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Chocolate Pudding Cakes

—Taste of Home Cooking School
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    4 servings


  • 2/3 cup King Arthur Unbleached All-Purpose Flour
  • 2/3 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 3 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla extract
  • 2/3 cup sugar
  • 1/4 cup baking cocoa
  • Pinch salt
  • 1 tablespoon instant espresso powder, optional
  • 3/4 cup water
  • Whipped cream, toasted marshmallows or ice cream


  • In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Add the water, butter and vanilla; beat until smooth. Divide batter between four greased oven-proof mugs or ramekins.
  • For topping, combine sugar, cocoa, salt and espresso powder if desired. Using a scant 1/4 cup, top each mug with cocoa mixture. Add 3 tablespoons water to each mug. Do not stir. Place mugs on a baking sheet.
  • Bake at 350° for 28-32 minutes or until the cake is fluffy, with some liquid boiling up around edges. Serve warm with whipped cream, a toasted marshmallows or ice cream.
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