chocolate cake and chocolate pudding recipe

Written ByJenny Smyth Posted on
chocolate cake and chocolate pudding recipe
Jump to Recipe Jump to Video Print Recipe

The Best chocolate cake and chocolate pudding recipe

I’ve been making this chocolate cake and chocolate pudding recipe for years, and it’s always a hit with my family. My kids love helping me in the kitchen, especially when we’re making the pudding from scratch.

It’s a classic recipe that’s been around for decades, but it still tastes like a million bucks. The combination of rich, mocha-flavored cake and creamy, sweet pudding is a match made in heaven.

I’ve served this at countless family gatherings, potlucks, and even just on a Tuesday night when I want to treat myself. The best part?

It’s ridiculously easy to make and requires only a few ingredients you likely have on hand. Plus, it’s a great way to use up any leftover chocolate you might have lying around (because who doesn’t love chocolate?)

Chocolate Cake with Chocolate Pudding

Chocolate Cake with Chocolate Pudding

4.7 from 1623 votes

A rich and moist chocolate cake paired with a silky homemade chocolate pudding. This dessert is perfect for chocolate lovers and can be prepared for any special occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chocolate Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups white sugar
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Chocolate Pudding

1/2 cup white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
3In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
4Stir in the sugar until well combined, breaking up any lumps.
5Add the eggs, milk, oil, and vanilla extract to the dry ingredients.
6Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and well blended.
7Stir in the boiling water until the batter is thin and evenly mixed.
8Pour the batter evenly into the prepared pans, dividing it equally.
9Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
10The cakes should spring back when lightly pressed.
11Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
12While the cake cools, prepare the pudding.
13In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
14Gradually whisk in the milk until smooth, ensuring no lumps remain.
15Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil, about 6 to 8 minutes.
16The pudding should be thick enough to coat the back of a spoon.
17In a small bowl, lightly beat the egg yolks.
18Gradually whisk about 1 cup of the hot pudding mixture into the yolks to temper them, then pour the egg mixture back into the saucepan.
19Continue to cook over medium heat, stirring constantly, for 2 more minutes until the pudding is thick and bubbling.
20Remove from heat and stir in the butter and vanilla extract until melted and smooth.
21Pour the pudding into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
22Refrigerate for at least 2 hours until completely chilled and set.
23Once the cake layers are completely cool, place one layer on a serving plate.
24Spread a generous layer of chilled chocolate pudding on top, then place the second cake layer over the pudding.
25Serve immediately or refrigerate until ready to serve.

🔧Equipment

Two 9-inch round cake pans
Mixing bowls
Electric mixer
Saucepan
Whisk
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 75mg🧂Sodium: 550mg🌾Total Carbs: 68g🥦Dietary Fiber: 4g🍬Sugars: 45g🥩Protein: 8g

📝Notes

For a richer flavor, use dark cocoa powder in the cake. The pudding can be made a day ahead and stored in the refrigerator. Let the cake cool completely before assembling to prevent the pudding from melting.

Watch Video Of How Chocolate Cake with Chocolate Pudding Works

To store leftover cake wrap it in plastic wrap or keep it in a sealed container at room temperature for up to three days. The pudding should go in the fridge in a covered bowl and it will stay good for about four days. When you are ready to serve you can reheat the cake in the microwave for ten seconds or in a low oven for a few minutes.

The pudding is best served cold but you can also warm it gently on the stove. For serving ideas try layering cubes of cake and pudding in a glass to make a quick trifle. You can also top each serving with fresh berries or a dollop of whipped cream.

This recipe works well for family gatherings because you can make everything ahead and assemble right before serving. Everyone loves the combination of textures and the rich chocolate flavor. I always get asked for the recipe when I bring this to potlucks or holiday dinners.

❓ Frequently Asked Questions About Chocolate Cake with Chocolate Pudding

Q1: What type of chocolate should I use for this recipe?

A1: You can use any type of chocolate you like, but I prefer to use high-quality dark chocolate for the best flavor. The key is to choose a chocolate with a high cocoa content (at least 60%) for the best taste experience.

Q2: Can I make the pudding ahead of time?

A2: Yes, you can make the pudding ahead of time and store it in the fridge for up to 24 hours. Just be sure to give it a good stir before serving.

Q3: Why do you need to sift the flour?

A3: Sifting the flour is important because it helps to remove any lumps and ensures that your cake will be light and fluffy.

Q4: Can I substitute milk with almond milk or another non-dairy milk?

A4: Yes, you can substitute milk with almond milk or another non-dairy milk if you’re looking for a dairy-free option.

Q5: How do I ensure that my cake is evenly baked?

A5: To ensure that your cake is evenly baked, be sure to check it frequently while it’s baking. Use a toothpick or cake tester to check for doneness.

Similar Posts