For the filling
- 5 avocados
- 1 1/4 Cup raw cacao powder
- 1 1/4 Cup water
- 10 Teaspoons vanilla extract
- 1 1/4 Teaspoon salt
- 5 dates
For the crust
- 1 Cup pecans
- 1 Cup walnuts
- 1/4 Cup almond meal
- 1 Cup dates
- 1/4 Cup honey
- 1/4 Teaspoon sea salt
- 1 Teaspoon vanilla extract
- Banana chips for decoration
- Shredded coconut for decoratoin
For the filling
Place avocado, dates, raw cacao powder, vanilla extract, and sea salt in a blender. Gradually add 1 tablespoon of water at a time to achieve a creamy consistency. Add more avocado to make it creamier; add more dates to make it sweeter. Blend, blend, blend until creamy and pudding-like! Place to the side in a bowl.
For the crust
Blend nuts and sea salt until flour-like consistency. Add dates, honey, and vanilla. Blend until mixed well. Spoon out of blender and place into cake pan — patting down mixture as you would to make any type of crust. Place into fridge/freezer for about 10-20 minutes until mixture hardens. Add pudding slowly to crust. Top with decoration! Voilà! Enjoy!
Mom’s Best Chocolate Pudding Cake Recipe – Easy, From Scratch
April 30, 2018 By Laurie Neverman Leave a Comment
This post may contain affiliate links which won’t change your price but will share some commission.
Mom's best hot fudge pudding cake is an easy from scratch chocolate pudding cake recipe combines two desserts in one – rich chocolate cake and yummy chocolate fudge pudding sauce. This is not a poke cake. It gets layered by itself, right in the oven. It's great paired up with ice cream or some nice cold milk.
To make the chocolate pudding layer of the cake, you pour a liquid mixture over the top of the cake batter before cooking. Some of you may recognize this technique from the rhubarb pudding cake recipe. It's a little quicker prep time than homemade chocolate pudding, which requires stirring on the stove top. This homemade chocolate pudding cake recipe is made from scratch with common pantry ingredients. No cake mix is needed.
Chocolate Pudding Pie
The Spruce / Victoria Heydt
This no-bake pudding pie turns instant chocolate pudding into a cool and creamy dessert. It does need to chill out in the fridge for a couple of hours to set, so you have to think ahead, but preparation is a snap. The recipe calls for fresh raspberries and shaved chocolate for a garnish, but you can adjust the finish to your own tastes. Try crushed candy, chopped crystallized ginger, or broiled mini marshmallows for an indoor take on s'mores.
So for this tutorial, I actually used my Peanut Butter Chocolate Chip Banana Bread as the cake! Though usually plain white or yellow cake works just fine.
Preheat the oven to 350 degrees. If your cake is not already crumbled, go ahead and cut it or break apart into smaller pieces. In a mixing bowl, beat the eggs lightly, and then add in the milk and sugar to the mixture. Then gently add in the crumbled cake.
Pour the cake mixture into a smaller casserole sized baking dish. Usually a one quart size dish works fine. Then take your melted butter and pour it over the top of the cake mixture. Bake in the oven for 40 to 45 minutes so that the top is firm.
This recipe makes enough to dish out 6 to 8 servings. You can also use little ramekins instead of a baking dish if preferred.
However, I prefer the larger dish as then I can help myself to as little, or as much, as I want!
Either way you end up with a delicious tasting dessert that is not overly sweet, and uses up any leftover scraps you may normally toss in the trash!
