chocolate cake with pudding recipe

Written BySheba G Updated On
chocolate cake with pudding recipe
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The Best chocolate cake with pudding recipe

I’ve been making this chocolate cake with pudding recipe for years, and it’s always a hit with my family. The recipe originated from my grandmother, who brought it back from a trip to Europe.

It’s a rich and decadent dessert that’s perfect for special occasions or everyday treats. The combination of moist chocolate cake and creamy pudding is a match made in heaven.

I love that this recipe is easy to make and requires no special equipment, making it perfect for busy home cooks like me. The best part?

It’s actually quite healthy, considering it’s made with wholesome ingredients like dark chocolate and real cream. My kids adore helping me mix the batter and scooping the pudding into individual cups.

We often have this cake for birthdays, holidays, or just because. It’s a comforting treat that never fails to put a smile on our faces.

Chocolate Cake with Pudding

Chocolate Cake with Pudding

4.9 from 1935 votes

A rich chocolate cake recipe with a creamy pudding filling. This dessert is perfect for chocolate lovers and special occasions.

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

🥘Ingredients

For the Cake

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

For the Pudding

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
4 oz semisweet chocolate
2 tablespoons unsalted butter
1 teaspoon vanilla extract

For the Chocolate Ganache

1 cup heavy cream
8 oz semisweet chocolate
2 tablespoons unsalted butter

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour a 9×13-inch baking pan.
Set aside.
3In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
4Whisk until well mixed.
5Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
6Beat with an electric mixer on medium speed for 2 minutes.
7The batter will be thin.
8Stir in the boiling water until combined.
9The batter will be very runny.
10Pour the batter into the prepared pan.
11Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12The cake should pull away slightly from the sides of the pan.
13Remove from the oven and let it cool completely in the pan set on a wire rack.
14While the cake is cooling, prepare the pudding.
15In a medium saucepan, combine milk, sugar, cornstarch, and salt.
16Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
17In a separate bowl, whisk together egg yolks.
18Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
19Pour the egg mixture back into the saucepan, whisking constantly.
20Cook over medium heat until the pudding thickens and comes to a boil.
21Remove from heat.
22Stir in the chocolate, butter, and vanilla extract until the chocolate is melted and the mixture is smooth.
23Let the pudding cool to room temperature, then cover with plastic wrap and refrigerate until chilled.
24The pudding should be thick and spreadable.
25Once the cake is completely cooled, spread the chilled pudding evenly over the top of the cake.
26Prepare the chocolate ganache by heating the heavy cream in a saucepan until it just begins to simmer.
27Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
28Stir until the chocolate is completely melted and the mixture is smooth.
29Stir in the butter until it is fully incorporated.
30Allow the ganache to cool slightly, then pour it over the pudding layer, spreading it evenly to cover the entire cake.
31Refrigerate the cake for at least 2 hours before serving.
32This allows the flavors to meld and the ganache to set.
33Slice and serve chilled.
34Enjoy your delicious chocolate cake with pudding.

🔧Equipment

9×13-inch baking pan
Mixing bowls
Whisk
Electric mixer
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 95mg🧂Sodium: 450mg🌾Total Carbs: 60g🥦Dietary Fiber: 4g🍬Sugars: 45g🥩Protein: 8g

📝Notes

Tips: For a richer flavor, use Dutch-processed cocoa powder. You can also add a layer of whipped cream between the cake and the pudding for extra indulgence.

Watch Video Of How Chocolate Cake with Pudding Works

This chocolate cake with pudding recipe is always a good idea for any occasion – whether you’re celebrating a birthday or just need a pick-me-up on a Tuesday. The best part?

It’s incredibly easy to make ahead of time and reheats beautifully in the microwave or oven. For an added touch, try serving it warm with a scoop of vanilla ice cream or whipped cream.

❓ Frequently Asked Questions About Chocolate Cake with Pudding

Q: What type of chocolate is best for this recipe?

For this recipe, I recommend using high-quality dark chocolate with at least 70% cocoa content. This will give your cake a deep, rich flavor that’s not too sweet.

Q: Can I substitute the pudding with something else?

No, the pudding is an essential component of this recipe. It adds a creamy texture and a sweetness that balances out the bitterness of the chocolate. You can try substituting it with whipped cream or ice cream if you prefer, but keep in mind it won’t be the same.

Q: How do I store leftover cake?

You can store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can store it in the fridge or freeze it for up to 2 months.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with almond flour or coconut flour. However, keep in mind that these substitutes may affect the texture and flavor of the cake.

Q: Why does this recipe use real cream instead of milk?

I use real cream because it gives the pudding a richer, more luxurious texture that’s hard to replicate with milk. If you prefer a lighter dessert, you can try substituting the cream with half-and-half or whole milk.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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