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.
Hot Chocolate Pudding Cake
Is it magic? No, it's hot chocolate pudding cake. A delicious cake with a warm gooey center.
Ingredients
- 1-¼ cups Imperial granulated sugar , divided
- 1 cup all-purpose flour
- ½ cup Rodelle Cocoa, divided
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- ⅓ cup butter, melted
- 1-½ teaspoons vanilla extract
- ½ cup Imperial light brown sugar, packed
- 1-¼ cups water hot
- Whipped topping (optional)
Instructions
- Preheat oven to 350°F.
- Combine ¾ cup sugar, flour, ¼ 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 ½ cup granulated sugar, brown sugar and remaining ¼ 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.
Cori @ Sweet Coralice
Thursday 19th of October 2017
This is definitely something to have when it's cold and drizzly outside. Warm and gooey chocolate cake? Yes please!
shelby
Wednesday 18th of October 2017
This is one of our favorites. I will need to work on figuring out how to make this recipe to fit into our new diet.
Kelly @ Kelly Lynns Sweets and Treats
Wednesday 18th of October 2017
I’ve never had a pudding cake! Sounds yummy!
Sarah
Wednesday 18th of October 2017
Ohhh yeahhhh this looks so moist and tasty!
Liz @ Books n' Cooks
Tuesday 17th of October 2017
You had me at "warm and gooey." :-)