Chocolate Self Saucing Pudding
Chocolate Self-Saucing Pudding is the ultimate dessert magic trick! In just 10 minutes of prep, a simple batter turns into a moist, chocolatey cake that hides a rich, gooey sauce beneath. This crowd-pleaser is perfect for a show-stopping dinner party treat.
Why You’ll Love Chocolate Self-Saucing Pudding
- Easy to Make: This chocolate self saucing pudding recipe is straightforward and simple, requiring only basic ingredients and a few steps.
- Family Favorite: With its rich chocolate flavor and moist, gooey texture, this pudding is sure to be a hit with the whole family.
- Deliciously Decadent: The pudding’s self-saucing feature creates a rich, almost-fudgy chocolate sauce that perfectly complements the moist, tender cake.
Chocolate Self-Saucing Pudding Ingredients
More details about the ingredients and measurements are in the recipe card below!
For the Topping:
Brown Sugar: Gives the sauce a deep, rich sweetness. Using dark brown sugar makes the cake extra moist.
Unsweetened Cocoa Powder: This is what gives our pudding and sauce its rich chocolate flavor. 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.
Boiling Water: Helps to create the self-saucing magic. For a more saucy pudding, you can add an extra quarter cup of boiling water.
For the Chocolate Cake Batter:
All-Purpose Flour: The main structure for our self saucing chocolate cake, it helps to hold all the ingredients together.
Sugar: Sweetens the cake batter, but not too much, we don’t want to overpower the chocolate.
Melted Butter: The fat in this recipe not only gives it a beautiful buttery flavor but also helps to keep the cake moist.
Eggs: They bind the ingredients together and provide structure. Make sure they are at room temperature so they incorporate more easily into the batter.
How to Make Chocolate Self saucing Pudding
Making this self saucing chocolate pudding is incredibly easy. For detailed instructions, check out the recipe card at the bottom of this post.
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Step 1
Preheat your oven to 335F/170C.
Step 2
Prepare the topping. In a separate bowl, combine all the ingredients for the topping, excluding the boiling water. Once mixed, set this bowl aside for later use.
Step 3
For the Cake. Sift the dry ingredients for the cake. Put this bowl aside as well.
Step 4
In a different bowl, beat the eggs, vanilla, melted butter, and milk until the mixture is well combined.
Step 5
Gradually add the sifted dry ingredients to the bowl of wet ingredients, gently whisking as you go. Pour this batter into the baking dish.
Step 6
Evenly sprinkle the previously prepared topping over the top of the cake batter.
Step 7
Pour the boiling water slowly and gently over an upturned large spoon around the edges of the baking dish.
Step 8
Place your dish into the preheated oven and bake for around 25 to 30 minutes, or until the cake springs back when gently pressed.
Step 9
After removing from the oven, allow your chocolate self-saucing pudding to sit for about 10 to 15 minutes before serving.
Step 10
For the best flavor and texture, this dessert should be served warm, with a side of ice cream if desired.
Pro Tips
- Add extra boiling water for more sauce: If you like more chocolate sauce, add an extra quarter cup of boiling water to the recipe. This will increase the amount of sauce without affecting the cake texture.
- Use dark brown sugar for a more moist cake: For a richer, moister cake, consider using dark brown sugar in the batter. The extra molasses in dark brown sugar adds moisture and a deeper, more caramel-like flavor.
- Do not overbake the cake: Be careful not to overbake the cake, or the sauce will dry out and the cake will become too dry. Keep a close eye on the baking time and check the cake regularly.
- Preheat the oven: Before you start mixing the ingredients, preheat your oven to the specified temperature, this takes around 30 minutes. This ensures that your cake will bake evenly and rise properly.
- Combine the ingredients properly: When making the batter, combine the wet and dry ingredients separately before mixing them together. This will help you avoid overmixing, which can make the cake tough.
Variations
Making this self saucing pudding is incredibly easy, and taste great every time! Here are some fun variations you cant try:
Make it Mocha: For coffee lovers, this variation is a must-try. Simply add two tablespoons of instant espresso powder into the batter. The rich coffee flavor will beautifully enhance the chocolate, giving you a delicious mocha twist.
Try it Nutty: If you’re a fan of nutty flavors, this variation is for you. Add half a cup of chopped walnuts or pecans to the batter before baking. The nuts will add a lovely crunch and a delightful contrast to the gooey chocolate pudding.
Add a Touch of Mint: For a refreshing twist, add a teaspoon of peppermint extract to the batter. The mint will balance the richness of the chocolate and add a fresh aftertaste to the self saucing pudding.
How to Serve
- For a delicious after-dinner treat, serve this self saucing chocolate cake warm with a scoop of vanilla ice cream. The cool creaminess of the ice cream complements the rich, gooey chocolate perfectly!
- Looking for a decadent brunch idea? Serve this pudding with a side of fresh strawberries and whipped cream. The fresh, tart strawberries balance the rich chocolate beautifully.
- For a real chocolate lover’s treat, pair this pudding with a glass of chocolate milk or hot cocoa. It’s a chocolate overload that’s sure to please any chocoholic.
- For a festive touch, sprinkle some colorful candy sprinkles or crushed candy canes on top of the pudding before serving. It’s a fun and festive way to enjoy this dessert, especially during the holiday season.
Frequently Asked Questions
‘Self-saucing’ means that the pudding creates its own sauce while it bakes. The boiling water added before baking seeps down, creating a rich, fudgy chocolate sauce underneath a moist chocolate cake. It’s like having your cake and sauce in one!
Overbaking the pudding may result in a dry cake and sauce. It’s important to keep an eye on the pudding and test it by gently pressing it. If it springs back, it’s done.
If you prefer more sauce, you can add an extra quarter cup of boiling water to the recipe. This will increase the amount of sauce produced while baking.
Storing
Refrigerate: If you still have some pudding left, simply cover it and store it in the refrigerator. It can stay fresh for up to two days.
Reheating Instructions: Warm it up in the microwave. Heat it in intervals of about twenty seconds.
Freeze: Unfortunately, this pudding doesn’t freeze well due to its unique ‘self-saucing’ characteristic.
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⭐PLEASE RATE AND REVIEW
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Chocolate Self Saucing Pudding Recipe
Ingredients
THE SAUCE
- 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
Instructions
- 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 and gently over an upturned large spoon around the edges of the baking dish to spread evenly 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 10 to 15 minutes and serve with ice cream on the side.
- This dessert is best served warm for you to enjoy the sauce.
Notes
- If you like more chocolate sauce, add an extra 1/4 cup of boiling water.
- Using dark brown sugar will result in a more moist cake.
- Do not overbake the cake, or the sauce and the cake will dry.
- This cake is best consumed the same day and while warm.
- When pouring the boiling water make sure to follow the steps in the recipe, using an upturned large spoon helps the water to spread evenly and gently over the cake, and it will prevent creating holes in the cake batter.
- Use unsweetened regular cocoa powder or Dutch-processed cocoa powder, both work great, but the Dutch-processed is darker and more intense in flavor.
- This post was first published in 2018 and is updated with more information.
A self-saucing pudding! Amazing!
Hi Jeff, long time 😊, nice to see your comment!