Chocolate Pudding Cake

Chocolate Pudding Cake

Malted milkshake turned into a decadent Chocolate Pudding Cake that might be more chocolate than actual cake! Chocolate malted milk is combined with sour cream and dark, strong coffee for the layers. Then we added a pudding layer with even more chocolate malt and malted milk ball candy. Finally, this beauty is topped with a silky chocolate frosting and (you guessed it!) malted milk candy. 

5.0 from 1 reviews
Chocolate Pudding Cake
Makes 1 (9-inch) cake
  • 2¼ cups (281 grams) all-purpose flour
  • 1 cup (85 grams) unsweetened cocoa powder, plus more for dusting
  • 2½ teaspoons (12.5 grams) baking soda
  • 2 teaspoons (2 grams) espresso powder
  • 1¼ teaspoons (6.25 grams) baking powder
  • 1¼ teaspoons (3.75 grams) kosher salt
  • 2¼ cups (450 grams) granulated sugar
  • 1 cup (240 grams) sour cream, room temperature
  • ⅔ cup (149 grams) canola oil
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ½ cup (120 grams) whole milk, room temperature and divided
  • 2 large eggs (100 grams), room temperature
  • 2 large egg yolks (37 grams), room temperature
  • 2 tablespoons (12 grams) chocolate malt mix, divided
  • 1½ teaspoons (6 grams) vanilla extract
  • 1¼ cups (300 grams) hot strong brewed coffee
  • ¼ cup (33 grams) finely chopped malted milk balls (optional)
  • Chocolate Pudding (recipe follows)
  1. Preheat oven to 350°F (180°C). Butter 2 (9-inch) round cake pans. Line bottom of pans with parchment paper. Dust sides with cocoa, tapping out excess.
  2. In a large bowl, sift together flour, cocoa, baking soda, espresso powder, baking powder, and salt. Whisk to ensure flour mixture is well combined; transfer to the bowl of a stand mixer fitted with the paddle attachment.
  3. In a large bowl, whisk together granulated sugar, sour cream, oil, brown sugar, ¼ cup (60 grams) milk, eggs, egg yolks, 1 tablespoon (6 grams) malt mix, and vanilla. With mixer on low speed, gradually add sugar mixture to flour mixture, beating just until combined and stopping to scrape sides of bowl. Gradually add hot coffee, beating until combined and stopping to scrape sides of bowl. Divide batter between prepared pans. Lightly tap pans on a kitchen towel-lined counter a few times.
  4. Bake until a wooden pick inserted in center comes out clean, 34 to 40 minutes. (Do not open oven door or test cakes too early.) Let cool in pans for 15 minutes. Run a knife around edges. Remove from pans, and let cool completely on a wire rack.
  5. Level cooled cake layers, if desired; discard parchment. Place 1 layer on a cake turntable or a serving plate. Using a wooden pick, gently poke several holes in top of cake layer.
  6. In a small bowl, whisk together remaining ¼ cup (60 grams) milk and remaining 1 tablespoon (6 grams) malt mix. Brush half of milk mixture onto cake layer.
  7. Spoon ½ cup (142 grams) Silky Chocolate Frosting into a pastry bag; cut a ½-inch opening in tip. Pipe a ½-inch-tall border around edge of cake layer.
  8. Add finely chopped malted milk balls (if using) to Chocolate Pudding; stir until well combined and mixture is spreadable. Spoon dollops of pudding all over top of cake layer; using a small offset spatula, gently spread evenly inside piped border. Top with remaining cake layer, flat side up. Using
  9. a wooden pick, gently poke several holes
  10. in cake layer; brush with remaining milk mixture. Spread a thin layer of frosting on sides and top of cake to create a crumb coat; refrigerate for 30 minutes.
  11. Spread and swoop remaining Silky Chocolate Frosting on top and sides of cake as desired. Just before serving, garnish with chopped malted milk balls, if desired. (See Note.)
Malted milk ball garnish may get a bit chewy after sitting for long periods of time. If assembling cake ahead of time, be sure to chop and add milk ball garnish just before serving.



5.0 from 1 reviews
Silky Chocolate Frosting
Makes about 5 cups
  • 8 ounces (226 grams) 60% cacao bittersweet chocolate, finely chopped
  • ¾ cup (170 grams) unsalted butter, cubed
  • 6¾ cups (810 grams) confectioners’ sugar, sifted
  • 1 cup (240 grams) sour cream, room temperature
  • ½ cup (47 grams) chocolate malt mix
  • ¼ cup (21 grams) unsweetened cocoa powder
  • 1½ teaspoons (6 grams) vanilla extract
  • 1 teaspoon (1 gram) espresso powder
  1. In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Remove from heat; let cool for 5 minutes.
  2. In the bowl of a stand mixer, beat confectioners’ sugar, sour cream, malt mix, cocoa, vanilla, and espresso powder at low speed until smooth and well combined, stopping to scrape sides of bowl. Gradually add melted chocolate mixture, beating until well combined and stopping to scrape sides of bowl. Increase mixer speed to medium-low, and beat until smooth, well combined, and slightly fluffy, about 1 minute. Use immediately.

5.0 from 1 reviews
Chocolate Pudding
Makes about 1 cup
  • ½ cup (100 grams) granulated sugar
  • 2 tablespoons (16 grams) cornstarch
  • ¼ teaspoon kosher salt
  • ¾ cup (180 grams) heavy whipping
  • cream
  • ⅓ cup (80 grams) whole milk
  • 2 ounces (57 grams) 60% cacao
  • bittersweet chocolate, finely chopped
  • (about ⅓ cup)
  • ¼ teaspoon (1 gram) vanilla extract
  1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Whisk in cream and milk. Whisk in chocolate. Bring to a boil over medium heat. Cook, whisking constantly, for 3 minutes. Remove from heat, and stir in vanilla. Transfer to a medium glass bowl, and cover with plastic wrap, pressing wrap directly onto surface of pudding to prevent a skin from forming. Refrigerate until completely chilled, 2 to 3 hours or up to overnight. (See Note.) Stir until softened and smooth before using.
You may want to let Chocolate Pudding refrigerated for longer periods of time stand at room temperature until slightly softened, about 30 minutes. This can make it even easier to spread.
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