Hot Chocolate Pudding Cake

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This hot chocolate pudding cake one of my family’s new favorite recipes. I made it recently much to my kids delight.

This is a sponsored post where I received product for recipe creation. All opinions are my own.

It’s that time of the year when we celebrate chocolate. You’re probably thinking, why don’t we always celebrate chocolate? Well, I always celebrate chocolate but this week is special because it #Choctoberfest. 

This hot chocolate pudding cake is a delicious dessert any time of year but especially during the cooler months. It’s warm and gooey and comforting. While dinner cooks, it’s easy to prepare the mixture and get it ready for the oven. Then, while you enjoy dinner, it bakes and is ready after dinner, when you’re ready for dessert. It needs to sit for fifteen minutes so you even have time to get the dishes done.

For this recipe I used Rodelle baking cocoa and Imperial sugar, two of the generous #Choctoberfest sponsors. This hot chocolate pudding cake uses both white granulated and light brown sugar. Though you sprinkle a combination over the top of the mixture prior to baking, it sinks into the batter for a rich flavor.  Rodelle baking cocoa is Dutch processed and has a rich chocolate flavor.

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Hot Chocolate Pudding Cake

Is it magic? No, it's hot chocolate pudding cake. A delicious cake with a warm gooey center.

5 from 1 vote

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Desserts and Sweets

Cuisine: American

Servings: 8 servings

Author: Ellen Folkman

Cook ModePrevent your screen from going dark

Ingredients

• 1-1/4 cups Imperial granulated sugar divided
• 1 cup all-purpose flour
• 1/2 cup Rodelle Cocoa divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/3 cup butter melted
• 1-1/2 teaspoons vanilla extract
• 1/2 cup Imperial light brown sugar packed
• 1-1/4 cups water hot
• Whipped topping optional

Instructions

• Preheat oven to 350°F.
• Combine 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir to combine.
• Add in milk, butter and vanilla; beat until smooth.
• Spread batter in ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top but do not stir.
• Bake 35 to 40 minutes or until center is almost set. Remove from oven and let stand 15 minutes before serving. Serve in dessert dishes, spooning sauce from bottom of pan over top.
• Garnish with whipped topping, if desired.