Chocolate Pudding Cake is super easy to make, featuring an ooey gooey, rich chocolate cake slash brownie loaded with melty chocolate chips. It is baked with warm chocolate sauce over the cake…so it comes out saucy, decadent and perfect!
Whether you call it chocolate brownie pudding, hot fudge pudding cake etc, it’s basically molten chocolate lava cake made in a large casserole dish (instead of little remekins). Top with some vanilla ice cream and get ready to experience the ultimate chocolate lover’s dream…
Brownie Pudding Cake
If you know me you know I love my Molten Chocolate Lava Cake. I make it all the time for friends and family, and myself.
While I love that recipe, I want to create a decadent whole gooey chocolate cake so that it serves more people without having to make in 12 ramekins. So I set out to make this casserole size chocolate cake with gooey hot fudge sauce surrounding it.
I tested a whole lot of chocolate pudding cake, brownie pudding, hot fudge pudding cake….whatever you call it. From my many testings, I find that most pudding cakes out there just didn’t have the richness I get from a chocolate lava cake.
If I’m going to eat a chocolate pudding cake, you betcha it’s going to be rich, decadent, chocolaty, and worth every single calorie. 🙌🏼
After many trial and errors (and I mean, so many!), I finally settled on this version.
I am in love with it and think that is the ultimate and best chocolate pudding cake recipe out there, one that is actually rich, gooey, and will remind you of a fudge-y brownie slathered in warm, runny sweet chocolate sauce.
Chocolate Pudding Cake is made with two layers:
- a soft,cake-meets-brownie top
- a rich, fudgy chocolate sauce
Why you need this Chocolate Pudding Cake in your life:
- It is dang good. As in, mouth-watering, will-impress-everyone kind of good.
- It is so easy! Takes about 15 minutes of prep time, and very forgiving and hard to mess up. You will never look at an ordinary and unassuming chocolate cake the same way again when you discover the hidden pool of warm fudgy chocolate that is hidden under that cake.
- It is the perfect crowd-pleaser! Whether it is a regular week night or for a holiday or dinner party, this won’t disappoint!
Ingredients
Here are the ingredients you will need to make this delicious, crazy good Chocolate Pudding Cake:
- All-purpose flour
- Unsweetened cocoa powder – make sure it’s unsweetened! High quality cocoa powder will make a difference.
- Granulated sugar
- Baking powder – the rising agent for our brownie pudding
- Salt
- Semi-sweet chocolate chips – use good quality chocolate chips, this will make a difference. Such important part to this recipe! My favorite is Ghirardelli Chocolate Chips.
- Eggs – this will give the cake some structure while remaining soft and moist.
- Unsalted butter – if using salted butter, omit the salt
- Vanilla extract – pure vanilla extract works best. A little bit of this go a long way to giving hints of vanilla flavors in the cake
- Brown sugar – the slightly caramelized flavors from the molasses will give our pudding cake an added dimension of flavor.
- Hot water – if you can, use boiling water – this is responsible for the pudding part of the cake!
How to make Hot Fudge Pudding Cake
Step 1: Make Cake Batter
We start by making the batter for Chocolate Pudding Cake.
In a large mixing bowl, combine dry cake batter ingredients: flour, sugar, cocoa powder, baking powder, salt, and chocolate chips. Whisk to combine.
In a medium mixing bowl, whisk together eggs, melted butter and vanilla extract.
Add the wet ingredients mixture to the dry ingredients (flour mixture), and stir to combine. Mixture will be thick.
Then spread cake Chocolate Pudding Cake batter into a greased an 11×7 oval baking dish, or a 9-inch square baking dish.
Step 2: Add Chocolate Sauce Ingredients
In a mixing bowl, bring together brown sugar, granulated sugar, and cocoa powder – this will form the top layer of the cake.
Sprinkle the mixture onto cake batter in the baking dish, making sure to cover it completely.
Then pour boiling water all over it. Do NOT stir.
I know it looks like a LOT of water but trust the process. I promise! 🙂
Then sprinkle with more chocolate chips.
Step 3: Bake
Bake that Chocolate Pudding Cake and the heat will turn the toppings into warm syrupy sauce (pudding, hence the name!) that is at the bottom of the cake.
The center might still look a little gooey but you’ll want it to look slightly underbaked in the certer and let it sit to rest. It will solidify further while it rests.
When you scoop out the Chocolate Pudding Cake, you’ll see chocolate cake wrap around gooey chocolate sauce. It should still be slightly runny.
I like to serve it warm with a scoop of ice cream so that ice cream melts and mingles with that gooey chocolate cake. Uggghhhh. So good.
To say I’m obsessed with this Hot Fudge Chocolate Pudding Cake is an understatement. Seriously, why didn’t I discover it sooner?
Chocolate Pudding Cake s so easy to make! If you like chocolate and haven’t made it before, it is time to fix that!
Variations and Substitutions
- Experiment with Different Chocolate Types: Using different types of chocolate, such as dark, milk, or even white, can add unique flavors to your cake.
- Mix Up the Toppings: Try adding different toppings before baking, like crushed nuts or marshmallows, to create a unique twist.
- Add Spices: A pinch of spices like cinnamon, nutmeg, or even a small amount of chili powder can add depth to your cake’s flavor.
- Adjust the Sweetness: If you prefer a less sweet cake, reduce the amount of sugar or use a sugar substitute.
Storage Instructions
The bad news is this Chocolate Pudding Cake tastes best fresh out of the oven. The good news is you can make the batter has up to a day ahead, leave it in the refrigerator, and then take it out and sprinkle with the toppings and bake them when ready.
If you are storing leftovers, note that there are less sauce by the time it is reheated, but it will still taste pretty good! Drizzle with chocolate syrup to bring make up for the lost sauce!
Tips and Tricks
- Use High-Quality Ingredients: Using high-quality cocoa or chocolate chips can make a significant difference in the final taste.
- Use hot (not lukewarm) water: The hot water is what helps create that rich pudding layer. If it’s not hot enough, the sauce may not form properly.
- Pour the water gently on top: Instead of dumping it in one spot, slowly pour the water over the back of a spoon so it spreads evenly and doesn’t disturb the batter.
- Don’t overmix the batter: Mix just until combined. Overmixing can make the top layer dense instead of soft and fluffy.
- Don’t stir after adding the water: This is key! The layers form during baking—stirring will ruin the magic.
- Err on the Side of Underbaking: When brownie pudding cake is removed from the oven, the center should still be slightly jiggly and gooey. Let it rest to set before serving. You don’t want to overbake this cake, trust me!
- Let it rest for 5–10 minutes before serving: This allows the pudding layer to thicken slightly so it’s perfectly rich—not too runny.
- Pair it with something cold: Trust me when I say, this takes our chocolate pudding cake over the tops! A scoop of vanilla ice cream or whipped cream melts into the warm pudding and takes it to another level.
Frequently Asked Questions
Yes, you can prepare the batter and toppings ahead of time, but it’s best to bake the cake fresh for optimal gooeyness. Reheat leftovers by covering them with foil at a low temperature to avoid drying out the cake.
While you can freeze chocolate pudding cake, the texture may change when thawed. The pudding layer may separate slightly from the cake. Reheat slowly in the oven to help maintain its texture.
Yes! It feels wrong, but don’t skip this step. The water is essential for creating that gooey, fudgy sauce underneath the cake. Water will be soaked into the cake as it bakes!
Most of the top should look set and cakey – although center should still be slightly gooey. Remove cake from oven and let it sit to set. It will be less runny after sitting but we want it to be slightly gooey and saucy.
This usually happens if:
1. Too much liquid evaporated (overbaked)
2. Not enough water was added
3. The oven temperature was too high
Stick closely to the recipe measurements and baking time.
It’s best served warm right after baking when the pudding is soft and gooey. You can reheat leftovers, but it will be dryer and the texture won’t be quite the same. But I personally think it’s still delicious!
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
Other Chocolate and Baking Recipes!
Love chocolate desserts? Don’t forget to also check out some of these chocolate lover favorites on the blog!
- Chocolate Cherry Brownies
- Mint Chocolate Brownies
- Oreo Brownies
- No Bake Chocolate Tart
- Chocolate Rice Krispies Treats
- Chocolate Chess Pie
- Chocolate Mug Cake
- S’mores Bars
- No Bake Oreo Truffles
- S’mores Ice Cream
Chocolate Pudding Cake
Ingredients
Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- 1½ cups semi-sweet chocolate chips
- 2 large eggs
- 6 tbsp unsalted butter melted
- 2 tsp vanilla extract
Topping
- ½ cup brown sugar
- 2 tbsp granulated sugar
- 2 tbsp cocoa powder
- 1½ cups boiling water
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350℉. Grease a 9-inch square pan or and 11×7 oval baking dish. Set aside.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Stir in the chocolate chips.
- In a medium bowl, whisk the eggs, melted butter, and vanilla. Pour into the flour mixture and stir gently until fully combined. Spread batter out evenly in prepared baking dish.
- In a medium mixing bowl, whisk brown sugar, sugar, and cocoa powder to make the topping. Sprinkle mixture evenly over the cake batter. Pour boiling water over the mixture, do not mix the water in. Sprinkle with chocolate chips.
- Bake 33-35 minutes or until the top is almost set – center should still be gooey and slightly jiggly. Err on the side of underbaking. Cool for 10-15 minutes before serving.
- Serve with vanilla ice cream and enjoy!
