HOT FUDGE PUDDING CAKE
This hot fudge pudding cake creates its own rich chocolate sauce as it bakes. With a soft, brownie-like top and gooey fudge bottom, it’s the ultimate warm and comforting dessert for chocolate lovers.
Ingredients
For the Cake Batter:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Fudge Topping:
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 ½ cups hot water
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish or similar-sized pan.
Make the Batter:
- In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Stir in milk, melted butter, and vanilla extract until a smooth batter forms.
Spread in Pan:
- Pour the batter into the greased baking dish and spread evenly.
Add Fudge Topping:
- In a separate bowl, mix brown sugar, granulated sugar, and cocoa powder. Sprinkle evenly over the batter. Slowly pour hot water over the top—do not stir.
Bake:
- Bake for 35 minutes, or until the top looks set and the cake is puffed. A rich fudge sauce will form underneath.
Cool Slightly and Serve:
- Let sit for 10–15 minutes before serving. Spoon cake into bowls and drizzle with the hot fudge from the bottom of the pan.
Notes
Make Ahead: Best enjoyed fresh, but you can reheat individual portions in the microwave for 15–20 seconds.
Add-Ins: Top with chocolate chips or chopped nuts before baking for extra texture and flavour.
Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Allergy-Friendly Options: Use dairy-free butter and plant milk to make it non-dairy. Substitute gluten-free flour if needed.
Storage Tips: Store leftovers covered in the fridge for up to 3 days. Reheat before serving for best results.