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Mom's Chocolate Pudding Cake - Food Gypsy

Mom’s Chocolate Pudding Cake

This is a recipe I’ve tweaked and tinkered with a dozen times in attempts to make it super fancy, to no avail. Sometimes it’s best to stick with the original recipe, however humble, such is the case for Mom’s Chocolate Pudding Cake.

Among the least complicated desserts I’ve ever posted, also the first ‘cake’ I ever baked. As a latchkey kid at the age of nine, I would come home to dogs and horses, riding lessons and chores. It wasn’t long before I started making meals and baking treats, and chocolate freak that I am, this was a very popular choice.

If you have kids who are just starting to be interested in the kitchen, this a fun recipe to make together, or hand it off and see what happens. It’s pretty hard to mess this one up. The batter is mixed right in the baking dish, the sauce, in liquid form is poured on top. As the cake rises, the sauce settles to the bottom and thickens, and VOILA chocolate pudding cake.

Last week I made it for the three year old chocolate freak in my life (cakeoholic, pudding lover) who sucked it back much as I’d predicted but alas, it’s not as popular with her as her Dad’s Cremé Caramel. Clearly she’s been spoiled by fancy custard. (#DaddyWin)

High in chocolaty taste but low in fat, Mom’s Chocolate Pudding Cake is comfort food at it’s best. Gooey and sweet, best served warm with whipped cream or vanilla ice cream. The original recipe probably came from a magazine but I still have my Mom’s handwritten notes sent to me upon request many years ago, now stained and yellowing after years of service.

Somethings are best just as they are, because in their original form, they taste like home.

Mom's Chocolate Pudding Cake, Ingredients - Food Gypsy Mix batter and sauce separably - Food Gypsy

Stir batter, add hot water to sauce - Food Gypsy

Pour sauce over batter and bake - Food Gypsy Sauce settles on the bottom as the cake rises - Food Gypsy

Mom’s Chocolate Pudding Cake – Recipe

Prep time: 5 minutes
Cooking time: 45 minutes
Serves Six

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup cocoa
2 tablespoons light oil (canola, safflower, corn)
1/2 cup milk

1/4 cup cocoa
1 teaspoon vanilla
3/4 cup brown sugar
1 3/4 cups boiling water

Preheat oven to 350*F


1) Coat 8 cup (medium sized) baking dish with non-stick spray. Add all ingredients for cake to baking dish, mix lightly with a spoon or spatula to form a batter.
2) In a bowl or large measuring cup, add all ingredients for sauce, including boiling water. Mix to dissolve all sugars and blend. Pour sauce over batter and place immediately in pre-heated, 350*F oven for 45 minutes to bake.

Remove from oven. Wait until it’s cooled down just enough so as not to burn the roof of your mouth and… devour. Thanks Mom.

Mom's Chocolate Pudding Cake, in the bowl - Food Gypsy

Cori Horton

Fearlessly cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, food marketing consultant, recipe developer and sustainability advocate. A Cordon Bleu trained chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and now shares all things delicious - right here.

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