Imagine a dessert that’s like a delicious secret in every bite. At the base, there’s a rich chocolate cake, moist and comforting, like a warm hug. In the middle, a creamy pudding layer adds a smooth surprise, making each spoonful even more delightful. And on top, a velvety chocolate ganache drapes over everything, adding a touch of luxury that melts on your tongue. It’s not just a cake—it’s a sweet escape, a treat that brings joy and satisfaction with every single layer. I’ve lovingly baked this chocolate pudding cake to celebrate World Chocolate Day, ensuring each slice is infused with passion and a celebration of chocolate’s irresistible charm.
WHAT YOU’LL LOVE ABOUT THIS
- Eggless
- Rich chocolatey dessert
- Showstopper dessert
- No Fancy equipment required
INGREDIENTS USED IN CHOCOLATE PUDDING CAKE
CHOCOLATE SPONGE
The chocolate sponge in a chocolate pudding cake plays a pivotal role in enhancing both the texture and flavor of the dessert. Its light and fluffy consistency contrasts beautifully with the creamy pudding layer, offering a satisfying variety of textures in each bite. Structurally, it provides a stable base for the pudding layer, ensuring the dessert holds together well when served.
COCOA POWDER
Cocoa powder is an essential ingredient when making the chocolate pudding layer of a chocolate pudding cake. It serves multiple purposes that elevate the dessert’s flavor and texture. Firstly, cocoa powder provides a rich, deep chocolate flavor that is characteristic of chocolate pudding. Its inclusion ensures that the pudding layer is intensely chocolatey, satisfying the craving for a decadent chocolate dessert.
Secondly, cocoa powder contributes to the smooth and creamy texture of the pudding. When mixed with milk, sugar, and other ingredients, cocoa powder helps thicken the pudding while imparting a velvety consistency. This ensures that the pudding layer sets properly and holds its shape when layered over the chocolate sponge cake.
MILK
Milk is essential in creating the decadent chocolate pudding layer of a chocolate pudding cake. Acting as the base liquid, milk facilitates the dissolution of cocoa powder and sugar, ensuring a rich chocolate flavor permeates the pudding. Additionally, milk contributes to the overall creaminess and indulgence of the dessert, enhancing its mouthfeel and ensuring each spoonful is satisfyingly rich.
SUGAR
Sugar serves as a crucial ingredient in the creation of the chocolate pudding layer in a chocolate pudding cake. Beyond simply sweetening the dessert, sugar plays multiple roles in both flavor enhancement and texture development. When combined with cocoa powder and milk, sugar balances out the bitterness of cocoa, creating a harmoniously sweet chocolate base that forms the essence of the pudding’s taste. Moreover, sugar’s ability to dissolve in the milk mixture ensures even distribution throughout the pudding, ensuring every bite is consistently sweet and enjoyable.
CORNFLOUR
When making the pudding, cornflour serves as a stabilizer, preventing the mixture from separating and ensuring a smooth consistency. It is typically mixed with sugar, cocoa powder, and milk before being heated gently. As the mixture heats up, the cornflour activates, binding the ingredients together and thickening the pudding. Additionally, cornflour helps intensify the chocolate flavour by preventing excess liquid and enhancing the richness of the cocoa.
CHOCOLATE GANACHE
In a chocolate pudding cake recipe, chocolate ganache serves as a luxurious topping that enhances both the flavor and presentation of the dessert. Once the pudding layer has set and cooled, a smooth and glossy ganache made from melted chocolate and cream is poured over the top. This ganache adds a decadent richness and a deep chocolate flavor that complements the creamy texture of the pudding beneath.
EQUIPMENT USED FOR MAKING CHOCOLATE PUDDING CAKE
The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipment so that your chocolate pudding cake comes out delicious!
Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend. Same goes for my set of Measuring Cups and Measuring Spoons.
You will also need a 8*4 inch loaf pan to assemble and set the pudding cake .
RELATED RECIPES FROM THE BLOG
TIPS TO MAKE CHOCOLATE PUDDING CAKE
- Ensure your store-bought chocolate sponge is completely cooled before assembling the cake. This helps maintain its structure and prevents it from becoming soggy.
- Make sure that the pudding is thick enough to be poured on chocolate cake.
- Spread the prepared pudding evenly over the chocolate sponge layer. Use a spatula to achieve a smooth and even surface.
- Pour the ganache over the pudding layer, ensuring it covers the top evenly. Smooth the ganache with a spatula if needed, working quickly before it starts to set.
- Before serving, you can decorate the cake with additional chocolate shavings, cocoa powder dusting, or fresh berries for a pop of color and flavor.
- Use a sharp knife to slice and serve the cake. Ensure each slice includes all layers for the best flavor experience.
- For the base
- Store bought chocolate cake
- Coffee espresso, for soak
- For the chocolate pudding
- 3 cups milk
- ½ cup sugar
- ½ cup cornflour
- 4 tbsp cocoa powder
- For the ganache
- 1 cup (175g) dark chocolate, chopped
- 1 cup fresh cream
- Line an 8X4 inch loaf pan with parchment paper. Take the store bought chocolate cake and soak each slice in espresso for 4-5 seconds and line them at the bottom of the loaf pan.
- For the pudding, take one cup milk and cornflour in a bowl and mix well to make a slurry. Set this aside.
- In a saucepan, set over medium heat, add the remaining milk, sugar and cocoa powder. Heat until all the sugar dissolves and whisk well to remove any lumps.
- Add the cornflour slurry and whisk until it starts to thicken.
- Take the mixture off the heat and pour over the layers chocolate slices. Refrigerate for 6-8 hours or overnight.
- To make the ganache, heat cream in a saucepan until it starts to simmer. Pour the cream over chopped chocolate and combine well till no lumps remain and a smooth ganache is achieved.
- Pour the ganache over the set pudding and refrigerate again for about 20 mins till the ganache sets.
- Demould carefully and slice with a hot sharp knife before serving.
If you like my Chocolate Pudding Cake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
Leave a Reply