Self Saucing Chocolate Pudding Cake

Author: Dini from The Flavor Bender
Print Recipe


Chocolate Cake/Pudding

  • 115 g / 4oz butter melted and cooled
  • 2 eggs
  • 1/3 cup milk
  • ¼ cup bourbon or substitute with another ¼ cup of milk for a non-alcoholic version
  • 115 g / 4oz white sugar
  • 180 g / 6.3oz AP flour sifted
  • 2 tsp baking powder
  • ½ tsp salt
  • 30 g / 1oz cocoa powder sifted
  • 120 g /4.2oz semi sweet chocolate chips
  • 115 g / 4oz strawberry/raspberry jam jelly


  • 150 g / 5.3oz brown sugar 3/4 cup
  • 3 tbsp cocoa powder
  • 400 mL boiling water
  • 3 tbsp bourbon optional


Cake (Pudding Base)

  • Butter a 8-9 inch oven-safe deep dish. Preheat oven to 350°F/180°C.
  • Combine the melted butter, bourbon (if using) and milk, and then whisk in the eggs.
  • Mix the sifted flour, baking powder, cocoa powder, salt in a separate bowl and stir in the sugar.
  • Add the wet ingredients to the dry ingredients while mixing. Mix until you have a smooth batter. Add the chocolate chips and stir them in.
  • Scrape the batter into the prepared oven-safe dish and spread it evenly. Add a dollop of jam on top and spread. Set aside.


  • Combine brown sugar and cocoa powder together. Sprinkle this evenly on top of the batter.
  • Measure out the boiling water and stir in the bourbon (if using).
  • Pour the boiling water on top of the batter. (To pour it evenly, you could pour it along the back of a large spoon, while moving the spoon over the surface of the batter).
  • Immediately place in the oven and bake for 30-35 minutes, until the middle of the cake/pudding is springy to the touch.
  • Remove from the oven, let it cool for a few minutes. Serve while warm with whipped cream or a dollop of ice cream.