Hot Fudge Chocolate Pudding Cake
Indulge in this irresistible Hot Fudge Chocolate Pudding Cake! A rich, gooey, and decadent dessert with a warm fudge sauce that forms right beneath the cake. Perfect for chocolate lovers, it’s a sweet treat for any occasion. Top with a scoop of ice cream or whipped cream for the ultimate dessert experience!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert, Cake, Comfort Food
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Cake:
- 1 cup all-purpose flour
- 1/2 cup white granulated sugar
- 1/4 cup cocoa powder (unsweetened)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
For the Fudge Sauce:
- 1/2 cup white granulated sugar
- 1/2 cup packed light brown sugar
- 3 tablespoons cocoa powder (unsweetened)
- 1–1/4 cups boiling water
Instructions
- Preheat the Oven:
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square baking pan.
- Boil water in a kettle while preparing the cake.
- Prepare the Cake:
- In a bowl, combine 1/2 cup granulated sugar with the flour, cocoa powder, baking powder, and salt.
- Add in the milk, melted butter, and vanilla extract. Whisk until smooth and free of lumps.
- Pour the batter into the prepared pan and spread evenly.
- Prepare the Fudge Sauce:
- In a separate bowl, combine the remaining 1/2 cup white sugar, brown sugar, and cocoa powder.
- Evenly sprinkle the sugar-cocoa mixture over the cake batter.
- Slowly pour the boiling water over the top, but do not stir. Allow the water to sit on top.
- Bake the Cake:
- Bake for 35 minutes or until the center is almost set and a toothpick inserted into the cake comes out with some moist crumbs.
- Remove from the oven and allow the cake to cool for 15 minutes.
- Serve:
- Serve in dessert dishes with a scoop of vanilla ice cream or whipped cream. Spoon the hot fudge sauce from the bottom of the pan over the top of each serving.
Notes
- For extra richness, use whole milk or cream instead of regular milk.
- The cake may look a little liquidy when you first pull it out of the oven, but it will set as it cools.
- Top with a dusting of powdered sugar for an elegant finish.
Nutrition
- Serving Size: 1 piece
- Calories: 375 kcal
- Sugar: 50g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg