This rich, decadent and gooey Chocolate Pudding cake is easy to make and absolutely delicious.
For the final day of this year’s Bake-a-thon, I have an easy to make Chocolate Pudding cake. I made a pumpkin bread to post today but for some reason it didn’t slice neatly. It tasted amazing though – hopefully I’ll get to make that recipe again some time.So with that failure, I had to pick a quick and easy recipe and found this recipe on King Arthur website. We have family visiting us for the holidays, so it has been a little hectic around here. I had planned to make a few baked treats for them, but I wasn’t able to take time to bake anything.Finally I made the pumpkin bread yesterday but unfortunately it was not photogenic. I wanted something sweet to end the year with, so made this pudding cake for the blog. If you are looking for a last minute treat for your New Year party, then try this chocolate pudding cake.
It is very easy to put together – I had 2 little helpers in the kitchen with me – my daughter and my niece. One of them mixed the ingredients for the bottom or the cake layer and the other one mixed the pudding part. This chocolate pudding cake takes 10 minutes of hands on time and is 100% Vegan.After baking, cake layer sets up on the top and the bottom pudding layer becomes thick and chocolaty. Serve it warm with whipped cream or ice cream for a decadent and delicious chocolate treat.
Few more delicious pudding recipes from the blog:
Check out the other bloggers doing this Bake-a-thon.
Chocolate Pudding Cake
For the Cake Layer:
- 1 cup all purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 6 tbsp Dutch Process Cocoa powder
- ½ tsp Espresso powder, optional
- ¾ cup Almond Milk (or other non-dairy Milk)
- 2 tsp vanilla extract
- ¼ cup Oil
For the Pudding Layer:
- ¾ cup brown sugar
- ¼ cup Dutch Process Cocoa powder
- 1 tsp Espresso powder, optional
- 1½ cups Hot Water or Hot Brewed Coffee*
- Preheat oven to 350°F. Lightly grease a 9" round cake pan that is at least 2" deep.
- In a large bowl, whisk together flour, sugar, baking powder, salt, cocoa powder and espresso (is using). Stir in almond milk, vanilla extract and oil; mix till smooth. Pour into the prepared baking pan.
- In another small mixing bowl, combine all of the pudding layer ingredients. Gently pour this mixture onto the cake layer.
- Bake for 45 minutes or until the cake looks set on the top and is bubble in the bottom.
- Let the cake cool for at least 15 minutes before serving. Scoop servings into individual bowls, top with whipped cream or ice cream and ENJOY!! Leftovers can be stored at room temperature. The pudding layer will thicken as it sits, so briefly microwave before serving.
- Hot brewed coffee is highly recommended in this recipe. I went all out and used espresso powder and coffee and LOVED the final cake. It was not very sweet and have a deep chocolate flavor. But if you are not a fan of coffee, then use hot water and the dessert will still be delicious.