This rich, decadent chocolate pudding cake is spiked with amaretto for an irresistible almond flavor that takes this dessert to new heights. One of the most magical desserts you'll ever make, this chocolate pudding cake creates two distinct layers as it bakes – a moist chocolate cake on top and a luscious pudding sauce underneath.
At first glance, pudding cakes may look like classic cakes, but they actually bake into two different textures.
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🗝️ Recipe's key points
- This chocolate pudding cake creates a magical two-layer dessert that's both cake and sauce in one dish
- The combination of coffee and amaretto brings out the deep chocolate flavor.
- The dark chocolate chips add pockets of melty chocolate throughout the cake layer
Try not to stir the hot coffee into the batter. Layering the ingredients in the baking dish is where the magic happens." Serve this warm with a scoop of creamy vanilla ice cream to help balance the rich flavor of the chocolate.
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- All-purpose flour - forms the base of our cake layer
- Kosher salt - enhances all the flavors
- Baking soda - provides the perfect rise
- Granulated sugar - sweetens both cake and pudding layers
- Unsweetened natural cocoa powder - gives intense chocolate flavor
- Sour cream - adds moisture and tanginess to the cake
- Unsalted butter - creates richness in the cake texture
- Water – helps create the perfect batter consistency
- Vanilla extract - enhances all the flavors
- Dark chocolate chips - creates pockets of melty chocolate
- Dark brown sugar - adds depth and molasses flavors
- Hot strong brewed coffee - activates the cocoa and creates the pudding layer
- Amaretto - adds that signature almond flavor
- Vanilla ice cream and fresh berries - optional, but perfect for serving
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Preheat oven to 350°F. Grease a 1 ½-quart baking dish with softened butter. Place the greased baking dish on a rimmed baking sheet and set aside.
- Whisk together flour, salt, baking soda, ⅔ cup granulated sugar, and ¼ cup cocoa in a large bowl.
- Add in sour cream, melted butter, ⅓ cup water, and vanilla.
- Whisk until batter is mostly combined.
- Add chocolate chips to the cake batter.
- Fold in chocolate chips until evenly combined.
- Spread batter in the prepared baking dish and set aside.
- In a medium bowl, combine the brown sugar, remaining ⅓ cup granulated sugar, and the remaining ¼ cup cocoa.
- Whisk dry ingredients until no lumps remain.
- Sprinkle the brown sugar mixture evenly over the batter.
- Pour hot coffee evenly over the top of the mixture, then pour the amaretto evenly over the top. Do not stir!
- Bake in a preheated oven until the cake springs back when you lightly press it. The top should be cracked, and the sauce should bubble around the edges. This will take about 42 to 45 minutes. Let cool for 5 minutes. Serve warm with ice cream and berries.
🥫 Storage
Store leftover chocolate pudding cake in an airtight container in the fridge for 3-4 days. This cake can also be frozen for up to 3 months. When freezing, let the cake cool completely before covering tightly.
To reheat your thawed or chilled cake, you can do it in two ways. For individual portions, pop them in the microwave for about 30 seconds. If you want to warm the whole cake, set your oven to 325°F and heat it for 10 to 15 minutes. Enjoy! The sauce may thicken when chilled, but it will loosen up when reheated.
📚 Variations
Flavor Twist: Replace the amaretto with Kahlúa or Frangelico for a different flavor. Each liqueur will add its own unique character to the cake.
Add-ins: Fold chopped toasted almonds into the batter for added texture and to enhance the amaretto flavor.
Spiced Version: Mix in ½ teaspoon of cinnamon and a pinch of cayenne pepper with the dry ingredients. This will give you a delicious Mexican chocolate flavor.
👩🏻🍳 Tips
- Make sure your coffee is hot when you pour it over the cake. The hot liquid is crucial for creating the perfect pudding layer.
- Don't skip placing the baking dish on a rimmed baking sheet. The cake may bubble over slightly during baking.
- Allow the cake to cool for exactly 5 minutes before serving. This gives the pudding layer time to set slightly while still remaining saucy.
- When folding in the chocolate chips, be gentle to avoid overmixing the batter, which can make the cake tough.
🤔 FAQs
I get it—when a dessert looks this fancy and promises gooey, saucy chocolate magic, a few questions are bound to come up! Whether you're wondering about swaps, prep tips, or how to serve it like a pro, I’ve got you covered. Here are some common questions I’ve heard (and even asked myself the first few times I made it)!
Pudding cakes create two distinct layers while baking - cake on top and sauce underneath. This happens when we pour hot liquid over batter and sugar-cocoa. It creates a magical separation while baking.
