Chocolate Pudding Cake

October 18, 2016

On a brisk fall afternoon — after repeatedly raking and jumping in vibrantly colored, crisp leaves, after filling a wooden pail with the juiciest apples your hands could reach and after searching underneath vines and brushing away dirt to find the most perfect, plump pumpkin — it’s time to retreat home and find a remedy to return the heat to your fingers and toes.

I adore fall festivities and there’s nothing I enjoy more after a cool day outdoors than coming home to indulge in a warm treat. This chocolate cake is incredibly simple to make and truly comforting on a breezy, fall day!


Chocolate Pudding Cake


1 cup sugar
1/2 cup cocoa powder
1 cup all-purpose flour
2 tsp baking powder
Pinch of salt
1/2 cup milk
4 tbsp butter, melted
1 egg yolk
2 tsp vanilla
1/2 cup chocolate chips
1 cup boiling water


Preheat oven to 350°.

In a large bowl, whisk together half of the required sugar, half of the required cocoa, flour, baking powder, and salt.

In a separate bowl, combine the milk, butter, egg, and vanilla until smooth. Slowly add the wet ingredients to the dry ingredients.

Stir in the chocolate chips. Use a spatula to spread the batter into a greased 8″ x 8″ baking pan.

Combine the remaining sugar and cocoa; sprinkle over the batter.

Pour the boiling water over the mixture and do not mix.

Bake 22-25 minutes or until solid and slightly firm to the touch.

Allow to cool momentarily before enjoying with ice cream.