Chocolate & Cake Pudding

To make chocolate pudding from scratch, combine 1/3 cup of sugar, 1/4 cup of unsweetened cocoa powder, 1/4 cup of cornstarch, and a pinch of salt in a saucepan. Gradually whisk in 2 3/4 cups of milk and cook over medium heat, stirring constantly until it thickens. Remove from heat and stir in 1 teaspoon of vanilla extract. Allow it to cool before layering it with the crumbled cake.

Yes, you can definitely use a gluten-free cake for this recipe. Just ensure that the cake is made with gluten-free flour or is labeled gluten-free. This way, you can enjoy a delicious dessert that is suitable for those with gluten sensitivities.

To store leftover Chocolate & Cake Pudding, cover it tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 days. Just be sure to give it a gentle stir before serving if the layers have settled.

For a complete dessert experience, consider pairing your Chocolate & Cake Pudding with fresh berries, such as strawberries or raspberries, which add a nice tartness. A scoop of vanilla ice cream or a drizzle of caramel sauce can also enhance the flavors beautifully.

Absolutely! If you're looking for a lighter option, you can substitute whipped cream with whipped coconut cream or a dairy-free whipped topping. For a healthier alternative, Greek yogurt can also be used, adding a tangy flavor while keeping it creamy.