Save favorite recipes & more!


Chocolate Self Saucing Pudding - A cake that comes with it's own chocolate sauce? what could be better

Chocolate Self-Saucing Pudding

Save Recipe

Hi Bold Bakers!

For Valentine’s Day this year I thought to myself why not make a small recipe of Chocolate Self-Saucing Pudding so you and your loved one can have a single dessert all for yourselves. I know this holiday is mostly about sharing but let’s face it, sharing isn’t something that comes to mind when I think of dessert. 

These puddings are easy to make and don’t require any kitchen equipment except for a bowl and a whisk. For an even more stress-free Valentine’s Day you can make these puddings the day before and then just bake them off fresh after your dinner. Then they will still be warm and gooey when you go to eat them.

Chocolate Self Saucing Pudding recipe, Chocolate Self Saucing Pudding, Chocolate Self Saucing cake, valentines day recipes, valentines day desserts, valentines desserts, chocolate desserts, chocolate cake recipes, chocolate fudge cake

These puddings are not for the faint of heart. They are a double threat with two different types of chocolate in there. The better the chocolate you use the better the self-saucing pudding in the end.

Chocolate Self Saucing Pudding recipe, Chocolate Self Saucing Pudding, Chocolate Self Saucing cake, valentines day recipes, valentines day desserts, valentines desserts, chocolate desserts, chocolate cake recipes, chocolate fudge cake

Looking for even more Valentine’s Day inspiration? Check out my Edible Gift ideas. They are no bake and are fast to make.

Chocolate Self Saucing Pudding recipe, Chocolate Self Saucing Pudding, Chocolate Self Saucing cake, valentines day recipes, valentines day desserts, valentines desserts, chocolate desserts, chocolate cake recipes, chocolate fudge cake

Chocolate Self-Saucing Pudding
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 puddings
Ingredients
  • 3 ½ tablespoon (50g /6 ½oz) butter melted, plus a little extra for greasing
  • 1 cup (125g /4 ¼oz) all purpose flour
  • ⅓ cup plus 2 tablespoons (70g /2 ½oz) light brown sugar
  • ¼ cup (25g /3oz) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 egg, small
  • 1 teaspoon vanilla
  • ½ cup (115ml /4oz) coffee
  • 2 tablespoons (25ml/) milk
  • ⅓ cup (50g / oz) chocolate, roughly chopped into chunks
  • For the sauce
  • ½ cup (100g /4oz) light brown sugar
  • 2 heaped tablespoons (13g) unsweetened cocoa powder
  • ½ cup (115ml/4floz) boiling water
Instructions
  1. Grease 4 regular sized mugs or 4 small ramekins and preheat your oven to 350F / 180C .
  2. Put the flour, sugar, cocoa, baking powder and a pinch of salt in a large mixing bowl and mix until combined.
  3. Whisk together the eggs, melted butter, coffee, vanilla and milk, then pour into the dry ingredients and mix until smooth. Stir in the chocolate chunks.
  4. Divide the batter into 4 containers, filling about ⅔ of the way.
  5. To make the sauce: In a small bowl mix together the boiling water, sugar and cocoa powder until the sugar is dissolved.
  6. Pour the sauce over the chocolate batter. Divide it between the 4 mugs.
  7. Bake on the middle shelf of the oven for 20-25 minutes until the surface looks risen and crisp. Dust with icing sugar, and top with ice cream if you like and serve straight away – as you scoop to the bottom of your mug you should find a gorgeous chocolate sauce underneath!

 

mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

0 Images
Submit Your Photos

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

0 Images
Submit Your Photos

44 Comments

  1. Wajiha on February 9, 2017 at 9:35 am

    Hi Gemma,
    Hoping every thing is good at your end ! 😊
    Gemma I need to discuss a problem with you regarding my baking ..
    whenever I bake a cake on cooling it deflates and gets sunk from the middle.. 😔 And the edges they become tough .. although it tastes good but presentation is greatly affected 😔
    Kindly resolve this issue , I’ll be grateful
    Good day Gemma , good wishes for you 💕

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 1:15 am

      Hi there,
      I would say it may be your oven! This sounds like too consistent a problem to be anything to do with individual recipes. Every recipe will bake in its’ own way, a creaming method recipe will often be cooked at a higher temperature to a batter/liquid type cake recipe. This is an impossible question for me to answer without knowing your oven, your ingredients and your recipe, sorry,
      Gemma 🙂

    • Tayla on February 16, 2017 at 10:09 am

      You might have over mixed your batter. As too much air was incorporated during mixing; the high temperatures in the oven allowed the air to rise too quickly to the surface and when removed for cooling; the drop in temperature caused the center too collapse in.

      • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 1:59 pm

        Good job Tayla,
        Great explanation! it may also be that it was not baked for long enough, a few seconds makes a difference, it is a matter of trying it again to get it right. Thank you for your help,
        Gemma 🙂

  2. Bea on February 9, 2017 at 10:36 am

    Will this recipe work at 6000 ft elevation or do you have any suggestions to ensure success? I’m excited to try this with my partner for Valentine’s Day!

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 1:22 am

      Hi Bea,
      This is a complex problem, it really is dependent on your exact elevation. Colorado State University are the authority on this, an I use their information as a guide. Take a look at this guide too (https://www.kingarthurflour.com/learn/high-altitude-baking.html) these guys have a vested interest in getting this right as they sell their flour at all levels! Print off the chart, it will really help you,
      Gemma 🙂

  3. Prof. Bharat Pandya on February 9, 2017 at 4:11 pm

    I am Professor Bharat , from INDIA. I learn many things from you. I express my thanks from deep of my heart. I was not knowing cooking but now I can confidently bake . Credit goes to you. I have one request , being a vegetarian i don’t eat eggs. Will you please give recipes without eggs also. I have tried your egg substitute advise also. ONCE AGAIN A BIG THANKS💐

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 12:36 pm

      Hello Prof. Bharat,
      that is very kind of you, I am happy to have you with us. I do try to consider vegetarian and vegan followers when designing the recipes. The egg substitute chart will allow you to bake many of the recipes, using the suggested substitutes. I will add more as time goes on.
      Stay tuned for lots more to come,
      Gemma 🙂

  4. Samantha on February 9, 2017 at 6:09 pm

    Hi Emma, Could u make this a serving for 1 instead of 2(I’d like to try it before I make big batch)

    • Samantha on February 9, 2017 at 6:10 pm

      Sorry I meant to put Gemma 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 12:32 pm

      Think I got to this one! yes, do divide it down by 1/2, it will work for you,
      Gemma 🙂

  5. Cheryl Hepler on February 9, 2017 at 9:14 pm

    Can’t wait to try this chocolate pudding!

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 11:58 am

      Do try it Cheryl, I hope it works well for you,
      Gemma 🙂

  6. Khansa Zaina on February 10, 2017 at 2:17 am

    Hi gemma! I make this chocolate self-saucing pudding, and they’re in the oven right now.. and I forgot adding the melted butter 🙁 is that okay?

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 11:58 am

      Oh dear, I am not sure, but you probably know by now, I am sorry, I do not see how it will work for oyu,
      Gemma 🙂

  7. Andry Abboud on February 10, 2017 at 3:50 am

    Love to see you both!
    I will definitely try this recipe.

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 12:11 pm

      Thank you Andry, I hope you enjoy it too,
      Gemma 🙂

  8. Elizabeth on February 10, 2017 at 2:33 pm

    It’s kind of like how you make your homemade brownies

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 11:32 am

      Hi Elizabeth,
      Thank ou for your kind comments. The chocolate I usually use is 72% or so cocoa solids, this melts well, and has loads of flavour too. Anything higher than this can bind when it is heated, it does need a little cocoa butter. I buy mine where I find it, Trader Joes, Walmart or on Amazon, and sometimes I buy a special artisan one, all good though!
      Gemma 🙂

  9. Elizabeth on February 10, 2017 at 2:34 pm

    ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

  10. sana on February 11, 2017 at 7:01 am

    If i don’t want to add chocolate chunks.Can i reject it?

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 9:37 am

      That is just an added richness, so if you want to leave them out you may,
      Gemma 🙂

  11. Profile photo of famiha raisa ria famiha raisa ria on February 11, 2017 at 8:11 am

    u are just AWSOMEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 9:36 am

      And so are you!
      I am delighted with all of the lovely comments, thank you,
      Gemma 🙂

  12. Veraminta j on February 11, 2017 at 8:39 am

    Hi Gemma
    I thought I’d do this recipe for my boyfriend Shooter, coz he’s a choclaholik. I don’t want to ruin everything for Tuesday, so I did a tril run earlier today whilst he was out. I give to my friends as well so I knew it would b absolutely perrrrrfect. Me and my mates loved it, the centre was so oozy and yum and usually with chocolate cakes they can be sticky and u can only eat a bit, but this was light and delish. I recommend this recipe sooooooooooo much!
    Thank you Gemma 😃😃😃😃😃😃😃😃😃😃

