
Chocolate Pudding Cake
I love a pudding cake. First of all, because I’m actually capable of making one. But secondly, they are so so good! They end up with a cakey layer on top of a saucy one, so it’s a two-for-one dessert.
I’ve made one before for the blog – lemon pudding cake. It’s a perfect spring or summer dessert.
This chocolate pudding cake recipe is a little more involved, using cocoa powder, dark chocolate chips, coffee, and Amaretto. Lacking amaretto, I instead used crème de cassis, or black currant liqueur. I keep it around for an occasion Kir Royale!
The recipe I’m using is from Food and Wine. The recipe author is Tricia Manzanero Stuedeman and it was published in February of 2025.
If you don’t want to use any liqueur, up the coffee to 1 1/2 cups. The crème de cassis actually worked really well, but honestly, I think just the chocolate and coffee create the best flavor, without anything additional.
Chocolate Amaretto Pudding Cake
1 cup all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup granulated sugar, divided
1/2 cup unsweetened natural cocoa powder, divided
1/3 cup sour cream, at room temperature
1/3 cup unsalted butter, melted, plus more, softened, for greasing
1/3 cup water
1 1/2 teaspoons vanilla extract
1/2 cup dark chocolate chips
1/3 cup packed dark brown sugar
1 1/4 cups hot strong brewed coffee
1/4 cup (2 ounces) amaretto, or any liqueur
Vanilla ice cream and fresh berries, for serving
Preheat oven to 350°F. Grease a 1 1/2-quart baking dish with softened butter; place on a rimmed baking sheet. Set aside.
Whisk together flour, salt, baking soda, 2/3 cup granulated sugar, and 1/4 cup cocoa in a large bowl.
Whisk in sour cream, melted butter, 1/3 cup water, and vanilla until batter is mostly combined.
Fold in chocolate chips until evenly combined. Spread batter in baking dish; set aside.
Whisk together brown sugar, remaining 1/3 cup granulated sugar, and remaining 1/4 cup cocoa in a medium bowl until no lumps remain. (My mixture had lumps.)
Sprinkle brown sugar mixture evenly over batter.
Pour coffee and amaretto evenly over top; do not stir.
Bake in preheated oven until cake springs back when lightly pressed, top of cake is cracked, and sauce is bubbling around edges, 42 to 45 minutes. Let cool for 5 minutes. (Mine only overflowed slightly because the base of the baking dish is smaller in diameter than the top.)
Serve warm with ice cream and berries.
It’s definitely better with ice cream!
Pudding cares are fun — I grew up on lemon pudding cake (with a touch of nutmeg) but have never tried chocolate pudding cake. That will need to change and, since I’m out of cassis and amaretto, I might use one if the many orange liqueurs lurking in my hooch cabinet.
Sounds good! I seriously think no liqueur would work just as well.
That’s gorgeous, Mimi. Yum!
Thanks, Kay!
Wow, this looks delicious! Thanks for sharing it.
Thanks, Marcia!
Looks rich and so tempting with all those berries!
Aww, thanks, Angie!
Oh yummmmmm!
Thanks!!!
Yum, looks scrumptious!! Barb
Thank you Barb!
Looks very decadent!
It kinda was!
As a lover of Chocolate Cake this is just perfect for me. Rather than Ice Cream I will have floppy whipped cream. Mmmmm :))
Mary :)
Hahahahaha! Thanks!
oh yum, this is what we call a self-saucing pudding. delicious whatever you call it! great for this time of year, as finally we are getting some winter.
sherry
Well that does make sense! Thanks, Sherry!
Oh Yum…Oh waistline!
That’s why I don’t make desserts usually!!!
It’s the perfect weather here for this desert!
Oh good! It’s a nice dessert.
I have a real sweet tooth and this cakes hits the spot.
Oh fun! It’s so easy and I’m no baker!
Now doesn’t this look delightful! I hadn’t heard of pudding cakes before. Curious to give it a go
It’s a very American thing, isn’t it?! But they are good!
Chocolate, coffee, and black currant liqueur? What a wonderful and exciting combination! I bet this rich and decadent cake was so good.
Thank you! And if I can make this, anyone can!
That looks heavenly! It’s like a chocolate lava cake, but both easier to make and share.
Definitely!
Oh, my gosh, does that look good! If I give you my address, will you send me one? Because I have no doubt that your version will be better than mine.
I really doubt that! But you can visit any time!
This certainly does look comforting and delicious! I love that Guittard cocoa that you use. I’ve been using it, too. It has a great flavor, and I love the color.
Thanks Jeff! We really enjoyed it with ice cream!
That is molten goodness right there! We can’t pass up a molten cake and one with coffee and amaretto- we are in!
I know what you mean!
I absolutely get the love for pudding cakes they’re like a magical two-in-one dessert with that perfect cakey top and luscious saucy bottom. This chocolate pudding cake sounds next level with the addition of coffee and liqueur, mmmm
Yes, it’s truly divine. And not too have for a non-baker like myself!