I first tasted this Easy Chocolate Pudding Cake nearly 20 years ago when visiting with our lovely neighbors about traveling to Ireland. A rich, self saucing dessert, this Chocolate Dessert is super easy, absolutely delicious!!
My friend, Shelli, again served it for our holiday book club meeting and I easily found it with thanks to Google, though I knew I was just a text away from another source if needed. It was time to make this self easy chocolate dessert for my family!
Easy Chocolate Pudding Cake
Chocolate pudding cakes are not new to our family, but this one had a shortcut, that you’d never guess by tasting it. I finally weaned the hubby off of Bisquick and he now makes homemade pancakes and waffles for his Sunday morning fare. But that same Bisquick helped cut down on prep time without compromising the taste of this decadent chocolate self saucing dessert.
What is a Pudding Cake?
A chocolate version was not my first taste of a pudding cake. My mother-in-law treated us to a lemon pudding cake years ago, and it was terrific, too. Note to self: track down that recipe!
A pudding cake, by definition, is a dessert that separates into a cake like layer and a saucy, pudding like layer when baked. It’s like having two desserts in one!! Fine Cooking calls it a souffle with too much liquid, but since this version does not contain whipped egg whites, like a souffle, it doesn’t quite meet the criteria.
Tips for Making This Easy Chocolate Pudding Cake
This unassuming chocolate pudding cake only reveals its magnificence when a spoonful is removed from the baking dish. That’s when the underlying fudgy sauce is exposed as it oozes to fill the void.
- The chocolate in this Bisquick pudding cake recipe comes from melted chocolate chips. I prefer to use the microwave for melting, stopping to stir at 15-30 second increments until smooth. Feel free to use the stove top if desired, but use low heat.
- Sometimes chocolate chips don’t completely melt, but small bits of chocolate in this batter will be fine.
- The key to making a pudding cake is to pour on the hot liquid without stirring it into the batter. Through some magic of baking chemistry, this liquid works its way to the bottom of the dish turning into a rich chocolate sauce.
- This is a retro recipe from Bisquick that once may have been featured on their box. For a recipe from scratch, my family also loved this Hot Fudge Pudding Cake. And if you’re looking for a candy recipe, this No-Fail Chocolate Fudge will hit the spot.
- 1 cup chocolate chips, divided
- 1 1/2 cups Bisquick baking mix
- 1 cup sugar, divided
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cups hot water
Preheat oven to 350 degrees.
Melt 1/3 cup of the chocolate chips in a microwave safe bowl, stopping to stir at 15 second increments until melted and smooth.
In a large bowl, vigorously whisk together the melted chocolate, Bisquick, 1/3 cup of the sugar, milk, oil, vanilla and egg. Scrape into an ungreased 9 x 9-inch (or comparable sized) baking dish, then spread evenly. Set aside.
In a small saucepan, heat the water and the remaining 2/3 cup of sugar until it boils, stirring occasionally. Stir in the remaining 2/3 cup chocolate chips until melted. Pour this over the batter in the pan.
Bake about 35-40 minute, until the top of the dessert is firm
Amount Per Serving: Calories: 411 Total Fat: 17g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 25mg Sodium: 501mg Carbohydrates: 64g Net Carbohydrates: 0g Fiber: 2g Sugar: 41g Sugar Alcohols: 0g Protein: 5g