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 9:35 am

      Well! he is a lucky boyfriend, and I hope he knows it!
      Thank you for your kind words, it is good to have you with us,
      Gemma 🙂

  13. Bushra choudhary on February 11, 2017 at 10:58 pm

    Plzz make a vedio how 2 make a ceremeal

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 8:44 am

      hi there,
      If you mean caramel it is here already on the website. A salted caramel, and a microwave version, do check these out,
      Gemma 🙂

  14. Elizabeth on February 12, 2017 at 11:58 am

    Where do you usually buy the chocolate for the brownies and what kind of chocolate do you use

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 8:22 am

      I Elizabeth,
      I find this in any store really, but you can get this on Amazon too. 72% cocoa solids chocolate works well for most baking, it has a great flavour, and it melts really well. If you go much higher than that you may find that it ‘seizes’ that is it turns to crumb, it needs some level of cocoa butter in order to be really usable.
      Gemma 🙂

  15. Liz Brewster on February 13, 2017 at 9:06 am

    Gemma – Your conversion of quantities from g to oz look wrong to me. 25g is about 1 oz. So how can 50g butter be 6.5 oz? When on the next line 125g of flour is only 4.25 oz. Please can you check and correct? I don’t measure in cups, so I need to rely on either grammes or in oz, and I am not sure whether either is correct?

    Really want to make these cups of loveliness……so help!!

    Liz

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 10:41 am

      Hi Liz, and you are right, I am sorry!
      This should never have had a measurement attached, it is three tablespoons of melted butter, which will be 50g, and about 1 3/4 oz of butter, but for this recipe I prefer to use tablespoons for measuring,
      Gemma 🙂

  16. elizabeth on February 13, 2017 at 10:02 am

    thank you happy valentines day !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 12:10 pm

      Thank you Elizabeth, and many happy returns to you,
      Gemma 🙂

  17. Profile photo of chocolate addict chocolate addict on February 14, 2017 at 2:09 am

    hi Gemma! This recipe was super helpful and delicious!! Thank you so much Gemma.

    • Profile photo of Gemma Stafford Gemma Stafford on February 14, 2017 at 3:16 am

      Hi there,
      that is great to hear, thank you, I am happy to have you with us,
      Gemma 🙂

  18. nouf on February 14, 2017 at 6:26 am

    hi Gemma!! I would love to try this recipe, it looks sooooo good… but i had a question.. can i store these in the fridge after they are baked? or can i freeze them befare baking and cook them when i would like to serve them?

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 8:30 am

      You can actually do either Nouf.
      I prefer to get the dry ingredients together, and add the wet ingredients just before baking. This is because the raising agent begins to activate as soon as it is wet. This means that it will be spent if left too long without baking, although it can work well enough.
      Items baked in the microwave do not store too well, it is best to bake and eat!
      Gemma 🙂

  19. Jo-Anne on February 14, 2017 at 5:53 pm

    Awesome recipe……so delicious !

    • Profile photo of Gemma Stafford Gemma Stafford on February 15, 2017 at 2:54 am

      Hi Jo-Anne,
      thank you, I am happy that you enjoyed this one,
      Gemma 🙂

  20. Profile photo of lynnebohman lynnebohman on February 16, 2017 at 10:23 am

    Thank you, Gemma, for the wonderful recipe! I made these for Valentine’s Day and we both loved them! My recipe made four. We split one for a snack today and have the other one for later! 🙂

    Thank you also for always giving substitutes for ingredients like the coffee in this recipe. We don’t drink coffee and the pudding was still so rich and yummy!

    I love the cups and saucers that you used too, I know you pick them up all over but I’m going to be on the lookout for those. So cute!
    Lynne

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 1:47 pm

      Hi Lynne,
      thank you for your kind comments. i am happy that you enjoyed this recipe.
      do look around for the cups and saucers, it is actually fun too, especially when you find a treasure in a charity store, for pennies!
      Thank you for being in touch,
      Gemma 🙂

  21. Gigi on February 19, 2017 at 8:40 am

    Hi Gemma. I’d really like to try this recipe but I am not a big fan of coffee. Is it possible to replace it with something else or just leave it out? Thank you 😊

    • Profile photo of Gemma Stafford Gemma Stafford on February 20, 2017 at 12:09 pm

      Hi Gigi,
      Just leave it out, it will be good,
      Gemma 🙂

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This