Baked hot chocolate pudding
The best dessert to serve on a cold day, this hot chocolate baked pudding cake is a chocolate lovers dream and is delicious served with ice cream. It’s good for serving a crowd too and can be made in advance.
If you love sticky toffee- or malva pudding (a South African classic), you will love this hot chocolate baked pudding. Cake-like in texture and drenched in a sticky, cocoa-infused syrup, it’s guaranteed to be a crowd favorite.
Ingredients Needed
- Butter. I used salted butter but unsalted butter can be used too.
- Chocolate. I used 70% dark chocolate but use any chocolate of your choice.
- Sugar.
- Eggs.
- Flour.
- Baking powder.
- Unsweetened Cocoa powder.
- Salt.
- Hot coffee.
- Vanilla extract.
How to make hot chocolate pudding cake
- Using a stand mixer is great for this recipe as you can work a lot of air into the eggs and sugar without much effort. This will give the baked pudding an airy, light texture. You can do this by using a large bowl and a whisk too.
- Prevent over-working the batter once the flour is added. Sift in the dry ingredients then mix in until just combined.
- For a more brownie-like end result, under bake the pudding by 5-7 minutes.
- Pouring the syrup/chocolate sauce over the dessert as it comes out of the oven allows it to absorb more of the syrup. You can also serve extra syrup on the side for drizzling.
Freezing and making ahead
- Freezing: This recipe freezes very well. Bake the pudding in a foil container then pour over the syrup. Allow to cool completely before wrapping well with foil. Allow to freeze for up to 3 months. Bake from frozen until warmed through then serve.
- Making ahead: Make the pudding up to 2 days ahead, keep covered in the fridge. Warm in a hot oven and serve.
Chocolate recipes
- Chocolate cream pie
- Easy fudgy chocolate brownies
- Flourless chocolate cake
- Easy dulce de leche chocolate cake
Baked hot chocolate pudding
The best dessert to serve on a cold day, this hot chocolate baked pudding is a chocolate lovers dream and is delicious served with ice cream.
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Calories: 309kcal
Servings: 8 – 10
Ingredients
- ½ cup butter
- 100 g (3½oz) chocolate
- 1 cup sugar
- 4 extra-large eggs
- 2 cups flour
- 2 tsp baking powder
- ¾ cup cocoa powder
- ½ cup hot coffee (1tsp instant coffee in ½ cup hot water or ½ cup strong brewed coffee)
- 1 tsp vanilla
For the syrup
- 1 cup water
- 2/3 cup sugar
- 2 tbsp cocoa powder
- 2 tbsp butter
Instructions
- Preheat the oven to 180°C/350°F and grease a baking dish.
- Melt the chocolate and butter together then allow to cool slightly.
- Whip the eggs and sugar together until pale and fluffy. Stir in the cooled chocolate mixture.
- Sift the dry ingredients into the chocolate mixture.
- Mix in the hot coffee and vanilla.
- Pour the batter into the prepared dish and place in the oven.
- Allow to bake for 25-30 minutes until a toothpick inserted comes out clean.
- While the pudding is baking, combine all the syrup ingredients and bring to a simmer. Allow to simmer for 5 minutes then remove from the heat.
- Pour the syrup over the pudding as soon as it's out of the oven and allow to absorb. You can poke a few holes into the pudding with a toothpick to allow the syrup to soak properly.
- Allow the pudding to stand for 10 minutes then serve with ice cream.
Nutrition
Calories: 309kcal | Carbohydrates: 46g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 43mg | Potassium: 145mg | Fiber: 5g | Sugar: 26g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
Hi. I’d like to reheat this. What temperature and how long should I do it for.
Thank you in advance
I would reheat at 180C/350F for 10-15 minutes.
Hi, if cooking from frozen, how much time should I add to cooking time?
Thank you
I would add at least 20-30 minutes.
Should I use castor sugar for the pudding and icing sugar for the sauce?
Granulated or castor sugar for both is fine.
Is unsweetened baking chocolate the type to use?
No, I use dark chocolate. Baking chocolate doesn’t have a pleasant texture or mouth-feel, in my opinion.
did i,miss size????
8×8…..9×9……13×9 ????? just says grease a baking dish.
I used a 20-25cm skillet so I would recommend anything in that range.
Tried this and we all loved it. I baked mine in a cast iron skillet for 25 min, which was a little too long, but it was still yummy. Next time I’ll bake it less time.
I was looking for a quick, easy recipe for something warm to serve as dessert. I literally had all the ingredients in my cupboard and it came out perfectly! So yum! Will def be making it again!
It’s such a great pantry dessert!
If I havnt hot chocolate can i use cocapowder
The recipe calls for cocoa powder, yes.
Hi, what can I use instead of coffee?
Just use hot water 🙂
How much hot coffee to I put in? What Is the coffee to water ratio?
If using instant coffee you can just use 1-2 teaspoons. The coffee is really just there to intensify the chocolate flavor and can be left out completely, using only boiling water.
Hi Alida
If I halve the recipe to make a smaller pudding, what size baking dish would I need? Also what size is the dish you use for the full quantity pudding?
Thanks so much 🙂
I used a skillet that was approximately 26cm in diameter.
This pudding is calling my name! I’m craving it so bad right now! I think I know what I’m making this weekend. Hot chocolate baked pudding and ice cream are a match made in heaven. It definitely is guaranteed to be a crowd favorite.
Alida, thank you so much for sharing this and all of your precious tips. I’ve just printed this recipe out. Dying to give it a try. I’m sure the info you provide will help me (and your readers) avoid mistakes. Look forward to your new awesome ideas. You are an inspiration for us all. I really appreciate it. Keep up the good work!
Best wishes,
Ann