Denver Chocolate Pudding Cake

This decadent looking and tasting (but soo easy to make!) version of chocolate lava cake comes from the American Heart Association’s Low-Salt Cookbook. The description reads: This cake is so easy, you don’t even have to make frosting. Just bake and voila! the topping magically appears. True, it’s magic. Just like you’ll watch it magically disappear.

Serves 9.

SODIUM CONTENT: 16 mg per serving


1 c. all-purpose flour
3/4 c. sugar
3 T. unsweetened cocoa powder (use Dutch process cocoa if you have it)
2 t. Featherweight sodium-free baking powder (available at Whole Foods markets and online at
1/2 c. low-fat milk
3 T. unsalted butter, melted
1/2 t. pure vanilla extract

1/2 c. packed brown sugar
1/2 c. sugar
1/4 c. unsweetened cocoa powder (again, Dutch cocoa preferred)
1 1/2 c. cold water or cold coffee


Preheat the oven to 350 degrees. Lightly oil a 9-inch square baking pan and set aside.

To make the cake batter, measure the flour, sugar, cocoa and baking powder into a mixing bowl, and whisk together. Add the milk, butter and vanilla and stir until combined. Pour the batter into the prepared pan (it will be very thick, don’t worry about spreading it evenly). Sprinkle the brown sugar, sugar and cocoa over top. DO NOT MIX. Pour water (or coffee) over top and AGAIN, DO NOT MIX.

Place the pan on the middle rack in the oven and bake for 40 minutes, until top of cake looks dry and is firm to the touch. Remove from oven. To serve, cut the cake into 9 equal pieces. Invert each piece onto a serving plate and spoon the liquidy chocolate sauce over top. Serve immediately, topped with ice cream or whipped cream if desired.

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