Chocolate Pudding Cake Recipe (with Sour Cream)
This chocolate pudding cake recipe aims for a moister texture with instant chocolate pudding mix and sour cream. The ingredients are few, the how-to steps are clear: mix, pour into the mold, bake and let rest. A cake served in slices, suitable for tea or coffee.
Ingredients
Ingredients
Step-by-Step Method
Prepare the oven and mold
Preheat the oven to 175°C. Grease the cake mold and lightly flour it or line the bottom with baking paper.
Beat the wet mixture
In a bowl, whisk sour cream, eggs and warm melted butter until smooth. Add a pinch of salt now if you want.
Add the pudding mixture
Add instant chocolate pudding mix. Mix with a spatula or whisk until there are no lumps; Be careful not to over-whisk.
Pour into the mold
Transfer the dough to the mold and smooth the top. You can tap the mold on the counter 1-2 times to avoid any bubbles.
Bake
Bake in the preheated oven for about 55 minutes. Insert the toothpick into the middle; If it comes out with clean or slightly moist crumbs, it is okay.
Rest and slice
Let the cake rest in the tin for 10 minutes, then transfer it to a wire rack and cool completely. When it cools down, cut it into 16 slices and serve.