Grandma’s Chocolate Pudding Cake is a delightful treat that brings back warm memories with every bite. The cake boasts rich flavors and a comforting texture that will have everyone asking for seconds. Perfect for gatherings or a cozy night in, it is sure to please any chocolate lover.
When making Grandma’s Chocolate Pudding Cake, it’s important to use fresh ingredients for the best flavor. If you’re out of all-purpose flour, a gluten-free blend can work well as a substitute. For a dairy-free option, try almond milk in place of regular milk and a plant-based butter. Always check for allergies, especially with dairy and gluten, to ensure everyone can enjoy their slice of heaven.
Pudding & Mousse
Grandma’s Chocolate Pudding Cake Recipe
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 1/2 tablespoons cocoa powder
- 1 3/4 cups sugar
- 1 cup hot water
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F.
- In a mixing bowl, combine 1 cup all-purpose flour, 2 teaspoons baking powder, 1/2 cup milk, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
- Add in 3 1/2 tablespoons cocoa powder and 3/4 cup sugar, mixing well before pouring the batter into an 8 or 9-inch baking dish.
- In another bowl, mix together 2 tablespoons cocoa powder, 1 cup sugar, and 1 cup hot water and stir until dissolved.
- Carefully pour the hot water mixture over the cake batter in the baking dish, ensuring it covers the surface, and bake for about 40 minutes.
- While the cake is baking, combine 1 cup whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract in a chilled bowl.
- Using chilled beaters, whip the cream mixture until stiff peaks form, which should be fluffy and light.
- Once the cake is done, let it cool slightly before serving upside down with generous dollops of whipped cream.
Part of our Homemade Pudding and Mousse Recipes collection — Part 2 of 4: