Ridiculous Chocolate Pudding Cake Recipe
Let me introduce you to a truly irresistible dessert that will quickly become your go-to indulgence: the Ridiculous Chocolate Pudding Cake Recipe. This cake isn’t just any chocolate treat; it boasts a luscious, gooey pudding layer baked right into a rich, moist chocolate cake. It’s the perfect marriage of textures and deep chocolate flavor that pulls everyone back for seconds and thirds. Whether you’re serving it at a casual family gathering or a cozy night in, this cake promises to deliver pure chocolate bliss with minimal fuss.
Ingredients You’ll Need
These ingredients are wonderfully simple yet each plays a crucial role in creating the unforgettable texture and flavor of the Ridiculous Chocolate Pudding Cake Recipe. From the cake mix that forms the perfect base to the sour cream that ensures indulgent moistness, every item is essential for achieving that dessert magic.
- Chocolate Cake Mix: Provides the rich chocolate foundation that’s easy to work with and delivers great structure.
- Instant Chocolate Pudding: Creates the luscious, gooey pudding layer that is the star of this cake.
- Sour Cream: Adds moisture and a slight tang that balances the sweetness beautifully.
- Eggs: Give the cake lift and stability for a tender crumb.
- Vegetable Oil: Keeps the cake moist without weighing it down.
- Water: Helps dissolve dry ingredients and improve batter consistency.
- Semi-Sweet Chocolate Chips: Melt during baking for rich, melty pockets of chocolate.
- Butter (room temperature): Adds richness and helps create a silky frosting texture.
- Unsweetened Cocoa Powder: Intensifies the chocolate flavor in the frosting.
- Powdered Sugar: Sweetens the frosting while keeping it light and smooth.
- Vanilla: Enhances all the chocolate notes with its warm aroma.
- Heavy Cream: Gives the frosting its creamy and spreadable consistency.
How to Make Ridiculous Chocolate Pudding Cake Recipe
Step 1: Prepare Your Batter
Start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking pan. In a large bowl, combine the chocolate cake mix, instant chocolate pudding, sour cream, eggs, vegetable oil, and water. Beat the mixture until smooth and well combined — the batter will be thick and rich, promising that gooey texture we all love.
Step 2: Add the Chocolate Chips
Fold in the semi-sweet chocolate chips gently, so they remain distributed throughout the batter. These chips will melt during baking and create delightful pockets of chocolate surprise inside the cake.
Step 3: Bake the Cake
Pour the batter evenly into your prepared pan and pop it into the oven. Bake for about 55 to 60 minutes, or until the top is set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The magic here lies in that pudding layer beneath the cake, which keeps it so moist and decadently rich.
Step 4: Make the Frosting
While the cake is baking, combine the softened butter, unsweetened cocoa powder, powdered sugar, vanilla, and heavy cream in a medium bowl. Whip until smooth and fluffy, adjusting the cream as needed to reach a spreadable consistency. This frosting is creamy, intensely chocolatey, and a perfect finishing touch for this already irresistible cake.
Step 5: Frost and Serve
Once the cake has cooled completely, spread the chocolate frosting evenly over the top. This extra layer of chocolate indulgence makes the Ridiculous Chocolate Pudding Cake Recipe truly unforgettable. Slice it up and get ready to enjoy every bite!
How to Serve Ridiculous Chocolate Pudding Cake Recipe
Garnishes
A dusting of powdered sugar or a sprinkle of chocolate shavings adds an elegant touch. Fresh berries like raspberries or strawberries brighten the rich chocolate flavors and add a pop of color.
Side Dishes
Serve this cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to complement the intense chocolate flavor with some refreshing coolness and creaminess.
Creative Ways to Present
For a stunning presentation, try serving this cake in individual ramekins with a drizzle of caramel or raspberry sauce on top. Alternatively, layering it with fresh fruit in a parfait glass can elevate this dessert into a showstopper for special occasions.
Make Ahead and Storage
Storing Leftovers
Store leftover cake covered tightly in the refrigerator to keep the frosting creamy and the cake moist. It will stay fresh for up to 5 days, allowing you to enjoy its rich chocolate goodness whenever cravings hit.
