Chocolate Self Saucing Pudding is a magical dessert that transforms into two distinct layers while baking, featuring a moist chocolate cake with a rich chocolate sauce. If you have never made this dessert before, trust me, you're really missing out.
It's 'self-saucing' meaning it will produce its own sauce when being baked to give you the most delicious almost-fudgy yet gooey chocolate pudding dessert that's absolutely out of this world.
This recipe is easy enough to make for yourself during a lazy weekend night or for dinner parties with friends over. If you are like me and love self saucing desserts, then you should try my Self saucing butterscotch pudding and Apple Cobbler Recipe.
What is a Chocolate Self Saucing Pudding?
Chocolate Self Saucing Pudding is a magical dessert that transfers a batter into two distinct layers a moist chocolate cake and a rich chocolate sauce.
It's called self-saucing because it 'produces' its own sauce while baking. All the ingredients are baked in one baking pan. However, after baking, it magically separates into two layers of cake and fudgy sauce.
Self-saucing chocolate pudding has got to be the perfect comfort food that can be elevated up to any level you want. It's an incredibly delicious dessert that's perfect for dinner parties or when you crave chocolate cake with fudgy hot sauce.
You can serve this classic dessert with whipping cream or a scoop of ice cream for the perfect flavor combination.
What You Need to Make Chocolate Self Saucing Pudding at Home
With a handful of pantry-staple baking goods, you'll be able to make this dessert in no time. Here are all the things you'll need:
For the Sauce
- Brown sugar: We'll be using some brown sugar because it adds a different depth of sweetness and will truly make all the difference in the world.
- Cocoa powder: You'll need unsweetened cocoa powder to make the chocolate sauce we need for this delicious chocolate pudding dessert. This is also known as natural cocoa powder and is not the same as Dutch-processed cocoa powder. You can learn all about the difference in my chocolate pound cake recipe post.
- Water: Boiling hot water.
For the Pudding Cake Batter
- All-purpose flour: Simply use all-purpose flour to give your Pudding Cake some structure.
- Baking powder: This will be our leavening agent for this recipe to give you a cake that is well risen with the perfect brownie-like texture.
- Cocoa powder: We'll, again, need some unsweetened cocoa powder for this recipe to give it a rich, deep chocolate flavor! Make sure to use a good-quality cocoa powder that is used for baking.
- Sugar: To sweeten our Chocolate Self-Saucing Pudding, we'll be using some regular white sugar in this dessert recipe.
- Salt: We'll also need some salt to balance out all the flavors. Trust me; this makes a give difference!
- Milk: To add some moistness and richness to the cake, we'll be using whole milk as our base liquid.
- Butter: unsalted melted butter for richness, flavor, and the moist chocolate cake pudding you've ever had!
- Eggs: Eggs add structure to the cake and help leaven it properly. The aeration will give it the perfect crumbly texture, much like a brownie.
- Vanilla extract: To enhance the flavor of our dessert, we'll also add some vanilla extract.
How to Make Chocolate Self Saucing Pudding Cake Step by Step
If you're worried that this sounds like a tricky dessert to make, don't worry at all. It's incredibly easy! Here's what you need to do step by step to make this chocolate self-saucing pudding cake at home:
- Preheat oven: Start by preheating the oven to 335F/170C.
- Make the sauce: Add all the sauce ingredients to a bowl and stir well. Set it aside for now.
- Sift dry ingredients: Sift all the cake dry ingredients in a different bowl and keep them aside.
- Beat wet ingredients: In a bowl, beat the eggs with vanilla, melted butter, and milk until well combined.
- Mix wet and dry ingredients: Add the dry ingredients to the wet and whisk gently. Pour the batter mixture into an 11”x6.5” deep baking dish.
- Pour sauce: Pour the sauce ingredients on the cake batter evenly and level it with the back of a spoon if necessary.
- Pour boiling water: Pour the boiling water gently at the sides of the pan. This will allow the boiling water to spread gently over the batter.
- Bake in a preheated oven for 25 to 30 minutes, or until the cake springs back when gently pressed.
- Let it cool: Let the chocolate self saucing pudding sit for 15 minutes and serve with vanilla ice cream on the side.
- Serve: This dessert is best served warm to enjoy the sauce it produces.
How to Serve Chocolate Self Saucing Pudding
Serve the dessert with a scoop of ice cream and strawberries or with whipping cream on the side. If you're in a romantic mood then, cut the ingredients in half and bake a smaller version for you and your loved one. Garnish it with some strawberries, as it goes great with this dessert.
How to Store Leftover Chocolate Self Saucing Pudding
If you have any leftovers, you can store them in the fridge in an airtight container for up to 3 days. Reheat in the microwave to get the gooey, delicious texture again. It may not be as good as it was when fresh, but it'll still taste amazing!
Chocolate Self Saucing Pudding Recipe
- ¾ cup brown sugar light or dark will do
- 5 tablespoon unsweetened cocoa powder
- 1 ¼ cup boiling water
THE CAKE BATTER
- 1 ¼ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ cup unsweetened cocoa powder
- ½ cup sugar
- ¼ teaspoon salt
- ½ cup milk
- 5 tablespoon melted butter
- 2 large eggs
- 2 teaspoon vanilla
- Preheat oven to 335F/170C.
- In a bowl, mix the sauce ingredients except the boiling water and keep aside.
- In a different bowl, sift all the cake dry ingredients and keep aside.
- In a bowl, beat the eggs with vanilla, melted butter, and milk until well combined.
- Add the dry ingredients to the wet and whisk gently. Pour the batter into an 11”x 6.5” deep baking dish.
- Sprinkle the sauce ingredients on the cake batter evenly.
- Pour the boiling water slowly at the sides of the pan this will allow the boiling water to spread gently over the batter.
- Bake in a preheated oven for 25 to 30 minutes, or until the cake spring back when gently pressed.
- Let the chocolate self saucing pudding sit for 15 minutes and serve with ice cream on the side.
- This dessert is best served warm for you to enjoy the sauce.
- If you like more chocolate sauce, add an extra ¼ of boiling water.
- For the more moist cake, use dark brown sugar.
- Do not overbake the cake, or the sauce will dry, and so will the cake.
- This cake is best consumed the same day it is baked, but you can store it in the fridge and heat it up in the microwave the next day.
- This post was first published in 2018 and is updated with more information.