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The Boat Shed Kitchen

Easy Chocolate Pudding Cake

This Easy Chocolate Pudding Cake creates its own gooey chocolate sauce beneath a fluffy, tender cake layer. With no mixer required and pantry-staple ingredients, it's the perfect last-minute dessert to satisfy your sweet tooth.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1.5 cup granulated sugar divided
  • ½ cup unsweetened cocoa powder divided
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • 4 tablespoons unsalted butter melted
  • 1.25 large egg yolk
  • 2 teaspoons vanilla extract
  • ½ cup semisweet chocolate chips
  • 1 cup boiling water

Method
 

  1. Preheat oven to 350°F (175°C). Lightly spray an 8-inch square baking pan.
  2. In a small bowl, whisk ½ cup sugar and ¼ cup cocoa powder; set aside.
  3. In a large bowl, whisk flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt.
  4. In another bowl, whisk milk, melted butter, egg yolk, and vanilla.
  5. Stir wet ingredients into dry mixture until just combined.
  6. See full steps with tips & photos → https://theboatshedcafe.com/easy-chocolate-pudding-cake/

Notes

  • Don’t stir after adding the boiling water—just pour and bake.
  • Use dark chocolate chips for a more intense flavor.
  • This cake is best served warm but can be gently reheated in the microwave.