If you’re a chocolate lover, this Hot Fudge Chocolate Pudding Cake is a dream come true! It’s a magical dessert where a simple batter transforms into a rich, gooey cake with a luscious layer of hot fudge sauce underneath. The best part? It’s easy to make, requires no fancy equipment, and is perfect for serving warm with a scoop of vanilla ice cream.
Ingredients
For the Cake Batter:
- 1 cup (125g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1/4 cup (25g) unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) milk
- 1/4 cup (57g) unsalted butter, melted
- 1 tsp vanilla extract
For the Fudge Sauce:
- 1/2 cup (100g) packed brown sugar
- 1/4 cup (25g) unsweetened cocoa powder
- 1 1/4 cups (300ml) boiling water
Instructions
Step 1: Prepare the Batter
1️⃣ Preheat your oven to 350°F (175°C) and grease an 8×8-inch (20×20 cm) baking dish.
2️⃣ In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3️⃣ Stir in milk, melted butter, and vanilla extract until combined. The batter will be thick.
4️⃣ Spread the batter evenly into the prepared baking dish.
Step 2: Make the Fudge Sauce
1️⃣ In a small bowl, mix brown sugar and cocoa powder together.
2️⃣ Sprinkle the mixture evenly over the cake batter (do not stir).
3️⃣ Carefully pour boiling water over the entire mixture. Do not stir! The water will sit on top, but as it bakes, it will sink and create a delicious fudge sauce underneath.
Step 3: Bake & Serve
1️⃣ Bake for 35-40 minutes, or until the top is set but the cake is still slightly jiggly.
2️⃣ Let the cake rest for 5-10 minutes to allow the fudge sauce to thicken.
3️⃣ Serve warm with vanilla ice cream or whipped cream. Spoon the cake from the bottom to get the gooey sauce with each bite!
Cooking Notes & Tips
✔ Don’t Stir the Water! – It may feel odd, but the magic happens when the water sinks, creating the fudge sauce.
✔ Use Fresh Boiling Water – Ensures the sugar dissolves and creates a smooth sauce.
✔ For Extra Flavor – Add espresso powder or chocolate chips to intensify the richness.
✔ Make it in a Slow Cooker – Cook on low for 2.5-3 hours for a hands-off approach.
Keto & Low-Carb Version
🔹 Substitute flour with almond flour (3/4 cup) and add 1/2 tsp xanthan gum for texture.
🔹 Replace sugar with a keto-friendly sweetener like monk fruit or erythritol.
🔹 Swap cocoa powder for unsweetened dark cocoa to reduce carbs.
Frequently Asked Questions (FAQs)
🔹 Can I make this ahead of time?
This dessert is best served fresh and warm, but you can reheat leftovers in the microwave.
🔹 How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat before serving.
🔹 Can I use a different pan size?
Yes! A 9×9-inch pan will work but may require less baking time.
🔹 What’s the best topping for this cake?
Classic vanilla ice cream, whipped cream, or a drizzle of chocolate syrup makes it even better!
This Hot Fudge Chocolate Pudding Cake is the ultimate comfort dessert. It’s rich, gooey, and incredibly easy to make, making it the perfect choice for family gatherings, potlucks, or a cozy night in. Try it once, and you’ll be hooked! 🍫
