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.
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.