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Chocolate Pudding Cake


Rate this recipe 3.7/5 (81 Votes)


  • 3/4 cup sugars
  • 1 cup sifted all-purpose flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 2 tsp cocoa
  • 1/2 cup milk
  • 3 T melted butter
  • 1 tsp vanilla
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup cocoa
  • 1 1/2 cup left over coffee/hot water


Level of difficulty Average
Cost Average budget


Step 1

In 9 inch square baking pan sift all dry ingredients of 'cake' into pan.

Step 2

Stir in milk and butter, add vanilla and spread out in pan.

Step 3

Mix dry topping ingredients together in a separate bowl and sprinkle over the batter.

Step 4

Pour liquid of your choice (coffee or hot water) over all.

Step 5

Bake at 375 F for 45 minutes or until top springs back when lightly touched. Serve with ice cream or sour cream.

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Chef Tips and Tricks

Chocolate Beetroot Cake

 Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot. 


  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate


  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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