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Hot Fudge Chocolate Pudding Cake

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This rich chocolate pudding cake is like magic…

Pudding Cake

You get two desserts in one: A dark chocolate cake and gooey chocolate pudding all at the same time… Immediately upon learning of the concept, I fell in love and knew I’d have to try it as soon as possible. And the weather is still so hot here that any recipe not requiring an oven is very much welcome.

Above, topped with my oft-referenced favorite egg-free healthy ice cream recipe. The only thing better than chocolate cake and chocolate pudding in the same bowl is chocolate cake, chocolate pudding, and ice cream in the same bowl!

Chocolate Pudding Cake

One of the easiest and best desserts you’ll ever make. A moist chocolate cake with decadently rich hot fudge sauce…  every bite is so irresistible! Recipe here: http://chocolatecoveredkatie.com/2013/09/02/pudding-cake/

Having never made any sort of pudding cake before, I looked to a pudding cake recipe in Taste of Home as a reference. Then I changed it up completely, cutting way back on the sugar, omitting the butter and eggs, and adding some extra cocoa, salt, vanilla, and applesauce to achieve a crazy fudgy texture and rich chocolate taste without all the extra saturated fat and sugars.

If you are a chocolate lover, this recipe is for you!

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Ingredients

  • 1 cup spelt, all-purpose, or Bob’s gf flour (130g)
  • 1 tsp salt
  • 1 3/4 tsp baking powder
  • 1/2 cup cocoa powder (40g)
  • 3/4 cup sugar of choice or xylitol (145g)
  • 1 tsp instant coffee powder, optional
  • 1 1/2 cups milk of choice (360g)
  • 2 tbsp coconut or vegetable oil (20g)
  • 2 tbsp more oil, or 2 tbsp applesauce (30g)
  • 2 1/2 tsp pure vanilla extract (10g)
  • 2 cups boiling water (480g)
  • pinch pure stevia, or 2 tbsp coconut or brown sugar
  • 1/2 cup mini chocolate chips, optional

Instructions

Pudding Cake recipe: If using a crock pot, grease the bowl (mine is a 4-quart), then set aside. In a large mixing bowl, combine the first 6 ingredients and stir well. Only if using the stevia as opposed to the brown sugar, add that in here as well. In a separate bowl, whisk together the milk of choice (warmed if using coconut oil), vanilla, oil, and applesauce. Pour wet into dry, stir until just evenly combined, and pour into the crockpot. Now pour the boiling water over the top but DO NOT stir. Sprinkle the 2 tbsp brown sugar and chocolate chips on top, if using. Close the lid and cook on high for 1 1/2 hours. Then turn off and open the lid slightly. Let sit another hour, during which time the cake should thicken further. The dessert will be more like pudding the first day, but if you let it cool completely and then refrigerate overnight, it gets much thicker and creamier by the following day. If you don’t have a slow cooker, I’m sure you can make this in a pan in the oven… but I’ve not yet tried it and therefore can’t give specific times or pan measurements. Feel free to experiment!

*View Pudding Cake Nutrition Facts*

And now I will leave you with a very-appropriate birthday gift I received from a friend:

faq

“There are times when chocolate can solve all your problems.” Truer words were never spoken.

LINK OF THE DAY:

no bake brownies

No-Bake Peanut Butter Brownie Bars

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Looks delicious! I’m pretty sure mine wouldn’t last 8-10 servings though 😉

  2. Justin says:

    Katie this looks absolutely amazing…I can’t wait to give it a try when Im on break from school in October…I’ve already started to make a list of things I want to cook because I’m a little deprived here at college. This would be a great welcome home dessert 😉

  3. Deanna says:

    Oh my, I need to make this NOW! Gooey chocolate, chocolate cake, and ice cream. A win, win, win! Definitely enough to solve all my life’s problems :)

  4. This looks amazingly decadent! I love the idea of chocolate cake, chocolate pudding, and ice cream in the same bowl. In fact, it sounds like total heaven.
    Pinning this!! :)

  5. Wow, that cake looks seriously to die for! I want to eat it for breakfast right now!

  6. I want this now!! Looks amazing! Love your birthday gift :)

  7. Jeana says:

    Is there a print option for this recipe?

    1. At the moment, the only thing you can do is highlight the recipe and press “control c” then open a word document and press control v. Hope that helps!

  8. Cindy says:

    I’d be really interested to know if someone makes this in a larger size crockpot – I assume it would take less time to cook, but I don’t know how much less time. I am not much of an experimenter, and pretty much follow a recipe “as written”. But my crockpot is larger, so I can’t try this. Hrmph.

    1. alloyjane says:

      How many quarts is your crock pot? If I were you, I’d just adjust the recipe for the size of your pot because, really. Since when is too much chocolate cake a bad thing?

      1. Cindy says:

        Mine is a 5-qt crockpot. And “adjusting” the recipe – I’m not good at that – I’m pretty good at following a recipe “as is” but not much more.

