This rich and gooey Chocolate Pudding Cake is pure magic! A simple one-bowl batter transforms into a molten chocolate cake with a fudgy pudding underneath. Serve it warm with a scoop of ice cream for a dessert that never disappoints.
I love desserts that taste impressive but are secretly easy, and this Chocolate Pudding Cake recipe checks every box. It’s so simple to make, uses just one-bowl, and is ready to eat in 30 minutes. Just bake it, scoop it, and enjoy while it’s still warm and gooey. Then sit back and get ready for all the compliments coming your way!
“Super easy to make! I don’t consider myself to be an expert baker, but this was very simple to put together and even better to eat. It wasn’t super sweet, and was really perfect with some vanilla ice cream on top for an extra pop of texture and flavor. ” — Kelsey, busy mom and seasoned home cook.
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Dark Chocolate Chips: Using good quality dark chocolate chips will give you that deep, fudgy richness. If using semi-sweet instead, expect a slightly sweeter and less intense flavor.
- Salted Butter: If you use unsalted butter, you’ll need to add 1/4 teaspoon salt to the cake batter.
- All-Purpose Flour: Fluff the flour and then spoon it into the measuring cup. Do not dunk the cup straight into the bag of packed flour, or you’ll accidentally use too much flour!
- Eggs: You’ll need two whole eggs plus an additional two egg yolks to get the perfect pudding-like texture.
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How To Make Chocolate Pudding Cake
Visit the recipe card below for the full directions.
What size baking dish should you use? The exact size of your baking dish does not matter too much. The oval dish I used is about 9×5 inches. You can also use an 8×8 inch square pan or 9-inch pie dish. Just don’t use a 9×13 size dish, as the batter will spread too thin and you’ll lose that lava-style texture.
Don’t over heat the butter and chocolate. Microwave in short bursts (30 seconds at a time) and stir well in between. Even if the chips aren’t fully melted after the second round, stirring the chocolate a little longer will often finish the job. Overheating can cause the chocolate to seize or turn grainy.
Let the chocolate cool slightly before adding eggs. If the mixture is piping hot when you add the eggs, you risk scrambling them. Let it cool for 1 to 2 minutes so it’s warm but not steaming.
Fold the flour and sugar in gently. Once you add the flour and sugar, stir just until combined. Over mixing can make the cake dense instead of soft and pudding-like.
Bake until the edges are set, but the center is still jiggly! If the entire top looks firm and fully baked, it’s likely overdone and won’t have that gooey texture. The magic of this dessert is that molten, pudding-like middle.
How To Serve
Don’t wait too long to serve. This cake is at its absolute best within 10 to 15 minutes of coming out of the oven. As it cools, the center continues to firm up and loses some of that molten texture.
Scoop and serve with ice cream. This isn’t a slice-and-serve cake. Make sure to scoop all the way to the bottom so you get both cake and pudding in each serving. Adding a scoop of cold vanilla ice cream makes it next-level indulgent.
Add fresh fruit or extra toppings. Serve with fresh raspberries or strawberries for a sweet-tart contrast. You can also sprinkle flaky salt over the top just before serving or drizzle on some salted caramel sauce or chocolate sauce. Chopped nuts are also a great addition for some added crunch.
I don’t anticipate you’ll ever have leftovers to worry about… 😉 But keep in mind, this chocolate pudding cake recipe is best served fresh and warm out of the oven. Once cooled, the texture will firm up and it sadly does not store and reheat back to the same gooey texture.
Chocolate Pudding Cake
Ingredients
- ½ cup salted butter, if you don't have salted butter, add 1/4 teaspoon salt
- 1 ½ cups dark chocolate chips, divided
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
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Instructions
- Preheat the oven for 400°F and coat a small baking dish in butter or nonstick cooking spray. Set aside.
- Combine the butter and 1 cup of chocolate chips in a large microwave safe bowl. Heat the ingredients in the microwave for 30 seconds, give the mixture a stir, and then heat for an additional 30 seconds, until smooth.
- Add your eggs and egg yolks to the bowl along with the vanilla extract. Whisk vigorously until the eggs are fully combined with the melted chocolate mixture.
- Gently fold in the flour and granulated sugar until just combined, and you don't see any leftover flour streaks. Then gently fold in the remaining 1/2 cup chocolate chips.
- Pour the batter into the prepared baking dish. Bake for 14 to 16 minutes, just until the edges are set and the middle of the cake is still slightly jiggly.
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Notes
Nutrition
More of the Best Chocolate Desserts to try!
- Chocolate French Silk Pie – Easy to make with no raw eggs.
- Chocolate Flan – Smooth and creamy with a hint of cinnamon.
- Chocolate Cake – The BEST with chocolate buttercream frosting.
- Chocolate Crinkle Cookies – So soft with no cake mix needed.
- Mint Brownies – Made with both Mint Oreos and Andes Mints.
- Easy Chocolate Chip Cookies – Quick to make with no chilling required.
- Homemade Brownie Recipe – Rich, chewy, and made in one-bowl.
- Chocolate Peanut Butter Cake – An extra moist, rich, three layer cake.
- Guinness Chocolate Cake – Topped with luscious Baileys buttercream frosting.
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I was nervous about the middle of the cake just tasting like cake batter, and I’m so glad I was wrong! My kids devoured this cake and we all agreed that it was even better than lava cake.
This cake is so gooey and delicious, we finished it so fast! Will be making it again for our next gathering, thank you for the recipe!