Hot Fudge Pudding Cake

Hot Fudge Pudding Cake is a decadent dessert that forms two magical layers as it bakes: a rich, gooey chocolate sauce on the bottom and a moist, fudgy cake on top.

It’s the perfect treat for chocoholics and is best served warm with a scoop of vanilla ice cream. This easy-to-make dessert is sure to impress anyone who takes a bite!

Kitchen Equipment Needed

• 9×9-inch baking dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

For the Topping:

• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/4 cup unsweetened cocoa powder

For the Hot Fudge Sauce:

• 1 1/4 cups boiling water

Directions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish lightly with butter or non-stick spray.
2. Prepare the Cake Batter:
   • In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
   • Add the milk, melted butter, and vanilla extract. Stir until well combined and smooth.
   • Spread the batter evenly into the prepared baking dish.
3. Make the Topping:
   • In a small bowl, mix the granulated sugar, brown sugar, and cocoa powder. Sprinkle this mixture evenly over the cake batter.
4. Add the Hot Fudge Sauce:
   • Carefully pour the boiling water over the entire surface of the cake. Do not stir; the water will sink and form the fudgy layer during baking.
5. Bake:
   • Bake for 35–40 minutes, or until the top is set and the cake begins to pull away from the edges of the dish. The bottom will remain gooey and fudgy.
6. Serve:
   • Let the cake cool for 5–10 minutes. Serve warm with a scoop of ice cream or a dollop of whipped cream.

Prep Time

15 minutes

Cook Time

35–40 minutes

Total Time

50–55 minutes

Nutrition (Per Serving – Serves 9)

• Calories: 290
• Protein: 3g
• Carbohydrates: 54g
• Fat: 8g
• Fiber: 2g
• Sodium: 150mg

Expert Tips

• Uniform Fudge Layer: Pour the boiling water slowly and evenly to create a consistent sauce layer.
• Enhance the Flavor: Add a teaspoon of espresso powder to the batter for a deeper chocolate flavor.
• Individual Servings: Bake the cake in ramekins for personal-sized portions. Adjust the baking time to 20–25 minutes.

FAQs

Can I make this cake ahead of time?
Hot Fudge Pudding Cake is best enjoyed fresh and warm. If made in advance, reheat individual portions in the microwave for 20–30 seconds.

Can I use a different size dish?
Yes, but adjust the baking time as needed. A smaller dish will result in a thicker cake and may take longer to bake.

Is there a substitute for boiling water?
Boiling water is essential to create the hot fudge sauce. For extra richness, you can substitute it with boiling coffee or hot milk.

Storing & Reheating

• Storage: Cover and store leftovers in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave for 20–30 seconds to restore the warm, gooey texture.

Substitutions & Variations

• Dairy-Free: Use plant-based milk and butter alternatives.
• Nutty Twist: Sprinkle chopped nuts over the batter before adding the hot water.
• Extra Chocolatey: Add chocolate chips to the batter for bursts of melted chocolate.

Hot Fudge Pudding Cake

Hot Fudge Pudding Cake is a decadent dessert that forms two magical layers as it bakes: a rich, gooey chocolate sauce on the bottom and a moist, fudgy cake on top.

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Equipment

• - 9x9-inch baking dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula

Ingredients

  

• **For the Cake:**
• - 1 cup all-purpose flour
• - 1/4 cup unsweetened cocoa powder
• - 2/3 cup granulated sugar
• - 2 teaspoons baking powder
• - 1/4 teaspoon salt
• - 1/2 cup whole milk
• - 1/4 cup unsalted butter melted
• - 1 teaspoon vanilla extract
• **For the Topping:**
• - 1/2 cup granulated sugar
• - 1/2 cup brown sugar packed
• - 1/4 cup unsweetened cocoa powder
• **For the Hot Fudge Sauce:**
• - 1 1/4 cups boiling water

Instructions

 

• **Preheat the Oven:**
• - Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish lightly with butter or non-stick spray.
• **Prepare the Cake Batter:**
• - In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
• - Add the milk, melted butter, and vanilla extract. Stir until well combined and smooth.
• - Spread the batter evenly into the prepared baking dish.
• **Make the Topping:**
• - In a small bowl, mix the granulated sugar, brown sugar, and cocoa powder. Sprinkle this mixture evenly over the cake batter.
• **Add the Hot Fudge Sauce:**
• - Carefully pour the boiling water over the entire surface of the cake. Do not stir; the water will sink and form the fudgy layer during baking.
• **Bake:**
• - Bake for 35–40 minutes, or until the top is set and the cake begins to pull away from the edges of the dish. The bottom will remain gooey and fudgy.
• **Serve:**
• - Let the cake cool for 5–10 minutes. Serve warm with a scoop of ice cream or a dollop of whipped cream.