chocolate caramel pudding cake


Chocolate caramel pudding cake

This cake is so elegant, colorful and attractive to serve as a dessert for all kind of occasions.


For caramel:

  • ½ cup sugar
  • 3tbsp hot water

For pudding:

  • 500ml whole milk
  • 5 eggs
  • 2tbsp sugar
  • 1 cup sweetened condensed milk
  • 1 tsp vanilla essence

For chocolate sponge cake:

  • 4 eggs
  • ¼ cup flour
  • 2tbsp corn flour
  • 2tbsp cocoa powder (Cadbury cocoa is the best)
  • ½ tsp salt
  • ¾ cup granulated sugar
  • 1/2 tsp baking powder
  • 1tsp vanilla essence
  • 2tbsp melted butter

Chocolate caramelC


Preparing caramel:

Grease one 9 inch (23 cm) cake pan or any kind of baking pan.
Pour sugar and 2tbsp water into a bowl and heat the bowl.when melts the sugar into a liquid with medium heat, gently shake the pan. Stir continuously on low heat until the color becomes light brown, and then turn off. Add 1tbsp boiling hot water into the caramel mixer. Pour the caramel into the baking pan; gently turn the bottom of the baking pan covered with caramel.set aside for cool completely.

Preparing pudding:

Heat milk, condensed milk and sugar in a bowl until melts the sugar. Turn off the heat and let it cool completely.
In a blender add eggs, vanilla essence and milk mixer. Blend it for 2 minutes or until well combined.
Now pour the pudding mixer into the baking pan which already has caramel liquid.

Preparing chocolate sponge cake:

Preheat oven to 350 degrees F (180 degrees C) and prepare a water bath (baking tray that hold your baking pan is filled about halfway with boiling water).
In a bowl, sift the flour, salt, baking powder and cocoa powder.
Separate egg whites from yolks (make sure there are no traces of yolk in whites, otherwise it will be difficult to beat into a white mixture).
In a clean mixing bowl, with the whisk attachment beat the egg whites until foamy. Add the sugar and beat at medium-high speed until stiff peaks form. Add egg yolks and vanilla and beat at low speed for 30 seconds until they are well combined.
Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Now add 2tbsp melted butter into the mixer. Stir well.
Now pour the cake mixer over the pudding mixer. Because there are a lot of bubbles of egg white in the batter of cake, so the proportion of the batter of cake liquid will be lighter than the liquid of Pudding, and will float on the surface.


Place this baking pan in the water bath and stick the whole thing into your preheated oven. Bake for about 45 minutes.


Let it cool completely. Cover and place in the refrigerator for several hours, preferably overnight. Now turn the cake over the plate. Clean the excess sugar syrup from the cake with a kitchen towel.

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