Chocolate Pudding Cake
Chocolate lovers take notice. This sinfully delicious dessert is indescribably good and is guaranteed to satisfy hard core chocoholics everywhere. Somehow this mixture of sugar, water and batter transforms itself into the softest, brownie like cake floating in a syrupy sea of rich, chocolatey pudding. Think warm spoonfuls of decadent wonderfulness. It may seem a bit more complicated to make but it is so worth the effort. I made it in my 10 inch oven which I preheated for 5 minutes with 10 coals in a ring on the bottom and 18 on top. Once the oven was hot I then melted the butter before spreading the batter. Pour the hot sugar and water mixture carefully over the batter as it does bubble and spit. Rotate the lid halfway and check it after 20 minutes of cooking time. Also, you can use any kind of milk you have on hand, I used skim. The hardest part of making this heavenly dessert is waiting the 15 minutes for it to cool and the pudding to thicken and set. Be sure to serve it with a big spoon so you can scoop up all the warm syrup from the bottom of the pan. From Cooking Light Annual Recipes 2005.
Chocolate Pudding Cake
1 cup all purpose flour
2 1/4 cups sugar, divided
1/2 cup unsweetened cocoa
2 tsp. baking powder
1/4 tsp. salt
3/4 cup 2 percent reduced fat milk
1/4 cup melted butter, divided
1 tsp. vanilla extract
1 1/2 cups water
Sift together flour, 3/4 cup sugar, cocoa, baking powder, and salt over a large bowl. Add milk, 3 Tblsp. butter and vanilla, stirring until smooth. Set aside.
Combine 1 1/2 cups sugar and water in a small saucepan or second dutch oven. Bring to a boil, stirring to dissolve sugar. Remove from heat.
Place a lightly oiled 10 inch dutch oven over a ring of 10 coals. Add lid with 16-18 coals on top. Preheat oven for 5 minutes. Melt 1 Tblsp. butter in dutch oven and swirl to evenly coat pan.
Add batter, spreading evenly over pan. Pour water mixture slowly over batter, do not stir. Mixture will bubble. Bake at 375 degrees, with one rotation, for 25 minutes or until cake is set. Let stand for 15 minutes before serving.
Yeild 6 servings.
- 1¼ cups sugar divided
- 1 cup flour
- ½ cup unsweetened cocoa powder divided
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- ⅓ cup butter melted
- 1½ teaspoons vanilla
- ½ cup brown sugar
- 1¼ cups hot water
- ½ gallon vanilla ice cream optional topping
- 8 ounces hot fudge sauce 1 bottle, optional topping
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Made exactly as listed, except that I used 9 ramekins rather than 6. This was delicious but for non-coffee-drinkers, too overwhelmingly coffee-flavored. I love coffee-bean-based ice cream so thought this would be great, but it was just too coffee-flavored for me. I'm sure those who drink coffee would love this though as every other aspect was excellent -- nice crust on top, wonderful texture, so rich and flavorful. I will make again but cut down the coffee crystals to 1.5tsp at most.
Fabulous, easy recipe. Making this for years. I halve the recipe and use 3/4 cup ramekins. Baking time remains same fabulous rich, moist texture. Wouldn't change a thing with this one!
Wonderful! Have made several times and always a hit. Freezes well -- just wrap in foil, thaw in refrig overnight and warm slightly in microwave. Out of rum once and just omitted it -- still fantastic!!
Very good, very rich. We loved the consistancy. I used dark chocolate insead of semisweet, and I also used Kahlua instead of rum. I halfed the recipe and put the mix in custard cups, it was still so rich we could not eat it all. Rich is good in small quantities--next time ill try mini cakes in the pans with the removable bottoms ( like for cheesecakes) I think that would work great.
This very rich dessert is pretty good - I halved the quantity and baked it in ramekins and that made 5 servings so this recipe makes a lot. I baked it for about the same length of time - they rose like souffle. I also cut back on the butter to a half cup (on a halved recipe).
Quick and easy for a choc fix. only thing Iɽ change is to cut down the sugar as this is immensely sweet.
This was an incredible recipe. It was so easy. I left out the rum and used French Vanilla instant coffee. This is a definite for my next dinner party.
I made this last night and everyone loved it. However, I was a little disapointed with the texture. I thought it was too gooey/egg-tasting for my taste. I was looking more for something that was a little harder on the outside and soft on the inside. Served it with mango coulis.
