Chocolate Pudding Cake: A Rich and Decadent No-Bake Dessert
If you’re a chocolate lover, this Chocolate Pudding Cake is the ultimate indulgence. Creamy, smooth, and intensely chocolatey, this dessert is a delightful blend of pudding-like richness with a sliceable cake presentation. It’s perfect for special occasions or simply when you’re craving something decadent and delicious. With just a few simple steps and minimal ingredients, you can create a show-stopping dessert that requires no baking!
Let’s dive into this foolproof recipe for a luxurious dessert that’s sure to impress.
Ingredients:
- Cooking spray (for greasing)
- 4 cups whole milk
- ¾ cup granulated sugar
- ½ cup heavy cream
- ½ cup dark cocoa powder
- 6 tbsp cornstarch
- ¼ tsp kosher salt
- 2 cups semisweet chocolate chips
Directions:
1. Prepare the Pan: Grease an 8″x4″ loaf pan with cooking spray to prevent sticking. Line the pan with a large piece of parchment paper, folding the sides to fit snugly. To make handling easier, use clips to hold the parchment in place, then lightly grease the parchment with cooking spray. This will help the pudding cake release easily once set.
2. Whisk the Mixture: In a large mixing bowl, whisk together the milk, granulated sugar, heavy cream, cocoa powder, cornstarch, and kosher salt until everything is fully combined. Make sure there are no lumps of cocoa powder or cornstarch in the mixture.
3. Simmer the Mixture: Strain the milk mixture into a medium saucepan to remove any remaining lumps. Place the saucepan over medium heat, stirring constantly to prevent the mixture from sticking to the bottom. Bring the mixture to a simmer and continue cooking for 2 minutes, allowing it to thicken slightly.
4. Melt the Chocolate: Reduce the heat to medium-low and stir in the semisweet chocolate chips. Keep stirring until the chocolate is fully melted and the mixture becomes smooth and glossy.
5. Pour and Chill: Remove the saucepan from the heat and carefully pour the chocolate mixture through a fine mesh sieve into the prepared loaf pan. This will ensure a silky smooth texture. Refrigerate the pudding cake for at least 4 hours, or until it is completely set.
6. Unmold the Cake: Once chilled and firm, gently unmold the pudding cake onto a serving plate by lifting the parchment paper from the pan. Peel off the parchment and, for an elegant finish, dust the top of the cake with extra cocoa powder.
7. Slice and Serve: To slice the pudding cake cleanly, dip a sharp knife into boiling water, wipe it dry, and cut through the cake. Alternatively, use a kitchen torch to warm the blade before slicing. Serve the pudding cake cold, and watch as your guests delight in its rich, creamy texture.
Why You’ll Love This Chocolate Pudding Cake:
- Rich and Creamy: The combination of cocoa, cream, and semisweet chocolate makes for a velvety smooth texture that melts in your mouth.
- No-Bake Wonder: This dessert requires no baking, making it perfect for when you want something impressive without turning on the oven.
- Simple Ingredients: With just a few pantry staples, you can create an indulgent dessert that feels gourmet.
- Make-Ahead Friendly: Since this cake needs time to chill, it’s perfect for making ahead of time for gatherings or parties.
Serving Suggestions:
Serve this Chocolate Pudding Cake as a stand-alone dessert, or pair it with fresh berries or a dollop of whipped cream to balance its richness. For an extra indulgence, drizzle some caramel or chocolate sauce over the slices!
Recipe Notes:
- Storing Leftovers: Store any leftover cake in an airtight container in the refrigerator for up to 4 days. This dessert is best enjoyed cold.
- Customizations: For a flavor twist, add a teaspoon of espresso powder to the mixture for a mocha-flavored pudding cake or swap semisweet chocolate chips for dark chocolate chips if you prefer a more intense chocolate flavor.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8-10 slices
Calories per Slice: 280 kcal
This Chocolate Pudding Cake is the perfect dessert for chocolate lovers. With its rich, creamy texture and deep chocolate flavor, it’s a crowd-pleaser that’s as easy to make as it is decadent. Whether for a special occasion or a simple treat, this no-bake cake will have everyone coming back for seconds.
If you try this recipe, let me know how it turned out in the comments below. Happy chilling and indulging!
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Chocolate Pudding Cake
- Total Time: 4 hours 20 minutes
- Yield: 8-10 1x
Description
This Chocolate Pudding Cake is the ultimate treat for chocolate lovers. With a silky smooth texture and a rich, deep chocolate flavor, each slice is pure indulgence. The combination of cocoa powder, semisweet chocolate chips, and heavy cream creates a decadent dessert that’s both creamy and satisfying.
Ingredients
Cooking spray (for greasing)
4 cups whole milk
3/4 cup granulated sugar
1/2 cup heavy cream
1/2 cup dark cocoa powder
6 tbsp cornstarch
1/4 tsp kosher salt
2 cups semisweet chocolate chips
Instructions
Prepare the pan:
Grease an 8″x4″ loaf pan with cooking spray. Line it with a large piece of parchment, folding the sides to fit snugly. Use clips to hold the parchment in place, then grease the parchment with cooking spray.
Whisk the mixture:
In a large bowl, whisk together the milk, sugar, heavy cream, cocoa powder, cornstarch, and salt until everything is well combined.
Simmer the mixture:
Strain the milk mixture into a medium saucepan. Place it over medium heat and bring it to a simmer, stirring constantly to prevent sticking. Simmer for 2 minutes.
Melt the chocolate:
Reduce the heat to medium-low and stir in the chocolate chips. Stir until the chocolate is fully melted and the mixture is smooth.
Pour and chill:
Remove the saucepan from heat. Pour the chocolate mixture through a fine mesh sieve into the prepared loaf pan. Refrigerate for at least 4 hours, or until set.
Unmold the cake:
Carefully unmold the pudding cake onto a plate. Peel off the parchment and dust the top with extra cocoa powder for a finished look.
Slice and serve:
To slice, heat a knife by dipping it into boiling water, wiping it clean, and then slicing the cake. Alternatively, use a kitchen torch to warm the knife before slicing. Serve the pudding cake cold.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 280