I made a Chocolate Pudding Cake with a surprising secret at its center that caught everyone off guard.

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I found Pudding Cakern by accident and I still can’t quite explain it, its a Pudding Cake that plays tricks on your fork. From the first steam rising off the surface I wondered if I was getting a Chocolate Lava Dump Cake vibe or a gentle Chocolate Pudding Cake moment, maybe both at once.

I used unsweetened cocoa powder and a splash of vanilla extract so it hits that dark, familiar place but then slips into something a little sly, a texture that fools you. I wanted to tell you everything, but part of the fun is discovering the surprise.

Ingredients

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Adds structure and light rise mostly carbs little fibre or protein.
Pure sweetness all carbs no vitamins makes cake tender and sweet.
Gives chocolate flavour some fibre and antioxidants mildly bitter balances sugar.
Rich fats add moisture and mouthfeel calories high little protein.
Adds protein and structure helps bind gives a richer texture.
Provides moisture some protein and calcium lightens crumb slightly.
Adds deep molasses sweetness and colour all carbs no fibre.
Helps make a glossy sauce no nutrients just hot liquid.
Tiny amount adds aroma and sweetness perception no nutrients.
Optional adds creaminess and sweetness more calories and fat.

Ingredient Quantities

1 cup (125 g) self raising flour

1/2 cup (100 g) caster sugar

2 tbsp (12 g) unsweetened cocoa powder

1/4 tsp salt

50 g unsalted butter, melted

1 large egg

3/4 cup (180 ml) milk

1 tsp vanilla extract

1/2 cup (100 g) brown sugar

2 tbsp (15 g) unsweetened cocoa powder for the sauce

1 1/4 cups (300 ml) boiling water

vanilla ice cream or whipped cream to serve, optional

How to Make this

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1. Preheat oven to 180C (350F) and grease a 20–22 cm (8–9 in) baking dish, line with baking paper if you like for easier serving.

2. In a large bowl sift together 1 cup self raising flour, 1/2 cup caster sugar, 2 tbsp cocoa powder and 1/4 tsp salt — this gets rid of lumps and helps the cake rise evenly.

3. In another bowl whisk 50 g melted butter, 1 large egg, 3/4 cup milk and 1 tsp vanilla until blended.

4. Pour the wet into the dry and fold gently with a spatula or whisk until just combined; don’t overmix, a few small lumps are fine.

5. Tip the batter into the prepared dish and smooth the top, give the dish a gentle tap on the bench to settle it.

6. In a small bowl mix 1/2 cup brown sugar with 2 tbsp cocoa powder then sprinkle that mixture evenly over the batter.

7. Carefully pour 1 1/4 cups (300 ml) boiling water over the back of a spoon onto the sugar-cocoa layer so it distributes gently and doesn’t wash straight through.

8. Bake for 35–40 minutes until the top is set and the sauce is bubbling underneath; a skewer in the cake top should come out mostly clean with a few moist crumbs.

9. Let the pudding cake rest 5–10 minutes so the sauce thickens, then serve warm with vanilla ice cream or whipped cream if you want.

Equipment Needed

1. Oven, preheated to 180C (350F)
2. 20 to 22 cm (8 to 9 in) baking dish, greased and optionally lined with baking paper
3. Large mixing bowl
4. Sieve or sifter for the flour and cocoa
5. Whisk and rubber spatula (you can use either for folding)
6. Measuring cups and spoons
7. Small bowl and spoon for the brown sugar cocoa mix
8. Kettle or pot to boil 300 ml water and a large spoon to pour it over the back of
9. Oven mitts and a skewer or toothpick to test the cake

FAQ

Q: What size pan should I use and does it change cooking time? A: Use about an 8 inch round or square baking dish, somewhere near 20 cm. A bigger dish makes it thinner so it may take 25 to 30 minutes, a smaller deeper dish needs about 35 to 40 minutes. Watch for the top to look set and the sauce to be bubbling.

Q: I dont have self raising flour what can I do? A: Make your own: for this recipe use 1 cup plain flour plus 1 1/2 tsp baking powder and 1/4 tsp salt, then skip the extra 1/4 tsp salt the recipe lists. That gives nearly the same rise.

Q: Can I swap the brown sugar or use alternative milks? A: Yes, use light or dark brown sugar both work, dark gives deeper flavor. You can use plant milk like oat or almond in the same amount, just expect a slightly different crumb and taste.

Q: How do I know when it is done? A: The cake top should look set not wet, and a toothpick from the center comes out with a few moist crumbs not raw batter. The sauce under will be bubbling, thats normal.

