Chocolate Pudding Cake

This is one of my most favorite winter desserts! It’s a big warm chocolate hug on a cold cold day. I came across this recipe a few years ago when a friend of mine gave me Ricardo’s Meals for Every Occasion Cookbook for the holidays. Flipping through, this was one of the first recipes that caught my eye! Mmm warm chocolate pudding, plus warm chocolate cake… how can you really go wrong?



I made this cake for a double friends birthday a few weekends ago. We ate it all up before I could snap a DIY pic for you guys. 😦 Luckily I find the one from the RicardoCuisine website (which is the same picture in the cookbook) extremely dreamy (see below).






This recipe takes up a a few pots and a few whisks. But in the end, everything is covered with chocolate. It’s really a delicious mess….






I find this pudding cake truly magical as the cake goes on the bottom of the pan and the liquid pudding on top, and when you take it out of the oven, it’s upside down! Warm pudding on the bottom and yummy chocolately cake on top!


Chocolate pudding cake

Chocolate Pudding Cake

Picture from


Chocolate Pudding Cake

Prep time: 30 minutes   Cook time: 45 minutes     Cool time: Enjoy right away!



3 cups brown sugar

¾ cup cocoa powder, sifted

2 tsp cornstarch

2 ½ cups water

½ cup heavy cream (35%)

½ tsp vanilla


1 cup milk

½ cup cocoa powder, sifted

1 ½ cups unbleached all-purpose flour

1 tsp baking soda

Pinch salt

½ unsalted butter, softened

1 ½ cups sugar

2 eggs


With the rack in the middle position, preheat the oven to 350 °F. Butter a 9 x 13-inch baking dish.


In a saucepan, combine the brown sugar, cocoa powder, and cornstarch. Add the water and cream and bring to a boil, stirring with a whisk. Stir in the vanilla. Set aside.


In a small saucepan, bring the milk and cocoa powder to a boil, stirring with a whisk. Let cool.

In a bowl, combine the flour, baking soda, and salt. Set aside.

In another bowl, combine the butter and sugar with an electric mixer until the mixture turns crumbly. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the cocoa mixture. Spoon the batter into the dish.

Carefully pour the hot sauce over the batter. Bake for about 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cool.

{Recipe found on and in Ricardo: Meals for Every Occasion}

My friend Sara took this picture the next day. She may even had it for breakfast!

Chocolate pudding cake

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