Hot Fudge Chocolate Pudding Cake
A rich, gooey hot fudge pudding cake with a soft chocolate cake on top and warm fudgy sauce below, perfect for a cozy dessert.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1/4 cup unsweetened cocoa powder for batter
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup brown sugar for topping
- 1/4 cup cocoa powder for topping
Wet Ingredients
- 1/2 cup milk can substitute with non-dairy milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1/2 cup chopped nuts optional
- 1 3/4 cup hot water not boiling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large bowl, whisk together the flour, sugar, 1/4 cup cocoa, baking powder, and salt.
- Add the milk, melted butter, and vanilla; stir until smooth.
- Fold in the nuts if using.
Assembly
- Spread the batter evenly in the greased dish.
- In a small bowl, mix the brown sugar and the remaining 1/4 cup cocoa; sprinkle this mixture evenly over the batter.
- Carefully pour the hot water over the top. Do not stir.
Baking
- Bake for 35–40 minutes, until the top is set and the edges pull away slightly from the dish.
- Let the cake cool for a few minutes. Scoop portions that include the fudgy sauce that forms below the cake.
Serving
- Serve warm, with ice cream or whipped cream if desired.
Notes
For best results, use hot (but not boiling) water so it won’t shock the batter and do not stir after pouring the water. Serve warm for the best fudgy sauce.