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!