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!
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
- 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
For the Cake:
Preheat your oven to 350 degrees. Prepare a 9x9 inch pan lightly coated with cooking spray and set aside.
In a medium sized bowl combine 4 tablespoons of the cocoa with the sugar, flour, baking powder and salt.
Add cream and butter. Stir until combined.
Gently add the nuts of your choice, if you are using them.
Scrape batter evenly into your prepared pan. Using your spatula smooth over the surface.
Combine the other 4 tablespoons of cocoa and brown sugar. Sprinkle, as evenly as possible, over top of the batter.
Last, slowly pour 1 3/4 cups hot water over the top of the brown sugar mixture.
Bake for 45 minutes.
For the Drizzle:
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.
Once blended, scrape drizzle into a resealable bag.
Squeeze and press drizzle towards one corner and place in your fridge until you are ready to use it!
Allow your Chocolate Pudding Cake to cool in the pan for 10 minutes.
Using a large spoon, scoop your dessert into bowls for serving.
Cut corner off of resealable bag and drizzle dessert with marshmallow mixture.
You can also add ice cream or whipped cream instead or as well! Enjoy, especially if dessert is warm.