Q: Can I make it ahead, store or freeze it? A: You can make ahead and keep covered in the fridge for up to 2 days. Reheat single portions in the microwave or warm the whole dish at low oven temp until hot. Freezing is possible but the sauce texture may change, freeze up to 2 months and thaw overnight in the fridge before reheating.

Q: Want to add extras like nuts or fruit can I do that? A: Sure toss in a handful of chopped walnuts or raspberries to the batter, but dont overload it or the cake may not rise properly. If adding very juicy fruit pat it dry first to avoid extra liquid.

Pudding Cakern Recipe Substitutions and Variations

Self raising flour: swap with 1 cup (125 g) plain all purpose flour plus 1 1/2 tsp baking powder and 1/4 tsp salt. Works the same, just mix the dry stuff well.
Caster sugar: use 1/2 cup (100 g) granulated sugar. If you want the same fine texture, pulse it briefly in a blender or food processor to make it superfine. Dont overdo it or youll get powdered sugar.
Unsalted butter, melted: replace with 50 g melted coconut oil or a neutral oil like vegetable or sunflower at the same weight. Coconut gives a tiny flavour, vegetable keeps it neutral.
Milk: use 3/4 cup (180 ml) oat, almond or soy milk for dairy free. For a richer, tangy result use 3/4 cup buttermilk or make soured milk by adding 3/4 tbsp lemon juice or vinegar to 3/4 cup milk and letting it sit 5 minutes.

Pro Tips

– Let the melted butter cool until just warm before you whisk it into the egg. If it’s too hot you’ll start cooking the egg and the batter goes weird, so give it a minute on the bench.

– Don’t overmix the batter, fold until just combined, a few small lumps are fine. Overworking the flour makes the cake dense and chewy, not light and tender.

– When you pour the boiling water, pour it slowly over the back of a spoon and go around the dish so the sugar layer stays on top and the sauce forms evenly. If you tip the water in too hard it’ll wash the sugar through and you’ll lose that lovely goo.

– If the top is browning too fast, loosely cover the dish with foil after about 20 minutes and move it to the middle rack for even heat. Let the pudding rest 5 to 10 minutes after baking so the sauce firms up a bit before scooping.

Pudding Cakern Recipe

Recipe by Jot Punji

0.0 from 0 votes

I made a Chocolate Pudding Cake with a surprising secret at its center that caught everyone off guard.

Servings

servings

Calories

312

kcal

Equipment: 1. Oven, preheated to 180C (350F)
2. 20 to 22 cm (8 to 9 in) baking dish, greased and optionally lined with baking paper
3. Large mixing bowl
4. Sieve or sifter for the flour and cocoa
5. Whisk and rubber spatula (you can use either for folding)
6. Measuring cups and spoons
7. Small bowl and spoon for the brown sugar cocoa mix
8. Kettle or pot to boil 300 ml water and a large spoon to pour it over the back of
9. Oven mitts and a skewer or toothpick to test the cake

Ingredients

1 cup (125 g) self raising flour
1/2 cup (100 g) caster sugar
2 tbsp (12 g) unsweetened cocoa powder
1/4 tsp salt
50 g unsalted butter, melted
1 large egg
3/4 cup (180 ml) milk
1 tsp vanilla extract
1/2 cup (100 g) brown sugar
2 tbsp (15 g) unsweetened cocoa powder for the sauce
1 1/4 cups (300 ml) boiling water
vanilla ice cream or whipped cream to serve, optional

Directions

Preheat oven to 180C (350F) and grease a 20–22 cm (8–9 in) baking dish, line with baking paper if you like for easier serving.
In a large bowl sift together 1 cup self raising flour, 1/2 cup caster sugar, 2 tbsp cocoa powder and 1/4 tsp salt — this gets rid of lumps and helps the cake rise evenly.
In another bowl whisk 50 g melted butter, 1 large egg, 3/4 cup milk and 1 tsp vanilla until blended.
Pour the wet into the dry and fold gently with a spatula or whisk until just combined; don’t overmix, a few small lumps are fine.
Tip the batter into the prepared dish and smooth the top, give the dish a gentle tap on the bench to settle it.
In a small bowl mix 1/2 cup brown sugar with 2 tbsp cocoa powder then sprinkle that mixture evenly over the batter.
Carefully pour 1 1/4 cups (300 ml) boiling water over the back of a spoon onto the sugar-cocoa layer so it distributes gently and doesn’t wash straight through.
Bake for 35–40 minutes until the top is set and the sauce is bubbling underneath; a skewer in the cake top should come out mostly clean with a few moist crumbs.
Let the pudding cake rest 5–10 minutes so the sauce thickens, then serve warm with vanilla ice cream or whipped cream if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.