Chocolate Self-Saucing Cake Recipe (2024)

I’ve been making this cake for decades; so simple and delicious! Instead of water, use a cup of coffee.

This is a slightly richer form (w/sour cream) of a delicious, inexpensive and unfussy cake I began making 60 years ago as a bride. It was included in all the basic cookbooks back then. If you want to emphasize chocolate, consider cutting the sugar down to 1/2 or 2/3 cup. This way it tastes more like adult than nursery fare. Desserts have become so much sweeter over the years (sugar's cheap now). But my husband, kids and grandkids still prefer the less sweet version and so do I.

Brownie Pudding, Woman’s Day, January 1963. Sift 1/2 C flour, 1 tsp baking powder, 1/2 tsp salt, 1/3 C sugar, 1 tbsp Dutched cocoa powder. Add 1/4 C milk, 1 tbsp melted butter, 1/2 tsp vanilla. Stir in 1/4 chopped nuts. Pour into 9 inch pie pan. Mix 1/2 C packed brown sugar and 2 tbsp of cocoa; sprinkle on batter. Pour 3/4 cup boiling water over top. Bake at 350 deg F. for about 35 mins. Serve with whipped or pour cream. Delicious, makes a slightly crisp top and dark chocolate sauce below

I have a question. It says one cup of flour and one cup of sugar Is this cake super sweet?

A self-saucing pudding, in the Australian and NZ sense, is (almost?) always eggless. In fact, it’s one of the few puddings that can easily be made vegan without having to *tell* everyone that it’s vegan. You can make this pudding with an egg I guess, but you actually don’t have to. You don’t have to substitute it with anything, either- that’s what the baking powder is there for.

My family loves our variation of this recipe, but substitutes strong hot coffee for the water and includes brown and white sugar in the top layer before pouring on the coffee. the name of our version is Mystery Mocha Cake. It's reserved for special occasions, and must be served with best quality vanilla ice cream. And it must be eaten at one time, as the leftovers are NOT GOOD.

I’ve been making a version of chocolate pudding cake for many years and I’ve loved eating it ever since I discovered it in the 90s. I agree with those who suggest coffee for the boiling water and the use of brown sugar. But I can’t agree that the leftovers aren’t good! Of course, it’s delicious soon after coming out of the oven served with some whipped cream to melt over it, but served cold or maybe slightly warmed up in the microwave the next day, it’s still a chocolaty treat!

I’d cut the sugar to 2/3 cup. If you read enough of these notes it’s standard practice re sugar. Normally too much.

I veganized this by eliminating the egg, using 5 tbls of avocado oil instead of butter and replacing the sour cream with 3/4 cup of full fat coconut milk with one tbls lemon juice. It was delicious! Even the dubious husband (“Is this vegan? Does it have black beans?”) had three helpings.

Adding cinnamon brings this cake to a whole other level. I sprinkled on after baking but maybe next time will try mixing in with the batter or sauce.

Made this cake late last night on a whim. It came together quickly and was out of oven and ready to eat within the hour. Just as importantly, this cake satisfied the pressing need: warm, gooey cake with a legit chocolate depth from the cocoa. Super simple and extra delicious, especially with a dollop of vanilla ice cream. Grateful this is going into the repertoire.

An American classic too - Denver Pudding Cakehttps://www.epicurious.com/recipes/member/views/denver-pudding-cake-50013107And the Canadian classic - Pouding chômeur (brown sugar and luxury maple versions)https://foodnouveau.com/pouding-chomeur-maple-pudding/#recipejump

I think this was called Denver Choc Pudding…from an old Fannie FarmerOr Boston Cooking School cookbook….please cite your sources or do more research….lemon too

Think of it as a pudding, not a cake. We eat it as a dessert in Australia. So yes, it’s sweet, but it’s meant to be.

Added 3/4 tsp espresso powder to sauce

Used 2/3 cup sugar and substituted coffee for the water. Thank you to other reviewers for those notes. Perfect after 30 minutes in the oven. Rich chocolate flavor. Will definitely make again.

Made this for a friend's birthday and RAVE reviews by all. I couldn't find Dutch process cocoa, so went with Hershey's Special Dark. It was dark and decadent. And the friend went home with the recipe.

So delicious! Made it for family Valentine's dessert and it was perfect. Easy. rich and yummy!

Unlike other reviewers, we found this not sweet enough and too chocolatey and we are all chocolate lovers. Used exactly the amount of sugar calledfor (weighed by grams) and thought it could use 1/4 to 1/2 cup more to be balanced and not so bitter.

I don't think I've ever said this about a NYT recipe but this was inedible.Even my 6-year-old granddaughter, who will eat anything containing sugar, pushed it away. Don't waste your time. Do "Made-in-the-pan Chocolate Cake" instead.

Amazing. Simply amazing.

Not sweet. The cocoa was “bitter” to my kids but I liked it. Can’t beat the sauce and moist crumb. Vanilla ice cream a must.

Used Bob's Re Mill gluten free all purpose baking flour instead of regular flour and it worked great. It is an easy way to make the cake gluten free,

Great recipe and I know you're supposed to read before starting but in a hurry, it's nice to add a line after sugar and cocoa "split in half" for cake and sauce

A Depression-era recipe I grew up on, known as “chocolate float”.

My grandma always made this with coffee instead of water

My mother had this same recipe in 1950. Chocolate pudding cake. It was a family favorite. It is dense and sweet. Must be served warm. Don’t omit vanilla ice cream!

We used to call this Brownie Pudding when my mom made it 60 years ago! Loved it with vanilla ice cream.

I made this in an 8 x 8 pan. I probably could’ve pulled it earlier as it was not as saucy as anticipated. Overall it was just okay but easy to make with standard pantry ingredients. Not a keeper for me though.

Hello?! This is Denver Chocolate Pudding our family has been making for decades. I believe it’s in the original Joy of Cooking. It’s a favourite for sure.