Introduction
The Chocolate Pudding Cake Bowl is the ultimate expression of comfort food, offering a decadent, self-saucing dessert baked right into individual serving dishes. Unlike traditional cakes, this recipe features two layers: a moist, fluffy chocolate cake batter base, and a topping of cocoa and sugar that miraculously transforms into a rich, molten fudge sauce during baking. Originating from the classic “Hot Fudge Pudding Cake,” this bowl version is designed for immediate, cozy consumption, making it the perfect treat for a chilly evening or a satisfying single-serving indulgence.
Ingredients
For the Chocolate Cake Batter
- 1 cup (125g) All-purpose flour
- ½ cup (100g) Granulated sugar
- ¼ cup (25g) Unsweetened cocoa powder
- 1 tsp (5g) Baking powder
- ¼ tsp Salt
- ½ cup (120ml) Milk (whole or 2%)
- 2 Tbsp (30g) Unsalted butter, melted
- 1 tsp Vanilla extract
For the Pudding Topping
- ½ cup (100g) Light brown sugar, packed
- ¼ cup (25g) Unsweetened cocoa powder
- 1 ¼ cups (300ml) Boiling hot water
Step-by-step Preparation
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease four individual oven-safe bowls or large ramekins (approximately 8-10 oz capacity).
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until well combined and lump-free.
- Add Wet Ingredients: Pour the milk, melted butter, and vanilla extract into the dry mixture. Stir gently until just combined. Be careful not to overmix; a few small lumps are acceptable. Divide the batter evenly among the four prepared bowls.
- Prepare the Topping Mix: In a separate small bowl, whisk together the brown sugar and the remaining ¼ cup of cocoa powder for the topping. This ensures the dry ingredients are evenly distributed.
- Assemble the Bowls: Evenly sprinkle the brown sugar and cocoa mixture over the top of the batter in each bowl. Do not stir it into the batter.
- Add the Hot Water: Carefully and slowly pour the boiling hot water over the top of the sugar mixture in each bowl. Again, resist the urge to stir. The water should sit on the surface.
- Bake: Place the bowls on a baking sheet (to catch any potential spills) and bake for 30–35 minutes. The cake top should look set and slightly firm, but when you peek inside, the bottom should be bubbling with thick fudge sauce.
- Rest and Serve: Remove from the oven and allow to rest for 5–10 minutes. The resting time allows the sauce to thicken further. Serve immediately while hot.
Nutritional Information
This recipe yields four generous servings. Each serving is an indulgent treat, providing approximately 400-450 calories, depending on the exact portion size and milk fat content. While high in sugar and carbohydrates, this dessert is designed for pleasure rather than health benefits. It offers a comforting boost of energy and satisfies intense chocolate cravings instantly.
Storage
The Chocolate Pudding Cake Bowl is best enjoyed immediately after baking. If you have leftovers, cover the cooled bowls tightly with plastic wrap and store them in the refrigerator for up to 3 days. To reheat, place the bowl in the microwave for 30–60 seconds until the sauce is molten and bubbling again. Note that the cake layer will become slightly denser upon refrigeration but the sauce remains delicious.
Conclusion
This dessert is a showstopper for minimal effort. The contrast between the warm, tender cake and the rich, molten sauce pooling at the bottom of the bowl is irresistible. For the perfect finish, serve immediately with a dollop of vanilla bean ice cream that will melt into the hot sauce, or a generous cloud of freshly whipped cream. For variations, try adding a teaspoon of instant espresso powder to the cake batter for a mocha twist, or a pinch of cayenne pepper to the topping mixture for a subtle, warming heat.