An irresistible dessert that is overflowing with rich chocolate molten lava, this pudding cake is almost too good to be true.
Prep Time5 minutesmins
Cook Time30 minutesmins
Rest Time20 minutesmins
Total Time55 minutesmins
Keyword: Banana Pudding Cake Recipe
1cupall-purpose flour,spooned and leveled
⅓cupunsweetened Dutch cocoa powder
½cuphalf and half
2tablespoonhalf and half
2teaspoonspure vanilla extract
½cuplight brown sugar,tightly packed
4tablespoonsunsweetened Dutch cocoa powder
Preheat the oven to 350°F. Generously spray an 8x8 baking dish with nonstick cooking spray. Set it aside.
Add the flour, sugar, cocoa powder, baking powder, and salt to a medium-sized mixing bowl. Whisk to combine.
Whisk in the half and half, oil and vanilla. Whisk just until combined.
Evenly spread the cake batter into the prepared baking dish.
Add the sugars and cocoa powder to a small mixing bowl. Whisk to combine.
Sprinkle the dry mixture over the cake batter.
Pour the boiling water over the dry ingredients. Do not stir. Bake for 30 to 35 minutes. Remove from the oven and allow the cake to rest for 15 to 20 minutes before serving.
I recommend wrapping a piece of foil around the outside of the baking pan or laying a piece of foil underneath the pan to catch any possible chocolate dribbles from the molten chocolate that cooks out.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
It is very important to allow the cake to rest before serving. It will be incredibly hot, and the chocolatey, gooey goodness will thicken the longer it is allowed to cool.