Decadent but easy Chocolate Self Saucing Pudding is a must make winter dessert. A smooth and velvety layer of chocolate sauce topped with a rich chocolate sponge cake layer. Great served with vanilla ice cream.
Originally posted September 19th, 2015. Updated to current date to include new photos, step-by-step photos, a video and more relevant information.
What better dessert to dive into this winter than this Chocolate Self Saucing Pudding Cake! I’ve been making it for years and enjoying the box kind from the supermarket since childhood…AKA a long time ago! I STRONGLY recommend this dessert for all chocolate lovers and anyone who loves making easy desserts.
What’s this Dessert Like
- Difficulty level – This dessert is super easy to make. It doesn’t require any mixing equipment and no special baking techniques.
- Taste – This is an ultra chocolaty and decadent dessert. The bottom layer is a chocolate sauce and it’s topped off with a chocolate sponge cake.
- Serving – You have to serve this hot from the oven! It will serve about six people and it great with cold vanilla ice cream and even berries on the side.
- Flour – I used regular all purpose flour for this dessert.
- Sugar – This recipe uses a mix of packed brown sugar and granulated white sugar.
- Cocoa powder – I used natural cocoa powder.
- Baking powder – A basic rising agent used in most baked goods.
- Salt – Regular table salt enhances flavour.
- Vanilla extract – I used vanilla extract.
- Milk – I used whole milk.
- Butter – Unsalted melted butter.
- Boiling water – This is used to make the top layer of the pudding.
REMEMBER, The full recipe and instructions is found at the end of the post in the recipe card.
- Preheat oven – Preheat oven to 350 degrees f/180 degrees c and grease a 4 cup/1 liter deep sided baking dish. Set aside.
- Combine dry ingredients – Combine all dry ingredients in a medium mixing bowl and whisk to combine.
- Add wet ingredients – Add the milk, vanilla extract and melted butter to the dry ingredients. Stir well to combine so there are not lumps.
- Pour into prepared dish – Pour the chocolate batter into your greased baking dish.
- Make the top layer – In a glass measuring jug, combine the boiling water, cocoa powder and brown sugar. Stir until brown sugar and cocoa powder dissolve.
- Pour over topping – Evenly pour the liquid over the batter in the baking dish.
- Bake – Bake for about 30-35 minutes, or until a toothpick inserted into the top comes out with just a few crumbs on it.
- Serve immediately – Serve this dessert hot from the oven with vanilla ice cream or fresh whipped cream.
- Prep ahead – Although you cannot make this dessert in advance, you can prep the ingredients. I have made this for guests before and had everything prepared and ready to put together. Once everything is prepared, it only takes about 5 minutes to assemble and then put it in the oven.
- Don’t over bake – This dessert relies heavily on the bottom layer being a thick sauce. Much like a Molten Lava Cake. To test for doneness, instert a toothpick into the top layer and it should have a few moist crumbs.
- Serve immediately – This dessert as to be served. As the chocolate pudding cools, the sauce hardens. I don’t recommend baking this until you are ready to serve it.
I don’t recommend making any substitutions to this dessert. I’ve been making this for the best part of a decade and it’s perfect just as it’s written. Any changes will lead to a different end result.
- Serve hot – For best results, make sure to serve this hot from the oven! Yes, it can be reheated but it’s not a great as when it’s freshly baked.
- Serving suggestions – We think this is great served with vanilla ice cream, fresh whipped cream, berries or even chopped nuts.
Frequently Asked Questions
Although this dessert is best freshly baked, you can reheat it. It can be stored in the fridge up to two days. For best results in reheating, place leftover dessert in a double boiler and allow the steam to reheat the pudding.
Whole dairy milk is best for making pudding. It has a higher fat content than semi skimmed, skimmed or other varieties of milk. Therefore you get a richer pudding.
Molten Chocolate Lava Cakes
Chocolate Truffle Torte
Dulce de Leche Brownie Torte
Chocolate Self Saucing Pudding
- 1 Cup flour
- 1/3 Cup white granulated sugar
- ¾ Cup brown sugar
- 1/3 Cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 Teaspoon vanilla
- ¾ Cup milk
- 1/3 Cup butter melted
- 1 1/3 Cups boiling water
- 1/3 Cup brown sugar
- ¼ Cup cocoa powder
- Preheat oven to 350 degrees f/180 degrees c and grease a 4 cup/1 liter deep sided baking dish. Set aside.
- For the bottom layer, combine all dry ingredients in a medium mixing bowl and whisk to combine.
- Add the milk, vanilla extract and melted butter to the dry ingredients. Stir well to combine so there are not lumps.
- Pour the chocolate batter into your greased baking dish.
- For the top layer, combine the boiling water, cocoa powder and brown sugar. Stir until brown sugar and cocoa powder dissolve.
- Evenly pour the liquid over the batter in the baking dish.
- Bake for about 30-35 minutes, or until a toothpick inserted into the top comes out with just a few crumbs on it.
- Serve this dessert hot from the oven with vanilla ice cream or fresh whipped cream.