Abuelita Chocolate Pudding Cake
Prep time
Cook time
Total time
A quick and simple recipe for Abuelita Chocolate Pudding Cake. If you love Abuelita chocolate, you need to try this buttery, moist cake topped with warm Abuelita chocolate pudding.
Serves: 8-10
Cake Ingredients:
  • 1/2 cup butter
  • 1/2 cup water
  • 1 1/8 cups cake flour
  • 1 cup white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
Abuelita Chocolate Pudding:
  • 1/8 cup cornstarch
  • 1/4 cup sugar
  • pinch salt
  • 1 1/2 cups whole milk
  • 3 ounces Abuelita chocolate, coarsely chopped
  • 1/2 teaspoon pure vanilla extract
  1. Make the cake: Preheat the oven to 375 degrees. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the egg, sour cream, almond extract, vanilla extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter a 10-inch cast iron skillet (if you don't have one, this cake works just fine in a greased 8-inch square baking pan). Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs.
  2. Make the pudding: In a medium saucepan, whisk together the cornstarch, sugar, and salt. Slowly whisk in the milk so lumps don't form. Turn the heat onto medium-low and cook slowly, whisking occasionally and scraping the bottom of the pan. Place over medium-low heat and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. The mixture will thicken after around 10 minutes and coat the back of a spoon. Add the chocolate and stir until it melts before cooking another 2-4 minutes, until the pudding is pretty thick. Remove from heat and stir in the vanilla. Run mixture through a fine-mesh strainer to remove any lumps. Pour the warm pudding over the cake and serve warm.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2017/12/11/abuelita-chocolate-pudding-cake/