Natural cocoa powder is more acidic with a lighter color and works with baking soda recipes like this one. Dutch-processed cocoa has been alkalized, making it darker and less acidic, better suited for baking powder recipes.
You can prepare the batter and topping up to step 3, but wait to add the hot coffee and amaretto until just before baking. This way, you can have everything ready to pop in the oven when guests arrive.
The cracked top is actually a good sign! The cake has risen well, and the pudding sauce is bubbling up. This creates those signature cracks and crevices
Amaretto has a sweet almond flavor that adds warmth to this chocolate pudding cake. It's not overly strong but brings out the richness of the chocolate while adding a hint of nuttiness.
Still wondering about something I didn’t cover? Drop your question in the comments—I’m always happy to help! And if you make this cake (yay!), let me know how it turned out. Did you serve it with ice cream, berries, and a little espresso on the side? However you enjoy it, I hope it brings lots of sweet smiles. 💕
📗 Related Recipes
Chocolate lovers have to try these other chocolatey desserts:
- Marble Chocolate Bark
- Chocolate Truffle Bites
- Espresso-Infused Chocolate Rum Balls
- Cherry Chocolate Cake With Ganache
- Budino al Cioccolato
- Million Dollar Fudge
Looking for more ways to use your Amaretto? Try my Cherry Amaretto No-Churn Ice Cream with Almonds or the best Italian Tiramisu!
🍽 What to serve with Amaretto Chocolate Pudding Cake
This warm chocolate pudding cake practically begs for a scoop of cold vanilla ice cream on top. The way the ice cream starts to melt into the warm cake creates magic in every bite. Add some fresh berries for a burst of freshness that cuts through the richness.
Coffee or a small glass of amaretto on the side makes this dessert even more memorable.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Mixing bowl - for preparing the batter and sugar mixture
- Liquid measuring cup, dry measuring cups, and measuring spoons - for accurate measurements
- Whisk - essential for combining the dry ingredients evenly
- Rimmed baking sheet - catches any overflow during baking
- 1 ½-quart baking dish - this size works perfectly for this recipe
📞 Chiacchierata (chat)
You know those dolci (desserts) that make people stop and say, "Mmmm...what IS this?" This chocolate amaretto pudding cake is one of those. It's warm, rich, and saucy in all the best ways—with that perfect little kick from the amaretto and depth from the coffee.
It's elegant enough for a dinner party but cozy enough for a Tuesday night in fuzzy calzini (socks). And don't even get me started on how good it is with a scoop of vanilla ice cream and a few juicy raspberries—pura poesia (pure poetry)!
Fidati di me (trust me), once you try this one, you'll be making it again and again. Serve it warm, grab a cucchiaio (spoon), and get ready to swoon. Buon appetito and happy baking.
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Amaretto Chocolate Pudding Cake
Equipment Needed
Ingredients
- 1 cup all-purpose flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup granulated sugar divided
- ½ cup unsweetened natural cocoa powder divided
- ⅓ cup sour cream at room temperature
- ⅓ cup unsalted butter melted, plus more, softened, for greasing
- ⅓ cup water
- 1 ½ teaspoons vanilla extract
- ½ cup dark chocolate chips
- ⅓ cup packed dark brown sugar
- 1 ¼ cups hot strong brewed coffee
- ¼ cup 2 ounces amaretto
- Vanilla ice cream and fresh berries for serving
Instructions
- Preheat oven to 350°F. Grease a 1 ½-quart baking dish with softened butter; place on a rimmed baking sheet. Set aside.
- Whisk together flour, salt, baking soda, ⅔ cup granulated sugar, and ¼ cup cocoa in a large bowl. Whisk in sour cream, melted butter, ⅓ cup water, and vanilla until batter is mostly combined. Fold in chocolate chips until evenly combined. Spread batter in baking dish; set aside.
- Whisk together brown sugar, remaining ⅓ cup granulated sugar, and remaining ¼ cup cocoa in a medium bowl until no lumps remain. Sprinkle brown sugar mixture evenly over batter. Pour coffee and amaretto evenly over top; do not stir.
- Bake in preheated oven until cake springs back when lightly pressed, top of cake is cracked, and sauce is bubbling around edges, 42 to 45 minutes. Let cool for 5 minutes.
Notes
Nutrition
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Marisa Franca
This isn't just a dessert, it's an experience. If you love lava cakes, this is exactly what you're looking for. Wait until you try it with luscious vanilla ice melting on top.