Hot Chocolate Pudding Cake

Hot Chocolate Pudding Cake-Lil' Miss Cakes

I love hot chocolate cake. I’m not sure when this fad in restaurant desserts began but I’m sure it is here to stay. Almost every restaurant will offer some sort of delicious hot and gooey chocolate dessert and that is what I always order; even if I’m not hungry. I somehow manage to make room for this sweet and decadent delight.

Hot Chocolate Pudding Cake
I don’t often make this dessert at home, but whenever I do, I use a super simple recipe I adapted from Hershey’s Classic Recipe cookbook. Not only is it easy to make, but it is non-dairy and vegan! It’s baked in a plain old square pan. Once it comes out of the oven it can be spooned into any fancy serving dishes. No need to buy special ramekins or bakeware! This recipe could not be easier and it is so easy to dress up. Just add some fresh fruit, whipped cream, your favorite ice cream and you are sure to look like a pro. The hot chocolate pudding forms underneath the cake as the cake is baking, so just be sure to drizzle plenty of it over the top. Hot chocolate pudding cake is definitely one of the best things I have ever eaten. Treat yourself to some today!

Hot Chocolate Pudding Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • 1¼ cups sugar, divided
  • 1 cup flour
  • ½ cup cocoa, divided
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ½ cup soy milk
  • ⅓ cup coconut oil, melted
  • 2 tsp. vanilla extract
  • ½ cup brown sugar
  • 1¼ cups hot water
Instructions
  1. Heat oven to 350 degrees F.
  2. Stir together ¾ cup sugar, flour, ¼ cup cocoa, baking powder, and salt.
  3. Stir in the soy milk, coconut oil, and vanilla and mix until smooth.
  4. Pour batter into ungreased 8 or 9 inch square baking pan.
  5. Stir together the remaining ½ cup sugar, brown sugar, and remaining ¼ cup cocoa and sprinkle evenly over batter.
  6. Pour hot water over the whole top and do not stir.
  7. Bake for 25-30 minutes until the center is almost set.
  8. Allow to cool for at least 5 minutes before spooning into serving dishes. Be sure to spoon the hot chocolate pudding from the bottom of the pan.

Tips and Tricks:
*The recipe can be prepared ahead of time, just prepare up until adding the hot water. About 30 minutes before you are ready to serve, pour the hot water over the top and bake as directed.
*The cake can be made ahead of time and kept warm in a 200 degree F oven.

  • I was JUST looking for a non-dairy, decadent chocolate dessert to bring to a friend’s home on Sat. night. How do you think this will travel? And can I warm it up gently just before scooping it out of the pan to serve?

    • LilMissCakes

      I sort of answered it but let me clarify! If you bake it in advance and allow it to cool, it will travel really well. The cake sets and the pudding firms up. It will get nice and liquidy when you warm it later!

  • OOPS! Just saw that the answers are already in your post. Thanks!

  • Jamie Geller

    Hey Melissa — I love this dessert and always wanted an easy recipe… 2 Qs — why coconut oil? can we use canola? and if making it for shabbos can it be made on Thursday and then should it be kept room temp covered and then can it be rewarmed for Friday? Will it still be pudding-y? Would love to try and make it this week for my Hubby and guests!

    • LilMissCakes

      The original recipe calls for melted butter or margarine, but I’ve been experimenting with coconut oil especially when recipes call for small amounts of melted fat. You can definitely use canola or vegetable oil or even melted margarine, butter or shortening.
      In terms of preparing in advance, it will be fine wrapped at room temp or even frozen. The hot water poured over the top of the batter forms a delicious warm pudding chocolate sauce on the bottom. It sets up a bit when it cools but it will loosen up once rewarmed.

      • Jamie Geller

        Yay thanks SO much for getting back to me so quickly!

  • this is my mom’s favorite kind of dessert, too! we always order it in restaurants, but i’ll have to try to make it for her. thanks.

  • I know this cake is pareve (and very delicious) but I think it’s best still warm with COLD cream or vanilla ice cream on top.

    • LilMissCakes

      Yes! I agree Ronnie, but after a meat meal, not always possible.

  • this is like a soufflee! i looooove it

    • LilMissCakes

      yes, but no whipping egg whites!

  • This recipe looks like one I’m actually not intimidated to try! SO YUM!

  • Tamar Genger @joyofkosher

    OH, yum, amazing recipe.

  • OMG this looks delicious.

  • melindakitchentested

    I love love love that this recipe is non-dairy and that it has coconut oil in it. I am definitely making this recipe and very soon!!!

  • Gorgeous presentation! Looks delish!

  • Big fan of the coconut oil too. Chocolate and strawberries make the perfect pair.

  • looks beautiful! I always wanted to make this for shabbos and now I can! I was looking for a non dairy one too!

  • Thank you for this!! Need more parve desserts!

  • Sarah Klinkowitz

    This looks incredible – got hungry looking at it!

  • chaya selig

    I have always wanted to make this or something like this. Thanks for the recipe. I hope to make it Sunday when my grandkids will be visiting.

  • Chanie@BusyInBrooklyn

    It’s funny because when these desserts came out in restaurants a few years back, I ate so much of it that I could never look at it again. I havent eaten it in years, and I don’t think I’ll be able too!

  • I want to eat this now. Looks amazing!