This Chocolaty Pudding Cake is perfect on those days when you need something delicious and chocolate! This recipe for our Chocolate Pudding Cake is so yummy and the drizzle is, I suppose, the icing on this cake! There is a joke in there somewhere I think. All kidding aside this dessert is great for any occasion and everyone that likes chocolate will love this dessert!
If you are a faithful reader of the blog, then you know how I feel about dessert. Every good meal must end with a sweet treat! It’s law around my house.
Something that is against the law at my house is a dry cake! This cake is super moist! The pudding makes all of the difference.
This cake is so moist that it is best served with a big spoon. You put a big scoop in a bowl or a plate. That’s when you add the magic!
The next step is to pipe on the drizzle. The best part if you ask me! Can we talk about that drizzle for a second? If mixing cream cheese and marshmallow creme is wrong, I don’t want to be right!!
We like to let the cake cool for a little while before we serve it up. About 5-10 minutes will do the trick, You want the cake to be warm, but not too hot to eat.
If you really want a treat you can serve the warm cake with a big scoop of vanilla ice cream. Fresh whipped cream is always a great option too!
I hope you all enjoy this chocolatey cake as much as we do!
Chocolaty Pudding Cake
Ingredients
- 8 tablespoons cocoa powder, divided
- 1/2 cup sugar -
- 1 cup flour -
- 2 teaspoons baking powder -
- 1 teaspoon salt -
- 1/2 cup table cream (18 %)
- 4 tablespoons butter, unsalted, melted
- 3/4 - 1 cup roughly chopped toasted pecans, cashews, almonds or walnuts optional, more or less to taste
- 3/4 cup packed dark brown sugar
- 1/2 cup marshmallow crème
- 1/2 brick (8 oz) cream cheese, softened or 4 oz
- whipped cream or ice cream optional
- cooking spray
Instructions
For the Cake:
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Preheat your oven to 350 degrees. Prepare a 9x9 inch pan lightly coated with cooking spray and set aside.
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In a medium sized bowl combine 4 tablespoons of the cocoa with the sugar, flour, baking powder and salt.
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Add cream and butter. Stir until combined.
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Gently add the nuts of your choice, if you are using them.
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Scrape batter evenly into your prepared pan. Using your spatula smooth over the surface.
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Combine the other 4 tablespoons of cocoa and brown sugar. Sprinkle, as evenly as possible, over top of the batter.
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Last, slowly pour 1 3/4 cups hot water over the top of the brown sugar mixture.
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Bake for 45 minutes.
For the Drizzle:
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In a medium sized bowl combine marshmallow cream and cream cheese. We use a handheld mixer to whip the two ingredients together, it is just so much faster and easier.
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Once blended, scrape drizzle into a resealable bag.
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Squeeze and press drizzle towards one corner and place in your fridge until you are ready to use it!
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Allow your Chocolate Pudding Cake to cool in the pan for 10 minutes.
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Using a large spoon, scoop your dessert into bowls for serving.
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Cut corner off of resealable bag and drizzle dessert with marshmallow mixture.
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You can also add ice cream or whipped cream instead or as well! Enjoy, especially if dessert is warm.
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