Chocolate Pudding Cake Recipe (with Sour Cream)

Heat the oven to 350°F (175°C). Grease your cake pan and dust lightly with flour, or line the bottom with parchment.

In a bowl, whisk sour cream, eggs, and the melted (cooled) butter until smooth. Add a pinch of salt if using.

Tip in the instant chocolate pudding mix. Stir until you don’t see dry pockets; mix just until combined to keep the cake tender.

Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter once or twice to release large bubbles.

Bake for about 55 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.

Let the cake rest in the pan for 10 minutes, then turn out onto a rack to cool completely. Slice into 16 pieces to serve.