Description

Denver Pudding is a luscious, chocolatey baked dessert that combines a moist cake layer with a rich, self-made chocolate sauce underneath. This vegetarian treat features melted unsweetened chocolate, Dutch cocoa, and a unique baking technique that ensures a delightful contrast between the tender top and the syrupy sauce beneath. Ideal for a comforting after-dinner dessert, it’s served warm and can be enhanced with evaporated milk, ice cream, or whipped cream.

Ingredients

Chocolate Batter

1/2 cup (3 oz) chopped unsweetened chocolate
5 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar (half of 1 1/3 cup)
1 cup all-purpose flour, sifted
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract (from the 2 teaspoons divided)

Chocolate Sauce Topping

2/3 cup granulated sugar (remaining half of 1 1/3 cup)
1/2 cup brown sugar, packed
4 tablespoons Dutch cocoa powder
2 cups hot water
1 teaspoon vanilla extract (remaining from the 2 teaspoons divided)

Optional Garnish

1 cup evaporated milk
Ice cream or whipped cream, for serving (optional)

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Instructions

Preheat and melt chocolate: Preheat your oven to 350˚F (175˚C). Place the chopped unsweetened chocolate in a microwave-safe dish and microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Mix butter, sugar, and chocolate: In a mixing bowl, combine the room temperature unsalted butter, 2/3 cup granulated sugar, and the melted chocolate. Mix thoroughly until the mixture lightens in color, indicating it's well incorporated.
Add dry ingredients and milk: Sift the all-purpose flour, baking powder, and salt into the mixture. Gradually pour in the milk and mix well until smooth. Then fold in 1 teaspoon of vanilla extract.
Prepare the batter in the baking dish: Grease a 2-quart baking dish. Spoon the batter evenly into the dish without spreading too thin.
Mix topping sugars and cocoa: Using the same mixing bowl, combine 2/3 cup granulated sugar (remaining half), 1/2 cup packed brown sugar, and 4 tablespoons Dutch cocoa powder. Do not add water yet.
Sprinkle the dry topping mixture: Evenly sprinkle the cocoa and sugar mixture over the batter in the baking dish. Do not mix it into the batter.
Prepare and pour the hot water mixture: Add 1 teaspoon vanilla extract to 2 cups of hot water and gently pour this liquid over the dry topping mixture, ensuring it is fully covered but without mixing.
Bake the pudding: Place the baking dish in the preheated oven and bake for 45 to 55 minutes, or until the top has begun to set. The pudding will remain wet in places due to the sauce forming underneath.
Cool and serve: Remove the pudding from the oven and let it cool for 15 minutes. To serve, scoop pudding into small bowls, turning the spoon upside down to allow the sauce to be on top. Optionally, pour evaporated milk over each serving or garnish with ice cream or whipped cream.

Notes

Do not stir the sugar-cocoa topping mixture into the batter; the sauce is formed from this layer during baking.
The pudding is meant to have a wet, saucy texture underneath, so don’t worry if it looks moist after baking.
Using Dutch cocoa powder gives a richer chocolate flavor than natural cocoa.
For added indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Ensure the batter and topping layers are distinct for the classic pudding effect.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American