Luscious Chocolate Pudding Cake with Ice Cream Recipe
This Luscious Chocolate Pudding Cake with Ice Cream is a delightful, easy-to-make dessert that combines a moist chocolate cake layer with a rich, fudgy pudding beneath. Baked with hot water poured over a cocoa and brown sugar topping, it creates a luscious sauce that pairs perfectly with a scoop of creamy vanilla ice cream for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Batter
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1/2 cup milk
- 1/3 cup melted butter
- 1 tsp vanilla extract
Topping and Sauce
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1 1/4 cups hot water
To Serve
- vanilla ice cream, as desired
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the pudding cake.
- Mix dry ingredients: In a medium bowl, combine 1 cup all-purpose flour, 3/4 cup sugar, 1/4 cup cocoa powder, and 2 teaspoons baking powder. Mix thoroughly to evenly distribute the leavening agent and cocoa.
- Add wet ingredients: Stir in 1/2 cup milk, 1/3 cup melted butter, and 1 teaspoon vanilla extract into the dry mix until the batter is smooth and free of lumps.
- Prepare baking dish: Grease a baking dish to prevent sticking and spread the prepared batter evenly inside.
- Make topping: In a separate bowl, mix 1/2 cup brown sugar and 1/4 cup cocoa powder. Sprinkle this mixture evenly over the batter in the baking dish.
- Add hot water and bake: Carefully pour 1 1/4 cups hot water over the brown sugar and cocoa topping. Do not stir. Place the dish in the preheated oven and bake for 35-40 minutes, until the cake layer is set and a toothpick inserted comes out with moist crumbs.
- Serve: Remove from oven and let cool slightly. Serve warm with a scoop of creamy vanilla ice cream for a perfect contrast of temperatures and textures.
Notes
- Do not stir after pouring the hot water over the topping; this allows the pudding layer to form beneath the cake.
- You can substitute the milk with almond or oat milk for a dairy-free variation.
- Make sure the hot water is just boiled for best results in creating the pudding sauce.
- Use a wide, shallow baking dish to ensure even baking.
- Best served warm with ice cream, but can be refrigerated and gently reheated.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of recipe) with 1 scoop ice cream
- Calories: 330 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: chocolate pudding cake, chocolate dessert, easy chocolate cake, pudding cake with ice cream, homemade dessert, chocolate lovers, baking dessert