Chocolate pudding cake is a low fat chocolate cake with fresh summer berries.

My mom used to make chocolate pudding cake quite often. It’s low in fat and doesn’t use many ingredients, so it’s pretty cheap and quick to make. You know that children’s book Thunder Cake? My kindergartener felt inspired to make chocolate-strawberry cake during a thunderstorm.

Print Recipe

Berry Chocolate Pudding Cake

Prep Time14

Cook Time35

Servings: 8

Calories: 224kcal

Ingredients

1½ cup berries of your choice
1⅛ cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup all-purpose flour
1 egg
3 tablespoon liquid egg whites
1 tablespoon canola oil
½ cup skim milk
1 teaspoon vanilla extract
1¼ cups boiling water

Instructions

Preheat the oven to 350 °F
Scatter the berries on the bottom of an 8×8 square baking dish
In a small bowl, stir together 6 tablespoons of the sugar and ¼ cup of the cocoa powder and set it aside.
An a larger bowl, stir together the dry ingredients: the flour, ¾ cup of sugar, ¼ cup of cocoa powder, baking powder and salt
In another bowl, whisk together the wet ingredients – the egg, egg white, canola oil, skim milk and vanilla.
Pour the wet ingredients into the flour mixture and stir with a spatula until well-mixed. Then, pour the whole thing into the baking dish on top of the berries.
Boil 1¼ cups of water and stir the boiling water together with the reserved 6 tablespoons of sugar and ¼ cup cocoa powder. Pour this mixture into the baking dish, right on top of the batter.
Pop the baking dish in the oven for 30 to 35 minutes, or until a toothpick or knife inserted into the center of the cake comes out clean(ish) — you might end up with a few crumbs because it's a pretty wet and sticky cake, but the cake should look more or less "set" in the middle.
Be sure to store any leftovers in the refrigerator!