Baked Chocolate-Stout Pudding Cake with Whipped Cinnamon Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, fudgy chocolate cake bakes with a stout beer base, creating a gooey pudding beneath a cakey top, served with cinnamon-infused whipped cream. This American-inspired recipe, ready in about 60 minutes, layers all-purpose flour, granulated sugar, unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a large bowl, sift together 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/2 tsp salt.
  2. Step 2: Whisk in 1/2 cup melted unsalted butter and 1 cup stout beer until smooth and combined, forming the cake batter.
  3. Step 3: Pour the batter evenly into a greased 8-inch square baking dish.
  4. Step 4: In a separate bowl, combine 1/2 cup brown sugar and 3/4 cup hot water, stirring until the sugar dissolves. Carefully pour this mixture evenly over the batter in the dish—it will sink and create the pudding layer.
  5. Step 5: Bake for 40-45 minutes until the cake is set on top but still gooey beneath.
  6. Step 6: While baking, whip 1 cup heavy cream with 1 tsp ground cinnamon and 1 tsp vanilla extract on high speed until soft peaks form.
  7. Step 7: Serve warm pudding cake with a generous dollop of the cinnamon whipped cream spooned on top.

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