This Was Great!! So easy to make, and it tasted like a brownie with fudge sauce,Perfect with vanilla ice cream
I didn't like this recipe at all I followed the directions exactly. It tasted ok but took twice as long to cook at directed. I expected a cake-like texture with a soft center but it was all a hard-pudding texture.
This is my favorite dessert. Wonderful flavor and interesting textures with the gooey centers. To cut the carbs I substitute Splenda for the sugar and it is still awesome. I've served it to non-dieting guests many times and they can't tell the difference.
My husband raved I didn't mean to eat the whole thing, but I did and my seven year-old daughter, who hates EVERYTHING, proclaimed for the first time ever, "This is GOOD!" Also, it was so simple to prepare and really added up to more than a sum of its simple ingredients. I can't wait to make it again!
Sarah from Des Moines - cakes like this will fall. I don't think you did anything wrong.
YUMMY! very sweet, so you cant eat alot of it, I used whip cream on them right out of oven, didnt have dark rum so I used regular rum, was very easy to make too,
Made this for 18 people at a wine tasting. Almost everyone raved. We tasted it with ruby port and sweet sherry. I made it in foil cupcake tins to keep the portions small. I think it could be made in regular muffin tins and then inverted on a platter. (I can hardly wait to present it with raspberries.)
Wow, this was realy rich, could only finish less than half of the portion. I didn't know if this came out correctly b/c mine fell in the middle after I took them out ofthe oven. I baked them according to directions and took them out when they were still glossy in the middle. It didn't resent as well b/c they looked as if they had been prepared incorrectly. Did anyone else have this problem? Other than that, very good!
This was so easy to make and absoulutely delicious! One of my guests said it was one of the best desserts she ever had. I served it with a raspberry sauce & creme anglais,which were both tougher and took longer than this!
This was utterly divine. I cut the recipe in half (which was very easy to do), left out the rum as I didn't have any, and it made enough for 6 due to the richness. I didn't have any ramekins or time to get them, so I used mini loaf pans which worked fine.
Easy and fast to make. Rich but worth the calories, a hit. I have made this again but used 6 oz ramekins, which was a better serving size.
This is a wonderful chocolate experience. Next time I would make each serving about 1/2 the recommended size and unmold the custard cups onto a larger serving plate. It also begs for some raspberry sauce alongside. My guests were enthralled.
Triple Chocolate Pudding Dump Cake
Dump cakes are the ultimate easy dessert recipes. This Triple Chocolate Pudding Dump Cake is simple and scrumptious. The great thing about all dump cakes is that they are very easy to prepare. This chocolate dump cake has another bonus: it's made with chocolate pudding mix to make it extra rich. This is the perfect last-minute dessert to make if you need to prepare something in a rush. It tastes amazing when it is served warm with a nice cold scoop of ice cream.
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1 1/2 cups (360 ml/grams) boiling water
2 teaspoons (3 grams) instant coffee (powder or granules)
1/3 cup (65 grams) granulated white sugar
1/3 cup (70 grams) light brown sugar
1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed)
1/2 cup (50 grams) chopped pecans or walnuts
3/4 cup (95 grams) all purpose flour
1/4 cup (25 grams) unsweetened Dutch-processed cocoa powder
1/3 cup (65 grams) granulated white sugar
2 teaspoons (8 grams) baking powder
1 large egg (50 grams), at room temperature
4 tablespoons (55 grams) unsalted butter , melted and cooled to room temperature
- Butter, room temperature, for baking dish
- 1/2 cup granulated sugar, plus more for baking dish
- 6 large eggs, room temperature, separated
- 6 ounces semisweet chocolate, melted
- 1/2 teaspoon salt
- Confectioners' sugar, for dusting
Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish coat with granulated sugar, tapping out excess.
In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate set aside.
In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).
Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes dust with confectioners' sugar just before serving.