Chocolate cake with double chocolate pudding recipe! Learn how to make this moist eggless chocolate cake with a super creamy double chocolate pudding. A delicious dessert for any occasion!
Active time: 25mins | Cook time: 20mins | Yield: About 6 servings
Ingredients:
For the Eggless Chocolate Cake:
- 3/4 cup (90g) All-purpose flour
- 3 Tbsp (17g) Unsweetened cocoa powder
- 1/3 cup (65g) Granulated sugar
- 1/2 tsp (3g) Baking soda
- A pinch of salt
- 3 Tbsp (40g) Vegetable oil
- 1/2 tsp Vanilla extract
- 1/2 cup (120g) Warm milk
- 2 tsp (10g) White vinegar or lemon juice
For the Pudding:
- 2 cups (480g) of Milk
- 1/3 cup (40g) Cornstarch
- 1 cup (300g) Sweetened condensed milk
- 1 tsp Vanilla extract (5g)
- 110g (about 3/4 cup) Semi-sweet chocolate, chopped or chips
- 150g (about 1 cup) White chocolate, chopped or chips
Video:
Directions:
For the Eggless Chocolate Cake:
- Grease a 7in (18cm) square baking dish with vegetable oil (3in or 7,5cm deep). Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Sift the flour, cocoa powder, sugar, baking soda, and salt in a large bowl. Whisk to combine the dry ingredients.
- Add the oil, vanilla, milk, and vinegar. Whisk until just combined. Don’t overmix the batter.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for about 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool completely at room temperature or in the fridge.
For the Pudding:
- Combine the milk and cornstarch in a large saucepan. Stir until completely dissolved while the milk is still cold to prevent lumps.
- Add the condensed milk. Whisking constantly, cook over medium heat until it starts to bubble and thicken. Reduce the heat to low and stir for 2 more minutes.
- Turn off the heat and add the vanilla extract.
- Divide the hot pudding mixture evenly into two bowls. Add the chopped semi-sweet chocolate to the first one and the white chocolate to the second one. Stir until well combined and smooth. The chocolate will melt with the heat of the mixture.
- Spread the semi-sweet chocolate pudding over the cake and then spread the white chocolate pudding on top. Make sure to use it warm. Otherwise, it will be hard to smooth it out.
- Refrigerate for about 6 hours or overnight. Decorate with chocolate shavings and serve.
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