Chocolate Pudding Cake

chocolatepuddingcake This super yummy, super gooey chocolate pudding cake is an easy, one-dish dessert recipe that can go from the oven to the table in no time flat. Make it from scratch in under an hour and serve warm with ice cream. This Chocolate Pudding Cake is a very simple, rich chocolate dessert that comes together in just one dish.

¾ cup all-purpose flour, unbleached
½ cup granulated sugar
½ cup unsweetened cocoa powder
1½ tsp. baking powder
⅔ cup milk
2 Tbsp. vegetable oil
1 tsp. pure vanilla extract

Topping:
⅔ cup brown sugar, packed
¼ cup unsweetened cocoa powder
¼ cup miniature semisweet chocolate chips
1¼ cups water, very hot

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a 2 qt casserole dish, combine flour, white sugar, cocoa powder and baking powder.

Add milk and oil and vanilla. Stir until well mixed.

In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Pour hot water over top.

Bake for 30-35 minutes or until the top looks cooked. Serve warm (with ice cream if desired).

Makes 6 servings.

Cook’s Notes:

Do not stir or mix the topping once sprinkled over top.
The water poured over top of the dessert should be very, very hot. I use hot tap water (or hot water from my coffee machine).
Allow this dessert to rest at least 10-15 minutes after baking so the pudding layer has a chance to set up a bit.
Keep pudding cake in a sealed container at room temperature.

Variations:

While the base will always be the same, there are plenty of ways to customize chocolate pudding cake.
Toss in a handful of toasted walnuts, hazelnuts, or sliced almonds.
Add maraschino cherries on top.
Add a swirl of peanut butter through the batter before baking.