Chocolate Pudding Cake: Indulge in Gooey, Egg-Free Bliss

This Chocolate Pudding Cake is an egg-free dessert that offers a gooey, self-saucing experience perfect for any chocolate lover.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 tablespoon Instant Coffee Enhances the chocolate flavor; omit for a caffeine-free option.
1 cup Light Brown Sugar Provides sweetness and moisture; substitute with white sugar for a lighter flavor.
1 cup Granulated Sugar Adds sweetness; can be replaced with coconut sugar for a deeper flavor.
1 cup Flour Creates structure for the cake; use gluten-free flour mix for a gluten-free version.
1 teaspoon Baking Powder Helps the cake rise; can replace with baking soda depending on other ingredients.
1 teaspoon Baking Soda Provides additional leavening; ensure it’s fresh for best results.
1/2 cup Cocoa Powder Gives the cake its chocolate flavor; use Dutch-processed cocoa for a smoother taste.
1 cup Semi-Sweet Chocolate Chips Adds gooey chocolate pockets; opt for dairy-free chips for a vegan option.
1 teaspoon Vanilla Extract Enhances overall flavor; use pure vanilla extract for the best results.
1 cup Half & Half Adds creaminess to the batter; substitute with coconut milk for a vegan alternative.

For the Topping

1/4 cup Brown Sugar Sweetener for the topping; can replace with more granulated sugar.
1/4 cup Granulated Sugar Adds sweetness to the topping; omit for less sweetness.
1/4 cup Cocoa Powder Enhances the chocolate flavor in the topping; match the type of cocoa used in the batter.
1/4 teaspoon Salt Balances sweetness; can reduce for lower sodium.

For the Magic Layer

2 cups Boiling Water Creates the magic pudding layer beneath the cake; essential for the self-saucing effect—do not omit.

Equipment

Mixing bowls
Whisk
Spatula
Baking pan

Method

Step‑by‑Step Instructions for Chocolate Pudding Cake

Preheat your oven to 350°F (175°C). Gather your ingredients and prepare your baking pan by greasing it lightly.
In a large mixing bowl, combine the instant coffee, light brown sugar, granulated sugar, flour, baking powder, baking soda, cocoa powder, and semi-sweet chocolate chips.
In another bowl, whisk together the vanilla extract and half & half until smooth.
Gently pour the wet mixture into the bowl with the dry ingredients. Stir until just combined.
In a separate bowl, mix the brown sugar, granulated sugar, cocoa powder, and salt. Evenly sprinkle the topping over the batter.
Carefully pour boiling water over the top of the cake batter.
Place the cake pan in the preheated oven and bake for approximately 35 minutes.
Once baked, remove the cake from the oven and allow it to cool slightly. Best served warm.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 180mgPotassium: 150mgFiber: 2gSugar: 28gCalcium: 4mgIron: 8mg

Notes

This Chocolate Pudding Cake is best enjoyed warm, ideally with a scoop of ice cream or whipped cream. The gooey bottom layer is the highlight!

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