Dessert

Easy Chocolate Pudding Cakes Recipe

ByHailey Reed October 30, 2025October 30, 2025

Introduction

These easy chocolate pudding cakes offer a rich, molten chocolate center surrounded by a tender, cakey exterior. Perfect for a cozy dessert, they combine smooth chocolate flavors with a hint of coffee for depth.

A heart-shaped chocolate cake sits in a white dish with a slightly burnt rim. The cake has one big scoop taken out from the center, showing a moist and dense dark brown inside. On top, patches of melted milk chocolate spread over the surface with a dollop of white cream on the right side, sprinkled with small chocolate shavings. Around the dish, there are loose pieces of dark chocolate and a dark red, dried rose on a white marbled surface. A spoon with a crumbly piece of cake and melted chocolate rests nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick salted butter
1/2 cup semi-sweet chocolate chips
3.2 ounces dark chocolate, chopped
2 eggs, at room temperature
2 egg yolks, at room temperature
1/3 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons instant coffee granules
1 teaspoon salt
2 teaspoons vanilla extract
4 squares semi-sweet or dark chocolate

Instructions

Step 1: Preheat the oven to 400° F. Lightly butter 4 (6-ounce) ramekins and place them on a baking sheet.
Step 2: Melt the butter, semi-sweet chocolate chips, and chopped dark chocolate together over low heat, stirring frequently until smooth.
Step 3: In a bowl, whisk the eggs and egg yolks for about 1 minute until pale yellow. Add the sugar, flour, instant coffee granules, and salt, mixing gently.
Step 4: Whisk the melted chocolate mixture into the egg mixture until well combined, then stir in the vanilla extract.
Step 5: Divide the batter evenly among the prepared ramekins. Place one square of semi-sweet or dark chocolate into the center of each cake.
Step 6: Bake for 18 to 20 minutes, or until the tops are just set but the centers remain soft.
Step 7: Serve warm, optionally topped with chocolate shavings and lightly whipped cream.

Tips & Variations

For extra richness, substitute salted butter with unsalted butter and add a pinch more salt to the batter.
Use espresso powder instead of instant coffee granules to enhance the chocolate flavor.
Try adding a sprinkle of sea salt or a dollop of mascarpone for a gourmet touch.

Storage

Store any leftover cakes covered in the refrigerator for up to 2 days. Reheat gently in a microwave for 15-20 seconds to retain the molten center. These cakes are best enjoyed warm for the full experience.

How to Serve

A heart-shaped brownie with a glossy dark brown top layer that looks soft and gooey, placed in a white heart-shaped dish with slightly browned edges. The brownie has melted chocolate drizzled over it, pooling in some areas, and a dollop of white cream topped with chocolate shavings rests on the right side. Next to the dish, a spoon holds a bite of the rich brownie dripping with melted chocolate. Above the dish, a dark red rose lies on a white marbled surface scattered with broken chocolate pieces and shavings, creating a warm, rich, and romantic feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pudding cakes ahead of time?

Yes, you can prepare the batter in advance and fill the ramekins, covering them tightly and refrigerating overnight. Bake just before serving for best results.

What can I use if I don’t have ramekins?

If you don’t have ramekins, small oven-safe cups or muffin tins can work as substitutes. Just adjust the baking time slightly and watch closely for doneness.