      2. Cindy says:

        And too much chocolate cake IS a bad thing if you’re fighting to lose weight.

    2. Kari says:

      I don’t know how big my crock pot it but it took about an hour to cook. Just keep an eye on it and you’ll be good to go!

  9. Rebecca says:

    I am so tempted to go buy a crock pot just so that I can make this! South Florida is a little hot for me to use the oven for 1.5 hours unfortunately.

    1. Anonymous says:

      I made this in the microwave! Mine took about 2 minutes, but that’s just because I tried a single serving. Go for it :)

      1. Kate says:

        Mind posting the measurements you used? I’d LOVE to have a single-serving version, but I’m not sure how far I’d have to scale it back and my math skills are questionable anyways. Thanks :)

    2. susan_az says:

      Rebecca, I just made a chocolate pudding cake in 4 ramekin dishes and placed them in a round casserole dish that fit in my toaster oven. You can fill the casserole dish with water up to 2/3 the side of the ramekin dishes, cover it with silver foil and bake at 300 for 1 hour, then 1/2 hour at 350 and it won’t heat up the house. Give it a try. I hope it works for you.

  10. I used to make chocolate (or vanilla chocolate chip) pudding cake all the time, but I literally haven’t made it in years! I’m going to have to reintroduce that wonderful creation to my kitchen, ASAP! I love your addition of the instant coffee, and the photos are wonderful!

  11. I love pudding cake but have tried to stay away from it for the sake of my waistline! Thank you for this recipe….plus anything in a crock pot is a winner!

  12. I love all of the ooey gooey chocolate going on in this case. Yes, please!

  13. Noora says:

    I absolutely have to try this on the weekend :)

  14. Patricia says:

    This looks like it may have to be an award after accomplishing some weight loss and time on the treadmill. Absolutely yummy and so good on a cold fall day! Thanks for sharing. :)

  15. WOW this looks like chocolate heaven!

  16. Katie! Love this recipe!:) Also, did you highlight your hair? It’s so pretty!:) I have a sign similar to this and gosh, isn’t it true!?:) Great recipe!

    1. Thanks :). No highlights… maybe it’s just the light, or being out in the sun a lot this summer.

  17. Laura says:

    Yummy! Thank you! And happy birthday

  18. Hey, I think I have all the ingredients for this on hand…I know what we’ll be trying for dessert soon!

  19. I want to make a bath tub sized vat of this cake and swim in it. Looks so good!

  20. rebeccacharlotte says:

    Happy belated birthday Katie xx

    ps; I do so love your healthy alternative chocolate recipes!

    BEST WISHES, from England

  21. Eva says:

    Do you think this would work with almond or coconut flour? I might have to test that out!

    1. If you try it, definitely report back! :)

    2. Grace says:

      Just made this and it is delicious! I am going to try with coconut flour next time. Will let you know. YUM!!!

  22. Ellen says:

    Oh man, I am so very tempted to adapt this for my oven once it cools down enough for me to bear turning it on.
    Happy birthday! Hehe, I just had mine too and my friends gave me a lot of dark chocolate. We have smart friends;)

  23. Kelsey says:

    Do you think you could try to make a healthier tiramisu? I have been craving it so much lately!

    1. I do have a recipe… just need to find a good time to post it :).

  24. robin says:

    This looks so yummy. Can’t wait to try it. I am wondering what is the difference between different cocoa powders, unsweetened, dutch process, etc. Do you know if there is a difference? I am reluctant to use stevia. I like when you give alternatives to sweeteners and other ideas. I love reading your blogs and trying your recipes….keep having fun and enjoy :)

    1. alloyjane says:

      The quality of your cocoa powder makes a HUGE difference in the quality of your baked goods. Unless you’re not picky, of course. Just think of cacao beans like you do coffee beans and count on each type having its own flavour. But in my paranoid opinion, manufacturers sell “sweetened” cocoa powder, which is cocoa powder mixed with some sort of sugar, to compensate for not-so-awesome beans. Otherwise, sweetened cocoa powder is usually for making drinking chocolate. Dutch process powder is alkalized and I think it may be darker, but I don’t buy it because I prefer to just use straight cocoa powder and not have to adjust how much base I use. Have yet to try CACAO powder, which is relatively raw beans ground up into powder without exceeding 116 F.

      If it is at all within your means, you should get a few types of powder and if you dislike one, you can always turn it into shower products if you can’t return it. Hey, just cuz it doesn’t taste good doesn’t mean it isn’t great for your skin and hair 😀

  25. Ry says:

    So ,I just made this now in my oven since I don’t have a crock pot.It took almost 30 to 40 minutes ,And I left it there for about 15 minutes after turning heat off.I made it in a 28 inches round pan ,but I believe it’ll also work in a 9 inch square pan too.You said in the fridge the next day it’ll be thicker and creamer ,does that mean you serve it cold?

    1. Ry says:

      *24 inch round pan

      1. Ry says:

        Sorry for the mistake ,I meant 24 cm ,about 10 inches.

      2. Samantha says:

        Hi Ry –
        I was looking up the oven options online and it does seem like the people that had leftovers for the next day still recommended microwaving it. I suppose it depends on your preference, but it must be a cake that it is exceptional warm. :) My guess is it taste good either way. Sam

  26. Uuuuuhhhh I really wanna make this now! There is just nothing better than “guilt free” chocolate!! 😉

  27. Oh my gosh this looks amazing. I will have to try this out soon. Thank you for sharing!

    xx
    youngmildandfree.wordpress.com

  28. trajayjay says:

    I saw a sign like that that said

    “Chocolate-it’s not just for breakfast anymore”

    Had I discovered your blog before I discovered that sign, I would have thought of you.

  29. Lol love the birthday gift you got! Happy birthday Katie!! This recipe looks delicious, as always!

  30. Caitlin says:

    Want! NEED! Question though: are the nutrition facts calculated with sugar and chocolate chips, or with the lowest sugar option? I’m making this regardless, but I need to know how many carbs I’m eating (I’m diabetic, or I would just scarf the whole thing lol)

    1. They are calculated with the lower options. However, xylitol is not a calorie-free sweetener so that part shouldn’t matter much.

      1. Caitlin says:

        Thank you!

  31. Dana says:

    Chocolate Covered Katie, you’re amazing!

  32. teresa says:

    hi katie! this recipe is so interesting – i have never seen such a thing! i may try it with 4 T applesauce and oat flour (and will blame myself if it turns out bad :P)

    also, is your cookbook still coming out this year?

  33. Laurie Lewis says:

    Hi Katie! Sorry, I’ve never read any of the comments on your posts, but are you familiar with Tom Sawyer Gluten Free All Purpose flour? It’s amazing. And I’m not employed by or related to anybody there! :) Here’s the website: http://www.glutenfreeflour.com. I have used it in several different baked goods and it works very well.

    1. Thanks for the recommendation!

  34. Jenifer says:

    Want! Now! But I just made your Cookies For Two…and ate both of them. :( I spend more time making your recipes than should be legal! Thank you again, Katie!

  35. Shruti says:

    I’ve made an original oven version of this and it was lovely! I’d be happy to try the vegan one! These were known as ‘self-saucing puddings’ when they first became popular :)

  36. Suzanne says:

    Will this work with a liquid sweetener or will that make it too gooey?

    1. I haven’t tried it so I really can’t say for sure… but it’s pudding cake so it doesn’t need to stay together and therefore it might work. If you try it, be sure to report back!

      1. Suzanne says:

        Okay, I made this today and subbed 3/4C maple syrup for the 3/4C sugar. I reduced the water to 1 1/2C to compensate, and omitted the brown sugar and choc chips since it was plenty sweet for me. It turned out fantastic! I’m sure it would get even more yummy points if I added back the brown sugar and chocolate chips!

  37. Lynnette says:

    Love your blog and every recipe I’ve tried has been yummy. This looks great but can it be doubled (or tripled). It’s hard for me to guess the number of servings on your recipes. How many servings is this recipe?

    1. It depends on your appetite! It makes 5-10 servings depending on large or small… I don’t think you could double it unless you have a giant crock pot.

  38. That looks SOO good, Katie. Kind of looks like this chocolate cake I made once in the slow cooker and it came out similar to your pictures but I thought it was just not right. The taste was a bit off too though so that might have been why I threw it out . I wanna give yours a try!

  39. Tirzah says:

    The cake sounds delicious-love that picture of you! Very cute!

  40. Michelle says:

    We always make this out of the red and white Better Homes and Gardens cookbook. Can’t wait to try it in the crock pot. Thanks!

  41. alloyjane says:

    I have a crockpot! This is the crock pot I use to make the black beans for your black bean brownies. Can’t wait to introduce it to this recipe…

  42. This looks delicious! Pure chocolate heaven!

  43. jade collins says:

    Thank you so much for putting the grams down as well! It was much appreciated as i keep wondering whether i should buy ‘cups’ just for your recipes, but i’m a bit of a cheapskate! ;D

  44. I love your photo! And the recipe. And everything else :)

  45. Angela says:

    I made this using 3/4c oat flour and 1/4c coconut flour and it turned out so well! Very cake-like. Thanks :)

    1. what do you think of using almond flour and coconut mixture?

  46. Deidre says:

    How many servings is the recipe?

    1. It depends on if you want large or small servings. I’d say it makes 5 large or 10 small.

      1. Deidre says:

        So, is the nutritional information based on 5 or 10 servings?

  47. carolyn says:

    Whoever gave you that is a saint, lol

  48. I tried a recipe like this from Ina Garten a looonnng time ago. This looks soooo good. I am excited to try this!

  49. Kari says:

    It’s cooking and I couldn’t help but taste a bit. Oh my heavens, this is sooooo heavenly! Can’t wait to eat it without burning my tongue! Possibly my favorite CCK recipe!