The BEST Chocolate Pudding Cake
This Chocolate Pudding Cake is just as heavenly as it sounds with crisp brownie edges, rich chocolate-y center, and little dollops of chocolate pudding throughout. Enjoy with vanilla ice cream for an easy summer dessert!
PREP:
10
MINS
HOURS
COOK:
30
MINS
HOURS
TOTAL:
40
Ingredients
Servings: 12
- 1 cup All Purpose Flour
- 1 bar Tony Chocolonley Milk Chocolate
- ¾ cup + ½ cup Brown Sugar
- 1 ½ tsp. Baking Powder
- ½ tsp. Fine Sea Salt
- ½ tsp. Espresso Powder
- ¾ cup Milk
- 2 tsp. Vanilla Extract
- 1/3 + ¼ cup Cocoa Powder
- 2 tbsp. Oil, or melted butter
Instructions
- Preheat oven to 350F. Grease an 8x8” or 9x9” baking pan with softened butter.
- In a large bowl, combine the flour, ¾ cup brown sugar, baking powder, ¼ cup cocoa powder, espresso powder, and salt. Mix well.
- Chop the milk chocolate bar into small chunks. Reserve ½ cup to fold in later, then melt the remaining.
- Stir in the melted chocolate, milk, olive oil, and vanilla. Mix just until combined.
- Fold in the reserved chocolate chunks, then transfer to the prepared pan.
- In a small bowl, mix the remaining 1/3 cup cocoa powder and ½ cup brown sugar. Sprinkle on top of the batter.
- Heat up ¾ cup water to a boiling point, then gently pour over evenly.
- Bake for 30-35 minutes, until just set in the center.
- Remove from the oven to cool at least 10 minutes. Enjoy with vanilla ice cream!
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