Cake: Chocolate Pudding

Fact: I’m not the most dessert-iest of people.

Don’t get me wrong, I like desserts… but I’m pretty particular when it comes to them. I like ice cream and cookies, but cake is only meh for me. But pudding cake is a whole other story. Because unlike old-style cakes, pudding cakes requires zero frosting. And that is completely my jam.

So if you find yourself having company over and let’s say you’re not the Bettiest (?) of Betty Crockers… OR you only have 1 hour to turn out a dessert and have only the basic of pantry ingredients on hand? Or, OR maybe you only want to huddle under a pile blankets with a spoon and something chocolaty? This dessert is it!

The whole thing, start to finish takes a little under an hour, which means dessert to your table (or on your lap?) and into your mouth in little to no time.

Did I mention it’s chocolaty?

For this Chocolate Pudding Cake Gather:

• unbleached all-purpose flour – The base to the cake layer.
• granulated sugar (white) – For sweetening and flavor.
• cocoa powder – For that rich chocolatey flavor. Use natural unsweetened and NOT dutch process.
• baking powder – Will create lightness in the batter, which makes it rise.
• fine salt – Use either sea salt or pink himalayan.
• milk – Lends moisture. Any milk should work, however I prefer whole milk.
• vanilla – Adds warmth and enhances all of the other flavors in this dish.
• unsalted butter – Adds richness and flavor.
• dark brown sugar – Lends sweetness and caramel flavor.
• mini chocolate chips – For more chocolaty goodness.
• hot coffee – Adds moisture and flavor while enhancing the chocolate flavor. Don’t like coffee? Use hot water.

In a mixing bowl, measure and add 1 cup unbleached all-purpose flour, 3/4 cup white granulated sugar, 1/4 cup unsweetened cocoa powder, 2 teaspoons baking powder and. 3/4 teaspoon fine salt.

To that pour in 1 cup of milk and 1 teaspoon pure vanilla extract.

Mix until incorporated and then add in 2 tablespoons of melted and cooled unsalted butter.

Mix one last time until combined.

Pour this chocolaty batter into an un-greased 2 to 2-1/2 quart baking dish. Set aside for a moment.

In a small bowl combine the 3/4 cup of dark brown sugar along with the remaining 1/4 cup of cocoa powder and 1/3 cup mini chocolate chips. Break up any large clumps as you stir.

Sprinkle that evenly over the top of the batter. Do Not Stir.

Pour 10 ounces of hot coffee over top. Do Not Stir. Don’t like coffee? Use hot water! Or use half coffee and half hot water

Bake on the middle rack in a preheated 350° oven for 35 to 40 minutes, rotating halfway through. If using anything larger to bake this in, you may want to check it at the 30 to 35 minute mark.

Remove and let rest 20 minutes before serving.

If some of the brown sugar mixture is still on top, don’t worry! It adds savory texture. But I think I used too big of a pan to be honest.

Now look at all that gooey pudding!

Gooey chocolatey cake that’s also pudding?! Have mercy!

Serve this family style or in individual bowls while warm and top with a scoop (or two!) of ice cream.

Enjoy! And if you give this Chocolate Pudding Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!