Chocolate Pudding Cake Loaf

This luxurious chocolate pudding cake is a melt-in-your-mouth dessert that transforms basic pantry ingredients into an elegant treat. I love making this on cozy weekends when I crave something rich but want the ease of a make-ahead recipe. The creamy texture and deep chocolate flavor make it a showstopper for dinner parties or simple family celebrations.

When I served this at my book club, everyone was amazed at how decadent it tasted for something so straightforward. The chill time is truly worth the wait.

Ingredients

• Cooking spray: for easy release and prevents sticking in the pan
• Whole milk: gives the base richness and a silky mouthfeel try to use fresh and full-fat for best results
• Granulated sugar: provides just the right sweetness without overpowering the chocolate
• Heavy cream: creates a luxurious creamy texture opt for one with a high fat content for best results
• Dark cocoa powder: delivers a deep cocoa flavor choose high-quality Dutch process for the most intense color and taste
• Cornstarch: is the thickener that sets the pudding so it slices cleanly be sure it is fresh for the smoothest texture
• Kosher salt: sharpens all the flavors and balances the sweetness always taste before adding extra
• Semisweet chocolate chips: melt smoothly adding another layer of bold chocolate flavor select chips with at least 60 percent cacao for richness

Step-by-Step Instructions

Prep the Pan:

Spray your eight inch by four inch loaf pan with cooking spray. Line it with parchment by folding a piece so it fits snugly along the sides and bottom. Spray the parchment well to keep anything from sticking.

Whisk the Pudding Base:

In a large bowl use a sturdy whisk to fully combine the milk, sugar, heavy cream, cocoa powder, cornstarch, and salt. Mix until the cocoa and cornstarch are no longer lumpy. This ensures a silky result without grainy bits.

Heat and Simmer:

Pour the mixture through a fine mesh strainer into a medium saucepan to catch any dry clumps. Set over medium heat and stir frequently with a rubber spatula or wooden spoon. Once it is steaming and just starting to bubble simmer for two minutes stirring constantly. This step helps activate the cornstarch.

Melt in Chocolate:

Reduce the heat to medium low. Empty the chocolate chips into the hot pudding base and keep stirring gently. Wait until the chips are fully melted and the mixture is glossy and smooth. This means the chocolate has blended completely.

Strain and Chill:

Take the pan off the heat then quickly pour the hot chocolate pudding through a mesh sieve once more into your prepared pan. This step removes any tiny bits and makes the final dessert extra creamy. Level the top as needed. Place the pan in the fridge to set for at least four hours or until completely firm.

Unmold and Dust:

Carefully run a thin knife along the edges if needed then invert the pan onto a plate. Gently peel away the parchment paper. Sift extra cocoa powder over the top for a dramatic finish.

Slice and Serve:

To cut neat slices heat a sharp knife in boiling water then wipe it dry. Use the hot blade to cut through the cold pudding cake. For the cleanest look heat and clean the knife between each cut. I sometimes use a kitchen torch to warm the knife even faster. Serve cold directly from the fridge.

Save

My favorite part of this dessert is watching the pudding cake unmold perfectly with a gentle shake. My kids always gather around to help dust extra cocoa on top and sneak a few chocolate chips from the bag. This became a holiday tradition after we whipped it up on a snowy night when nothing else sounded as comforting.

Storage tips

Store leftover pudding cake tightly covered in the fridge for up to five days. I prefer to leave it in the loaf pan and just slice off what we need. Make sure it is fully cooled before covering to avoid condensation on top. If you want to keep it longer freeze in individual slices with a layer of parchment between each slice then wrap well.

Ingredient substitutions

Swap dark cocoa powder with regular unsweetened if needed. If you only have chocolate bars chop them finely to replace the chips just make sure to use the same total weight. You can use plant-based cream and milk for a dairy-free version but the texture may set a bit softer.

Serving suggestions

Top each slice with a pillow of whipped cream or a sprinkle of flaky salt for contrast. Fresh berries add a pop of color and tartness. Sometimes I serve this cake in tiny squares alongside espresso as a dainty after dinner bite.

Cultural context

Chocolate pudding cakes like this one have a long history in American home kitchens as a simple way to make a luscious dessert without baking. Many families remember the stovetop chocolate puddings and steamed chocolate cakes passed through generations. What makes this recipe special is its modern twist with extra chocolate and a chilled set for cleaner slices.

Recipe FAQs

→ How do I prevent the cake from sticking to the pan?

Grease the pan well and line it with parchment, then spray again before adding the chocolate mixture. This ensures easy unmolding.

→ Why strain the chocolate mixture before chilling?

Straining removes any lumps, resulting in a smooth, creamy texture in the finished dessert.

→ What is the best way to slice the chilled loaf?

Heat a knife in boiling water or with a kitchen torch, wipe clean, and slice gently for sharp, neat pieces.

→ Can I make this dessert ahead of time?

Yes, it sets best after at least four hours in the refrigerator and can be made a day in advance for convenience.

→ Can I substitute the chocolate chips?

You may use chopped chocolate bars for a similar result; just ensure they are semisweet or bittersweet for balance.