Triple Chocolate Pudding Cake

Here is the magic trick: you pour liquid right over raw cake batter and slide it into the oven. Sounds wrong, feels wrong, but 45 minutes later you pull out a pan of warm chocolate cake sitting on top of its own silky, spoonable pudding sauce.

Cocoa powder, chocolate syrup topping, and semisweet chips deliver chocolate from three different angles, each adding a different depth and sweetness to every warm, gooey spoonful.

Bisquick keeps the cake layer quick to mix with no measuring out flour, baking powder, and salt separately.

Scoop it warm into bowls and dig down to the bottom for that molten pudding layer. A crown of whipped cream is not optional here.

Pro Tips

• Do not stir after pouring the liquid mixture over the batter. It needs to stay layered so the pudding forms on the bottom during baking.
• Let it rest a full 15 minutes after baking. The pudding layer thickens as it cools slightly and becomes easier to spoon.
• Serve this warm, not hot and not cold. That is when the textures and flavors are at their peak.
• Use the best cocoa powder you can find. Dutch-process gives a smoother, less bitter chocolate flavor.