Chocolate Pudding Cake is perfect on those days when you need a chocolate dessert! This recipe is chocolate perfection and the drizzle is an absolute delight! 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!
Chocolate Pudding Cake
Equipment
- piping bag resealable bag with the tip cut off
Ingredients
- 8 tablespoons cocoa powder, divided
- ½ cup sugar -
- 1 cup flour -
- 2 teaspoons baking powder -
- 1 teaspoon salt -
- ½ cup table cream (18 %)
- 4 tablespoons butter, unsalted, melted
- ¾ - 1 cup roughly chopped toasted pecans, cashews, almonds or walnuts optional, more or less to taste
- ¾ cup packed dark brown sugar
- ½ cup marshmallow crème
- ½ brick (8 oz) cream cheese, softened or 4 oz
- whipped cream or ice cream optional
- cooking spray
Instructions
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 ¾ 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.
Nutrition
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