Hot Chocolate Pudding Cake
What if you could combine the rich, comforting flavors of hot chocolate with the irresistible texture of a moist cake? The Hot Chocolate Pudding Cake does exactly that, creating a magical dessert that’s both cake and pudding in one.
Ingredients
For the Chocolate Cake
- 200 ml Milk Room temperature works best for a tender crumb.
- 1/2 tablespoon Lemon juice or white vinegar Curdles the milk to mimic buttermilk, ensuring a soft texture.
- 60 g Plain yogurt or Greek yogurt Adds moisture and a slight tang.
- 1 teaspoon Vanilla extract Enhances the chocolate flavor.
- 130 g Cane sugar or granulated sugar Sweetens the cake perfectly.
- 55 ml Oil Keeps the cake moist; use a neutral oil like vegetable or canola.
- 145 g All-purpose flour Provides structure.
- 22 g Cocoa powder Delivers rich chocolate flavor.
- 1/2 teaspoon Baking powder Helps the cake rise.
- 3/4 teaspoon Baking soda Reacts with the yogurt for extra lift.
- 1/4 teaspoon Salt Balances sweetness and enhances flavor.
For the Chocolate Pudding
- 360 ml Milk Forms the base of the pudding.
- 30 g Sugar Sweetens the pudding.
- 11 g Cocoa powder Deepens the chocolate taste.
- 24 g Cornstarch Thickens the pudding to the perfect consistency.
- 45 g Butter Adds richness.
- 1 teaspoon Vanilla extract Enhances the overall flavor.
- 85 g Dark chocolate or semi-sweet chocolate Makes the pudding extra decadent.
For Decoration
- Cocoa powder for dusting A simple yet elegant finishing touch.
Instructions
Prepare the Baking Dish
- Preheat your oven to 175°C (350°F). Use a 9-inch (22 cm) baking dish—this size ensures the ideal cake-to-pudding ratio.
Make the Cake Batter
- In the baking dish, combine milk, lemon juice (or vinegar), and yogurt. Let it sit for 5 minutes to curdle slightly.
- Add sugar, oil, and vanilla extract, whisking until smooth.
- Sift in flour, cocoa powder, baking soda, baking powder, and salt. Whisk gently until just combined—avoid overmixing.
Bake the Cake
- Spread the batter evenly in the dish. Bake for 25–30 minutes until a toothpick comes out clean. The cake should spring back when lightly pressed.
Make the Chocolate Pudding
- While the cake bakes, combine milk, sugar, cocoa powder, and cornstarch in a pot. Cook on medium heat, stirring constantly, until thickened.
- Once boiling, let it bubble for 1 minute, then remove from heat. Stir in butter, vanilla, and chopped chocolate until smooth.
Assemble the Cake
- Poke holes evenly across the hot cake using a fork or spoon handle.
- Pour the hot pudding over the cake, letting it soak in. Allow it to absorb for 10–15 minutes.
- Dust with cocoa powder before serving.
Notes
This Hot Chocolate Pudding Cake comes together in under an hour, making it perfect for last-minute dessert cravings.