Saucy chocolate pudding cake

By Julie Van Rosendaal
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  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup cocoa
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup canola oil or melted butter
  • 1 teaspoon vanilla


  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup cocoa
  • 1 cup hot water or coffee


  1. Preheat the oven to 350˚F. In a medium bowl, stir together the flour, sugar, cocoa, baking powder and salt. In a small bowl or measuring cup, stir together the milk, oil and vanilla (no, there’s no egg); add to the dry ingredients and stir just until combined. Spread into a buttered or parchment-lined 23 centimeter square pan or baking dish.
  2. In the same bowl, stir together the sugars and cocoa, then stir in the hot water or coffee; pour over the batter, but don’t stir the two together. Bake for 20 minutes, or until the cake is springy to the touch and there’s a thick chocolate sauce underneath. Serve warm, with vanilla.

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