Easy Chocolate Pudding Cake

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 8 to 10 servings

Recipe photo

Dark and decadent chocolate cake on top, rich fudge sauce underneath — and all in one easy step! Serve this cake warm, with vanilla ice cream gently melting on top.

Want to keep your kitchen cool? Believe it or not, this cake is easily made in your programmable Zojirushi bread machine. Read your machine's directions for information on how to program, if you haven't done so already.

Easy Chocolate Pudding Cake

star rating (11) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: about 8 to 10 servings
Published: 02/17/2011

Ingredients

First layer

Second layer

Tips from our bakers

  • Brewed coffee in the second layer gives the final product an elusive, aromatic, deep-chocolate flavor, without really tasting coffee-like. Our tasters simply commented, "What makes this taste SO good?!" We recommend coffee highly, but use water if you're so inclined.

Directions

see this recipe's blog »

1) To prepare your bread machine: Remove the paddles from the bread machine bucket. Spray the inside of the bucket lightly with non-stick vegetable oil spray. Program the machine for bake only, 40 minutes, no keep warm option.

2) To prepare for baking in your oven: Preheat the oven to 350°F. Lightly grease a 9" round cake pan.

3) To make the first layer: In a medium-sized bowl, whisk together the flour, granulated sugar, baking powder, salt, 6 tablespoons cocoa, and 1/2 teaspoon espresso powder. Stir in the milk, vanilla, and oil, mixing until smooth. Pour the batter into the bread machine bucket, or into the 9"round pan.

4) To make the second layer: Mix the 3/4 cup brown sugar with the 1/4 cup cocoa and 1 teaspoon espresso powder, and sprinkle this mixture over the batter. Gently drizzle the hot coffee or water over the uncooked batter; there's no need to mix it in. Really.

5) To bake the cake: If you're baking in the bread machine, press Start; allow the machine to complete its cycle.

6) If baking in the oven, place the pan in the preheated oven, and bake for 45 minutes, removing the cake when it appears set and is bubbly around the bottom.

7) Let the cake cool for at least 15 minutes before serving. The sauce will thicken as it stands, and when totally cooled will be the consistency of medium-thick fudge sauce.

8) To serve, scoop servings of the warm cake onto individual plates; top with whipped cream or ice cream, if desired. If you can't serve it while it's warm, keep it at room temperature (for 2 or 3 days), and reheat it VERY briefly in the microwave just before serving.

Yield: 8 to 10 servings.

Reviews

1 2  All  
  • star rating 02/01/2015
  • Liz L. from New York
  • I made the cake in a conventional oven, and technically, and the recipe worked really well. I did add 1/2 chocolate chips to later one, which was a nice addition. However, I used coffee instead of the hot water, as was strongly suggested in the cookbook version of the recipe, and my guests and I were disappointed at the strong, overpowering coffee taste that permeated the cake. I wish I had just used water--the espresso powder would have been enough of a flavor boost without overdoing it.
  • star rating 11/24/2014
  • Vicky from Ft. Thomas, KY
  • Followed this recipe to a T ... used coffee (not water) and used espresso powder. I was so impressed with the yummy pudding sauce it made and case was perfectly moist. HOWEVER, I was expecting it to be a little more decadent and rich. I can't believe I'm about to say this ... but I think it could have been a little sweeter. I used Hershey's cocoa powder and dark brown sugar (both were what I had in stock). Also - if I were to make again, I would consider some chocolate chips in the cake batter that goes on the bottom. Had I served with whipped cream or ice-cream, maybe I would've gotten the "more sweet" that I was looking for. Overall - an easy and fun recipe to make!
  • star rating 11/10/2014
  • Lilly from NJ
  • Excellent--I made this in my Zo bread machine. It was gone in a minute. I made it as written (used both coffee and KAF espresso powder). So easy, too!
  • star rating 02/09/2013
  • Alex from Vermont
  • This pudding cake is a dreamy indulgence. I added dark chocolate and used coffee- the party loved it.
  • star rating 12/09/2012
  • from
  • star rating 08/04/2012
  • dbrem1238 from KAF Community
  • I made this for my husband's birthday. When my family sat down to taste it, there was dead silence in the room. Each face had the same look of "chocolate heaven" on it. That was followed by lots of "mmm" and "oohh". I used the coffee, as suggested, and it added incredible flavor. Thanks!
  • star rating 06/12/2012
  • Lys from Idaho
  • Very easy recipe! Works really well in the bread machine. Haven't tried it in the oven.
  • star rating 11/08/2011
  • RottnMa from KAF Community
  • I followed recipe to a "T"... using 9" round pan... cake overflowed all over the bottom of my oven! NASTY! Won't do this one again.
    Oh dear, we are sorry to hear this. You may want to double check the measurements on the pan to ensure it is 2" deep. Some manufacturers say 2", but then the pan will be shorter. MJR @ KAF
  • star rating 05/18/2011
  • melmaisel from KAF Community
  • This is so good and so easy! I am vegan and it is easily veganized by using any type of non-dairy milk in place of cow's milk. Except for that, I didn't modify the recipe at all, which is rare for me.
  • star rating 03/23/2009
  • B from Pittsburgh
  • Totally delicious, especially with some warm ice cream on top. I also might try to espresso next time. 9I baked mine in the oven.)
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