Freezing
This cake freezes well. Wrap it tightly in plastic wrap and aluminum foil to protect it from freezer burn. Freeze for up to 3 months and thaw in the refrigerator before serving for a decadent treat anytime.
Reheating
To enjoy the cake warm, reheat individual slices in the microwave for about 15-20 seconds. The chocolate chips will soften beautifully, creating that melty, pudding-like experience that makes this recipe so beloved.
FAQs
Can I use a homemade chocolate cake mix instead of boxed?
Absolutely! If you prefer homemade cake, just make sure it’s a rich chocolate variety. The box mix makes this recipe super quick and reliable, but a homemade mix can add a personal touch with no problem.
What kind of sour cream works best for this recipe?
Regular full-fat sour cream is ideal because it adds moisture and a slight tang. Low-fat versions might affect the cake’s texture and richness, so stick with full-fat for best results.
Can I substitute the chocolate chips with another type of chocolate?
Yes! You can swap semi-sweet chips for milk chocolate, dark chocolate, or even white chocolate chunks to customize the flavor according to your preference.
Is it necessary to frost the cake or can it be served plain?
While the cake is delicious on its own, the frosting adds a luscious, creamy finish that complements the pudding layer perfectly. That said, if you’re short on time, serving it plain or dusted with cocoa powder still works wonderfully.
How do I prevent the pudding layer from becoming too runny?
The trick is to not overbake the cake and to use instant pudding mix as directed. The pudding sets during baking to a gooey but stable layer, so following the recipe timing carefully is key.
Final Thoughts
If you’re looking for a chocolate dessert that’s both incredibly decadent and easy to make, the Ridiculous Chocolate Pudding Cake Recipe is your new best friend. This cake’s perfect blend of moist cake and luscious pudding makes it impossible to resist. Trust me, once you try it, it will become a favorite you’ll want to bake again and again—go ahead and dive into chocolate heaven!
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Ridiculous Chocolate Pudding Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
This Ridiculous Chocolate Pudding Cake is a luscious dessert combining a moist chocolate cake base with a rich pudding center and a decadent chocolate frosting. Perfect for chocolate lovers, this cake features a blend of cake mix, instant pudding, and sour cream for incredible moisture and depth of flavor, topped with a creamy chocolate frosting made from cocoa powder and powdered sugar.
Ingredients
Cake and Pudding Mixture
- 1 (15.25 ounce) box chocolate cake mix
- 1 (3.9 ounce) box instant chocolate pudding
- 1 (16 ounce) container sour cream
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup water
- 2 cups semi-sweet chocolate chips
Chocolate Frosting
- 1/4 cup butter, room temperature
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish or line it with parchment paper to prevent sticking.
- Prepare the Batter: In a large mixing bowl, combine the chocolate cake mix and instant chocolate pudding mix. Add the sour cream, eggs, vegetable oil, and water. Mix thoroughly until you have a smooth batter.
- Add Chocolate Chips: Fold in 2 cups of semi-sweet chocolate chips into the batter evenly for extra chocolate bursts throughout the cake.
- Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Make the Frosting: While the cake is baking, prepare the frosting. In a medium bowl, beat the room temperature butter until smooth. Add the unsweetened cocoa powder and powdered sugar alternately with the heavy cream, mixing well after each addition. Stir in the vanilla extract until the frosting is creamy and spreadable.
- Cool and Frost: Once the cake is fully baked, remove it from the oven and allow it to cool slightly, about 15-20 minutes. Spread the chocolate frosting evenly over the warm cake to allow it to melt slightly and soak in.
- Serve: Let the cake cool further to room temperature or refrigerate briefly for a firmer set. Cut into 12 servings and enjoy this rich, indulgent dessert.
Notes
- For a more intense chocolate flavor, use dark chocolate chips instead of semi-sweet.
- If you prefer a gluten-free version, substitute the cake mix with a gluten-free chocolate cake mix.
- The frosting can be adjusted in thickness by adding more powdered sugar for thicker frosting or more heavy cream for thinner spread.
- Store leftovers covered in the refrigerator for up to 4 days; warm before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
