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Chocolate Fudge Pudding Cake
with Ice Cream

Active:

This gooey, chocolaty cake uses an unusual method that results in a decadent dessert like no other. It combines a brownie-like batter, a dry cocoa topping, and boiling water — all layered and unmixed. Just pour boiling water on top of everything and bake as is! The outcome is a raft of chocolate cake atop a molten pool of chocolate sauce. 
Smarts: This recipe was written and tested to make 6 servings, so be sure to select 6 as the number of servings in the dessert menu for optimal results. 

Cuisines

Ingredients

Metric
Servings:
6
Chocolate Fudge Pudding Cake:
  • Flour, all-purpose - 1 cup
  • Sugar - 1/2 cup
  • Cocoa powder, unsweetened - 1/4 cup
  • Baking powder - 2 tsp
  • Salt, kosher - 1/4 tsp
  • Milk - 3/4 cup
  • Butter - 1/4 cup, melted
  • Vanilla extract - 1 tsp
  • Ice cream, vanilla (opt) - 3 cups, for serving
Pudding Cake Topping:
  • Sugar - 1/2 cup
  • Brown sugar - 1/2 cup
  • Cocoa powder, unsweetened - 3 Tbsp
  • Boiling water - 1 1/2 cups

Nutrition Facts

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Prep

  1. Mix dry ingredients for cake batter - Whisk together flour, sugar (portion for cake), cocoa powder (portion for cake), baking powder, and kosher salt. 

  2. Mix dry ingredients for topping - In a separate bowl, whisk together sugar (portion for topping), brown sugar, and cocoa powder (portion for topping).

  3. Bring a small saucepan of water to a boil.

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Make

  1. Heat oven to 350F / 180C. Lightly grease a 3 qt. casserole dish (or 9x13 pan) with some cooking spray.

  2. Melt butter in the microwave. Stir milk, melted butter and vanilla into dry ingredients for cake batter, mixing well to combine.

  3. Spread cake batter into pan. Sprinkle dry cake topping mixture on top of the batter in an even layer.

  4. Pour boiling water over the cake batter and topping (do not stir!).

  5. Transfer pan to heated oven and bake for 30 minutes. The top should be dry to the touch, and chocolate sauce will bubble up around the edges.

  6. Cool cake for 5 minutes before serving. Top with ice cream, if desired. Enjoy!

Nutrition Facts

Amount Per Serving
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Reviews

Ratings

Original (10)
No ratings yet.
Gluten-free (0)
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Paleo (0)
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Vegetarian (0)

9 reviews

I tried to make this in an 8x8 and I think it would have worked better in a 9x13 as directed haha. It was too much pudding to cake ratio and would have been better in a thinner format. Taste is there though :D yum

By: Tiffany
Posted: Nov 25, 2022
Diet: Original
0 Helpful

Very good. Very fast. We didn't have ice cream, but we will definitely be getting some tomorrow.

By: Barbie
Posted: Jul 29, 2022
Diet: Original
0 Helpful

This was so good and so easy! I doubled the recipe for a party and used a 9x13 pan and it turned out perfect.

By: Lindsey
Posted: May 13, 2022
Diet: Original
0 Helpful

Absolutely delicious. I’d double the recipe if using a 9x13 though. I used an 8x8 for the above and it’s bomb and so easy.

By: Andrew
Posted: Apr 09, 2022
Diet: Original
0 Helpful

Used bobs red mill 1:1 for gluten free and hot coffee instead of water. I wanted a little something extra and the coffee did it. Yum!

By: Gabrielle
Posted: Mar 31, 2022
Diet: Original
0 Helpful

Amazing!! Best quick dessert ever. My whole family loved this. Not overly sweet, very rich (so definitely needs the ice cream).

By: Sara
Posted: Mar 31, 2022
Diet: Original
0 Helpful