isn’t the prettiest thing when it comes out of the oven but trust me on this one-it’s going to taste much better than it looks!!

Storage & reheating

Store the cake covered or in an airtight container in the refrigerator up to 3 days. Reheat in the microwave.

If you try this recipe, please comment and rate it below, I love hearing from you!