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When I was a kid, one of my mother’s signature desserts was this easy-to-make fudge cake known as Denver Pudding. It was her go-to for a quick and comforting treat, and I still turn to it whenever I crave a bit of nostalgia or a lot of chocolate!
This cake consists of three parts: the batter, the topping, and the liquid. The batter is intentionally thick and rich, so it won’t pour into the baking dish like a typical cake batter. That’s all part of the charm of this classic recipe.
The top of the cake will darken significantly in the oven, but don’t worry—it’s not burnt; it’s just a cocoa overload in the best possible way.
If you don’t have melted baking chocolate, you can substitute it with cocoa powder. Use 1 1/2 tablespoons of cocoa powder for each ounce of chocolate.
Once you’ve spread the batter into the dish, sprinkle the topping over it, then pour hot water on top. This unconventional method creates a fudgy dessert with its own sauce. The top develops a sweet, crusty layer, the middle stays fluffy and chocolatey, and the hot water forms a rich fudge syrup at the bottom.
Some people compare this dessert to brownie cake, fudge cake, or lava cake, but it’s a unique mix of all these. As for the name, it’s unclear why it’s called pudding, but there’s a similar English dessert called Debden Pudding. It’s possible the name evolved from a misspelling or a swap of similar-sounding place names.
Since this dessert is baked with water and isn’t meant to be sliced or frosted, it fits the “pudding” description in traditional English terms. First appearing in American cookbooks in the 1940s, it also gained popularity in the 1980s.
While many English puddings are served with custard sauce, my mom always paired this with either evaporated milk or vanilla ice cream. Both enhance the dish differently—sweet milk makes it even more moist, while ice cream provides a cool contrast to the hot cake and sauce. Whipped cream is also a great option.
Any of these choices will complement the rich, deep chocolate flavor of Denver Pudding, or you can enjoy it plain. Serve it bottom side up in the bowl to showcase the gooey chocolate sauce on top.
It’s a treat that will delight any chocolate lover!
Ingredients:
- 1/2 cup (3 oz) chopped unsweetened chocolate
- 5 tablespoons unsalted butter, room temperature
- 1 1/3 cup granulated sugar, divided
- 1 cup all-purpose flour, sifted
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 teaspoons vanilla extract, divided
- 1/2 cup packed brown sugar
- 4 tablespoons Dutch cocoa powder
- 2 cups hot water
- 1 cup evaporated milk (optional)
Preparation:
- Preheat the oven to 350°F. Melt the chocolate in a microwave-safe dish in 30-second intervals, stirring in between.
- In a mixing bowl, combine the melted chocolate with butter and half of the granulated sugar. Mix until lightened in color.
- Sift in the flour, baking powder, and salt. Add the milk and mix well. Fold in the melted chocolate and 1 teaspoon of vanilla.
- Spoon the batter into a greased 2-quart baking dish. In the same mixing bowl, mix the cocoa and brown sugar. Sprinkle this mixture evenly over the batter, but do not mix.
- Add the remaining vanilla to the hot water and gently pour over the batter. Ensure the dry ingredients are covered, but do not mix. Bake for 45-55 minutes, or until the top has set. The cake will still be quite wet in places even when fully baked.
- Remove from the oven and let cool for 15 minutes. Scoop the pudding into small bowls, turning the spoon upside down so the sauce is on top. Optionally, drizzle with evaporated milk or garnish with ice cream or whipped cream.