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Chocolate Pudding Cake

Adapted from King Arthur Baking
Print Recipe Pin Recipe
Course Dessert
Servings 8

Ingredients
  

For the cake

  • 1-1/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened cocoa powder processed with alkali ("Dutch" process)
  • 3/4 cup whole milk room temperature
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 4 tablespoons unsalted butter melted then cooled slightly
  • 3/4 cup chocolate chips semi-sweet or dark chocolate

For the pudding

  • 2/3 cup light brown sugar very lightly packed
  • 1/4 cup unsweetened cocoa powder processed with alkali ("Dutch" process)
  • 1-1/2 cups hot brewed coffee or very hot water, not boiling

Instructions
 

  • Position an oven rack to the lower third position. Set a large, rimmed baking sheet on the rack to catch any drips and/or bake individual ramekins. Preheat the oven to 350°F. Butter an 8” square pan, or eight 8-ounce ramekins.
  • For the cake: In a medium-sized bowl, whisk together the flour, granulated sugar, baking powder, salt, and cocoa powder. Make sure there are no large clumps of cocoa powder, which you can just pinch between your fingers to separate.
  • Stir in the milk, egg, vanilla, and melted butter, mixing until smooth. Stir in the chocolate chips.
  • Pour the batter into the prepared 8” pan and spread to level, or if using eight ramekins portion a heaping 1/ 4-cup of batter into each.
  • For the pudding: Mix the brown sugar with the cocoa powder and sprinkle this mixture evenly over the batter in the pan or ramekins. Gently drizzle the hot coffee or water over the mixture. It is OK to fill the pan/ramekins pretty full as the cakes do not rise much.
  • Bake for 45 minutes for an 8” pan, or about 30 minutes for ramekins. Remove the cake when it looks set, and the pudding is bubbling around the edges of the pan.
  • Remove from the oven and let cool for 15 minutes before serving. The pudding will thicken as it cools and is ideally served warm with your favorite ice cream.
  • Leftover cake can be stored for a day or two at room temperature, but you will notice the pudding will start getting absorbed by the cake. It’s still tasty, but with less of the gooey pudding.