Chocolate Pudding Cakes

star rating (5) rate this recipe »
Recipe photo

Chocolate Pudding Cakes

star rating (5) rate this recipe »
Published prior to 2008

2/3 cup King Arthur Unbleached All-Purpose Flour
2/3 cup sugar
1/4 cup unsweetened cocoa, baking cocoa or Dutch-process
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
3 tablespoons melted butter or vegetable oil
1/2 cup water

2/3 cup sugar
1/4 cup unsweetened cocoa, baking cocoa or Dutch-process
pinch of salt
1 tablespoon espresso powder, optional
3/4 cup prepared hot chocolate or water

To make the cake: Whisk together the flour, sugar, cocoa, salt, and baking powder.

Beat in the vanilla, melted butter, and 1/2 cup water. Divide between four greased mugs or ramekins, using a generous 1/4 cup for each.

To make the topping: Whisk the dry ingredients together. Divide among the mugs, using a scant 1/4 cup for each. Top each cup with 3 tablespoons prepared hot chocolate or water. Place mugs on a baking sheet.

Bake the cakes in a preheated 350°F oven for 28 to 32 minutes. The cake should be puffy, with some liquid boiling up around the edges. Serve hot or warm, with whipped cream, a toasted marshmallow, or ice cream. Yield: four cakes.


  • star rating 01/08/2012
  • hayleeamber from KAF Community
  • This was awesome! Quick to put together and perfect for a special dessert! I added 1/4 tsp. of cherry flavor to the batter and about 1/8 cup of maraschino liquor to the topping and the result was a delicious chocolate cherry treat. I served it warm with vanilla ice ceam and the only complaint I had was it was too rich to finish! Delicious!
  • star rating 05/09/2011
  • pksgirl from KAF Community
  • My kids made this dessert for Mother's Day. It was super simple and the family just loved it. Topped with ice cream, you can't go wrong!
  • star rating 02/24/2011
  • Joan from Indiana
  • This is comfort food! Jen, try this recipe again and add the topping - you won't be disappointed! The topping magically makes a fudge-y pudding on the bottom of the cake that makes this dessert soooo good.
  • star rating 12/08/2009
  • Deed from Virgina
  • This is an awesome dessert. I always serve it with vanilla whip cream or ice cream.The topping is integral to the recipe. Don't skip that part!
  • star rating 09/04/2009
  • Jen from North Carolina
  • To be fair, I skipped out on preparing the topping. So maybe that's part of it - but I felt that this recipe needed more, well, fat. I guess one could compensate by serving with whipped or ice cream, but that's not always an option. (Just had a thought: maybe the topping was intended to add texture to this dessert, so that the lack of richness wouldn't be noticed?) I wouldn't make this again, but it was definitely an interesting experiment.
    Consider this recipe a quick fix for when you just need chocolate. Maybe one of our other chocolate recipes will better meet your needs? Happy Baking! Irene @ KAF