Luscious Chocolate Pudding Cake with Ice Cream

Warm, gooey, and irresistibly chocolatey

This classic self-saucing chocolate pudding cake forms a rich, molten chocolate sauce beneath a soft, tender cake layer. Served warm with vanilla ice cream, it is a decadent dessert that requires simple pantry ingredients and minimal effort.

Ingredients

Cake Batter

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1/3 cup melted butter
  • 1 teaspoon vanilla extract

Topping

  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder
  • 1 1/4 cups hot water

To Serve

  • Vanilla ice cream

Instructions

  1. Preheat the oven
    Preheat your oven to 350°F (175°C). Grease a medium baking dish.
  2. Prepare the cake batter
    In a bowl, combine flour, sugar, 1/4 cup cocoa powder, and baking powder.
    Stir in the milk, melted butter, and vanilla extract until smooth.
    Spread the batter evenly into the prepared baking dish.
  3. Add the topping
    In a separate bowl, mix the brown sugar and remaining 1/4 cup cocoa powder.
    Sprinkle this mixture evenly over the batter.
  4. Add hot water
    Pour the hot water gently over the top. Do not stir.
    This step creates the fudgy pudding layer underneath as it bakes.
  5. Bake
    Bake for 35 to 40 minutes, or until the top is firm and the edges are set.
    The bottom will remain molten and sauce-like.
  6. Serve
    Scoop portions while warm and serve with vanilla ice cream for a perfect contrast of hot and cold.

Tips for Best Results

  • Use freshly boiled water for the pudding layer to thicken properly.
  • Allow the cake to rest for 5 minutes before serving to help the sauce settle.
  • Add chocolate chips to the batter for an extra-rich version.
  • Substitute espresso powder for 1 teaspoon of cocoa for deeper flavor.

Serving Suggestions

  • Serve directly from the baking dish for a rustic presentation.
  • Add whipped cream or chocolate shavings for a decorative finish.
  • Pair with caramel ice cream for a richer twist.

Storage

  • Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
  • Reheat gently in the microwave; the pudding layer will liquefy again.

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