Decadent Chocolate Pudding Cake with a Gooey Twist

Serving: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.
Storage: Store leftovers in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds before serving.
Variants:

Nutty Delight: Stir in 1/4 cup of chopped walnuts or pecans into the batter for added crunch.
Peppermint Twist: Add 1/2 teaspoon of peppermint extract to the batter for a holiday-inspired flavor.
Mocha Love: Replace 1/4 cup of milk with brewed coffee for a mocha-flavored dessert.
Sugar-Free: Use a sugar substitute like monk fruit sweetener for both the cake and pudding layer to make it keto-friendly.
FAQ:
1. Can I use regular flour instead of almond flour?
Yes, you can substitute almond flour with all-purpose or whole wheat flour. Just adjust the liquid content if needed to maintain a thick batter.

2. Why does the boiling water go on top of the batter?
The boiling water helps create the pudding layer by dissolving the cocoa and sugar as it bakes, forming a gooey sauce underneath the cake.

3. Can I make this cake dairy-free?
Absolutely! Use almond milk, oat milk, or any plant-based milk in place of regular milk.

4. Can I prepare this cake in advance?
This cake is best enjoyed fresh and warm. However, you can prepare the batter ahead of time and bake it just before serving for the freshest results.

Enjoy the magic of this chocolate pudding cake—easy, decadent, and utterly irresistible! 🍫