I know there are countless chocolate cake recipes out there, including several on my own blog, but this chocolate pudding cake stands apart. It combines a moist chocolate sponge with a silky chocolate pudding and a crunchy almond praline for an irresistibly decadent dessert.
This cake is all about indulgence. The pudding lends a luxurious, velvety texture and keeps the cake moist even after refrigeration, while the sponge provides structure and the praline adds a crunchy, nutty contrast. I’ve made many chocolate cakes, but this one remains a favorite.
To elevate the cake further, I top it with homemade almond praline. If you enjoy chocolate cakes, you might also like my other recipes, such as Easiest Eggless Chocolate Cake or No-Oven Chocolate Cake — Eggless.
Components of the chocolate pudding cake
A cake this special is made of a few distinct elements, each easy to prepare and worth the effort. The three main components are a chocolate sponge, a smooth chocolate pudding, and an almond praline topping. Together they create varied textures and layers of flavor that make the cake memorable.
The base is a simple chiffon-style chocolate sponge I’ve been using for years. The chocolate pudding and the praline are the components that give this cake its decadent character.
Chocolate pudding for the cake
The chocolate pudding is incredibly smooth and adds a silky mouthfeel. It keeps the cake soft and moist, and is the main contributor to the dessert’s richness. I demonstrate this pudding recipe step-by-step in a video on my YouTube channel for those who prefer a visual guide.
Almond praline for the topping
Adding praline instantly gives any dessert a professional finish. It provides a crunchy, nutty contrast that complements the soft pudding and sponge. Praline is simple to make: you only need granulated sugar, almonds, water, and a good heavy-bottomed saucepan to caramelize the sugar without burning it.
Assembling the chocolate pudding cake
Before assembling, ensure all components are ready: the cake should be fully cooled and removed from the mold, the pudding must be completely cooled, and the almond praline should be broken or blitzed to the texture you prefer.
To assemble, hollow out the center of the cake while leaving a generous border. I used a 9-inch cake pan and removed a roughly 7-inch circle of cake to create a shallow cavity about halfway deep. Pour the cooled pudding into the hollow and spread it evenly, then top with crushed almond praline.
You can either refrigerate the cake for about two hours to allow the pudding to set, or serve immediately for a molten, lava-like pudding center—both are delicious.
Tips and things to keep in mind
- Ensure the cake sponge is well baked and sturdy enough to hold the pudding and praline; otherwise the cake may become soggy.
- While making the pudding, whisk continuously and cook until it thickens to avoid lumps and ensure a smooth texture.
- This is an eggless cake recipe; sifting the dry ingredients helps incorporate air for a lighter crumb.
- When chilling the pudding, press cling film directly onto its surface to prevent a skin from forming.
- Be cautious when handling hot praline—transfer it carefully to cool, as it can cause burns.
- Process the cooled praline to your preferred texture: finely ground for a delicate finish or coarser chunks for more crunch.
If you make this cake at home, it’s sure to impress. I love seeing your recreations—tag me on Instagram @shivesh17. Happy baking!
- For the cake
- 1 + ½ cups (300g) castor sugar
- ¾ cup (180ml) vegetable oil
- 1 cup (285g) Greek yogurt
- ½ tsp (2.5ml) vanilla extract
- 1/2 cup (120ml) milk
- 1 + ½ cups (180g) maida (all-purpose flour)
- ¾ cup (90g) cocoa powder
- ½ tsp (3g) baking soda
- 1 tsp (4g) baking powder
- For the chocolate pudding
- 2 cups (480ml) milk
- 1/2 cup heavy/fresh cream
- 1 cup (176g) dark chocolate
- 1 tsp (4g) instant coffee powder
- 3 tbsp (36g) cornflour
- 6 tbsp (75g) sugar
- 2 tbsp (15g) cocoa powder
- 2 tbsp (28g) butter
- 1 tsp (5ml) vanilla
- For almond praline
- 1/2 cup (60–70g) almonds
- 3/4 cup (150g) granulated sugar
- 2 tbsp (30ml) water
- Preheat the oven to 180°C. Line an 8″ baking pan with parchment paper.
- In a large bowl, beat together oil and sugar until pale and light. Add vanilla and mix.
- Stir in yogurt and milk until combined.
- Sift in flour, cocoa powder, baking soda, and baking powder into the mixture.
- Mix just until combined; avoid overmixing.
- Pour batter into the pan and bake at 180°C for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- In a saucepan, combine milk, cream, chocolate, and coffee; bring to a simmer over medium heat.
- In a separate bowl, whisk together sugar, cornflour, and cocoa powder.
- Gradually add the hot cream mixture to the dry ingredients while whisking to combine.
- Return the mixture to the saucepan and bring to a boil, whisking continuously until thickened.
- Remove from heat and stir in butter and vanilla. Whisk until smooth.
- Cover the surface with cling film touching the pudding and let it cool completely.
- Spread sugar evenly in a saucepan, add water, and cook until the sugar caramelizes.
- When the caramel reaches a golden-amber color, add the almonds and coat them in the caramel with a wooden spoon.
- Pour the hot praline onto a silicone sheet and let it cool and harden completely.
- Break into pieces and blitz to the desired texture in a mixer.
- Cut a hollow circle in the center of the cooled cake, leaving a border around the edges.
- Fill the hollow with chilled chocolate pudding. Sprinkle a little sea salt on top if desired.
- Finish by sprinkling almond praline over the pudding.
- Serve chilled or immediately for a molten center. Enjoy!