Chocolate Pudding Cake Recipe

Name: Chocolate Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup (150 mL) granulated sugar; 3 tbsp (45 mL) unsweetened cocoa powder; 1 1/2 cups (375 mL) water; 1/4 cup (50 mL) butter; 1/2 cup (125 m) milk; 1 egg; 1 tsp (5 mL) vanilla; 1 cup (250 mL) all-purpose flour; 1/2 cup (125 mL) granulated sugar; 1/4 cup (50 mL) unsweetened cocoa powder; 2 tsp (10 mL) baking powder; Pinch salt; Ice cream (optional); 8-inch (2 L) square baking dish

Servings: persons

2/3 cup (150 mL) granulated sugar
3 tbsp (45 mL) unsweetened cocoa powder
1 1/2 cups (375 mL) water
1/4 cup (50 mL) butter
1/2 cup (125 m) milk
1 egg
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) unsweetened cocoa powder
2 tsp (10 mL) baking powder
Pinch salt
Ice cream (optional)
8-inch (2 L) square baking dish

1
Chocolate Sauce: In baking dish, combine sugar, cocoa powder and water.
2
Stir until smooth.
3
Microwave, uncovered, on High for 2 1/2 to 4 minutes, stirring once, until sauce is very hot.
4
Stir well.
5
Batter: In a glass mixing bowl, microwave butter, uncovered, on High for 40 to 60 seconds or until melted.
6
Beat in milk, egg and vanilla.
7
In another bowl, stir together flour, sugar, cocoa powder, baking powder and salt.
8
Stir milk mixture into flour mixture just until combined.
9
Batter will be quite thick.
10
Drop spoonfuls of batter as evenly as possible into chocolate sauce in baking dish (do not stir together).
11
Place an inverted dinner plate in bottom of microwave and set dish on plate.
12
Microwave, uncovered, on Medium (50%) for 7 to 10 minutes, until top of cake has risen and only few moist spots remain.
13
Let dish stand directly on heatproof surface for 10 minutes before serving.
14
Spoon warm dessert into dishes along with some of the sauce and serve with ice cream, if desired.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cup (150 mL) granulated sugar, 3 tbsp (45 mL) unsweetened cocoa powder, 1 1/2 cups (375 mL) water, 1/4 cup (50 mL) butter, and more.

Yes, Chocolate Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions