Ingredients for Deep Dark Chocolate Pudding Cake
- 1 ½ cups (190g) all-purpose flour
- ¾ teaspoon baking powder
- Salt
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ cups (300g) granulated sugar
- 1 cup (240ml) boiling water
- 1 teaspoon vanilla extract
- ½ cup (113g) unsalted butter, melted
- ½ cup (60g) chopped pecans (optional)
- ¾ teaspoon baking soda
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How to Make Deep Dark Chocolate Pudding Cake
- Preheat oven to 350°F (175°C). Grease an 8-inch square or 9-inch round cake pan.
- In a large bowl, whisk together 1 ½ cups (190g) all-purpose flour, ¾ cup (60g) unsweetened cocoa powder, 1 ½ cups (300g) granulated sugar, ¾ teaspoon baking powder, and ¾ teaspoon baking soda until completely smooth. Ensure there are no lumps.
- In a separate bowl, whisk together 1 cup (240ml) boiling water, 1 teaspoon vanilla extract, ½ cup (113g) unsalted butter, melted, and ½ cup (60g) chopped nuts (optional).
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with moist crumbs (some slight wetness from the sauce is expected).
- Let cool for 10-15 minutes before inverting the cake onto a serving plate. Serve warm or at room temperature with a scoop of ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
134g
Fat
20g
Carbs
16g