Mexican Chocolate Pudding Cake Recipe

Name: Mexican Chocolate Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces bittersweet chocolate, cut into chunks; 1/2 cup (1 stick) unsalted butter, cut into pieces; 1/2 cup packed dark brown sugar; 1/4 cup all-purpose flour; 1 1/2 cups buttermilk; 4 large eggs; 1 teaspoon pure vanilla extract; 1/2 teaspoon pure maple extract; 1 tablespoon apple pie spice; 1 tablespoon finely ground coffee; 1/2 teaspoon baking powder; Pinch of salt; 1 cup heavy cream; 1 to 2 tablespoons confectioners sugar; Grated chocolate or unsweetened cocoa powder, for garnish

Servings: persons

8 ounces bittersweet chocolate, cut into chunks
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 cup packed dark brown sugar
1/4 cup all-purpose flour
1 1/2 cups buttermilk
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract
1 tablespoon apple pie spice
1 tablespoon finely ground coffee
1/2 teaspoon baking powder
Pinch of salt
1 cup heavy cream
1 to 2 tablespoons confectioners sugar
Grated chocolate or unsweetened cocoa powder, for garnish

1
To make the pudding, in a food processor, finely grind the chocolate.
2
Add the butter, brown sugar, flour, buttermilk, eggs, vanilla and maple extracts, apple pie spice, coffee, baking powder, and a pinch of salt and process until the mixture is relatively smooth.
3
(There will still be tiny flecks of chocolate in the mixture.)
4
Pour the mixture into the slow cooker insert, cover, and cook on low for about 2 hours, or until the edges are set.
5
The center of the pudding will still appear to be somewhat uncooked, and this is fine.
6
Once the pudding is done, with a hand mixer or an immersion blender, whip the cream until frothy, then add a tablespoon or two of confectioners sugar (to taste).
7
Continue whipping until peaks form.
8
To serve, spoon a serving of the pudding cake into a bowl, then top with a dollop of softly whipped cream and garnish with grated chocolate.
9
Cold milk, hot coffee, or a glass of tawny port would be perfect with this pudding cake.

1706

kcal

Calories

141

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 15 ingredients. The key ingredients include: 8 ounces bittersweet chocolate, cut into chunks, 1/2 cup (1 stick) unsalted butter, cut into pieces, 1/2 cup packed dark brown sugar, 1/4 cup all-purpose flour, and more.

Yes, Mexican 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!

Mexican Chocolate Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions