Chocolate pudding cake is a dessert that magically transforms in the oven into two irresistible layers: a soft chocolate cake on top and a luscious pudding sauce underneath. In this guide, you’ll learn step by step how to make the perfect chocolate pudding cake, including ingredient swaps, baking tips, storage methods, and serving ideas.
If you’re curious about other pudding-style desserts, check out our lemon poppy seed pudding cake here.
What is Chocolate Pudding Cake?
A magical two-in-one dessert
Chocolate pudding cake looks like a simple cake when it goes into the oven, but once baked, the batter separates into two layers:
- Top layer: fluffy, sponge-like chocolate cake
- Bottom layer: gooey, molten pudding sauce
This happens because of the way the batter interacts with the hot liquid poured over it before baking — a trick that makes it unique.
Why it’s the ultimate comfort food
- Combines the best of cake and pudding
- Served warm, it feels cozy and nostalgic
- Pairs beautifully with cream, ice cream, or fruit
Ingredients You’ll Need
Essential ingredients
- Cocoa powder – Use unsweetened, high-quality cocoa for deep flavor.
- Dark chocolate – 70% cocoa or higher for richness.
- Brown sugar – Adds sweetness and moisture.
- Coconut milk – Creates creaminess (or substitute with other milk).
- Agar agar powder – A vegan-friendly gelling agent that helps the pudding set.
- Pinch of salt – Balances sweetness.
Ingredient substitutions
- Sweeteners: Swap brown sugar with maple syrup for a refined sugar–free option.
- Milk: Almond, soy, oat, or cashew milk all work.
- Chocolate: Semi-sweet or milk chocolate can be used, but dark chocolate gives the best balance.
For another chocolate fix, discover our hazelnut chocolate protein bars.
Step-by-Step Instructions
Step 1: Prepare the wet base
- Heat 200ml coconut milk and 250ml water in a saucepan over medium heat.
- Add 70g brown sugar and a pinch of salt. Stir until sugar dissolves.
Step 2: Add cocoa
- In a separate bowl, whisk 45g cocoa powder with 4 tablespoons of water until smooth and lump-free.
- Stir this cocoa mixture into the saucepan.
Step 3: Melt the chocolate
- Add 120g dark chocolate (chopped) into the saucepan.
- Stir until fully melted and smooth.
Step 4: Prepare agar agar
- In a small glass, mix 1 teaspoon agar agar powder with 1 tablespoon water. Stir well.
- Add it to the chocolate mixture and bring everything to a boil.
- Simmer for 1–2 minutes to activate the agar agar.
Step 5: Mold and chill
- Pour the mixture into a pudding mold (about 4 cups capacity).
- Let it cool at room temperature, then refrigerate for at least 4 hours (overnight for best results).
Step 6: Serve
- Carefully unmold by loosening the edges with a knife.
- Garnish with cocoa powder, melted chocolate drizzle, or whipped cream.
Equipment and Molds
Kitchen tools needed
- Saucepan
- Mixing bowl
- Whisk
- Pudding mold or ramekins
Mold choices
- Cylindrical mold for a centerpiece dessert
- Glass dish for easy slicing
- Ramekins for individual servings
If you’re a fan of gooey desserts, don’t miss our sticky toffee pudding.
Storage and Make-Ahead Tips
Refrigeration
- Store in an airtight container in the fridge for 3–4 days.
- Always serve chilled or gently warmed.
Freezing
- Not recommended, as freezing changes the smooth pudding texture.
Make-ahead tip
- Prepare the pudding cake 1–2 days before serving.
- Keep in the mold and unmold only when ready to serve.
Serving Suggestions
Classic toppings
- A dollop of coconut whipped cream
- A scoop of vanilla ice cream
- Fresh raspberries or strawberries
Gourmet additions
- Sprinkle with sea salt flakes
- Drizzle with caramel or coffee sauce
- Add crushed pistachios or hazelnuts for crunch
For more inspiration, try our chocolate orange brownies.
Variations
Vegan Chocolate Pudding Cake
Made with agar agar and dairy-free chocolate.
Gluten-Free Version
Use almond flour or gluten-free flour blends.
Mocha Twist
Stir in a teaspoon of instant coffee for a mocha kick.
Nutrition Facts (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 244 kcal |
| Carbohydrates | 26 g |
| Protein | 4 g |
| Fat | 16 g |
| Fiber | 5 g |
FAQs
PAA1: Can I make chocolate pudding cake without agar agar?
Yes, but it won’t set the same. Gelatin works if you’re not vegan.
PAA2: How long does it last in the fridge?
3–4 days when stored in an airtight container.
PAA3: Can I freeze it?
No, freezing changes the creamy pudding texture.
PAA4: What can I serve with it?
Whipped cream, berries, or vanilla ice cream.
PAA5: Can I make it gluten-free?
Yes, swap flour with almond or gluten-free blends.
PAA6: What type of chocolate works best?
Dark chocolate (70%+) for a rich flavor.
Conclusion
Chocolate pudding cake is a dessert that never fails to impress. With its soft cake layer and gooey chocolate pudding base, it’s a showstopper at any table. Whether you’re making it vegan, gluten-free, or adding a coffee twist, this dessert always delivers indulgence in every bite.
For another chocolatey masterpiece, check out our Texas chocolate pecan pie.