Hot Fudge Pudding Cake
This decadent Hot Fudge Pudding Cake features a rich, gooey chocolate sauce that forms underneath a fluffy cake layer while baking. It's a classic dessert that's perfect for any occasion and delivers bakery-style comfort at home.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 2 tbsp unsweetened cocoa powder plus extra for dusting
- 2 tsp baking powder aluminum-free
- 0.5 tsp salt
- 0.75 cup whole milk room temperature
- 1 tbsp vegetable oil
- 1 tsp vanilla extract vanilla bean is preferable
Fudge Sauce
- 0.75 cup brown sugar packed
- 0.25 cup granulated sugar
- 0.33 cup unsweetened cocoa powder
- 1.5 cups hot water boiling, from kettle
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish and dust the bottom with a little cocoa powder to prevent sticking.
- In a large mixing bowl, sift together the flour, 0.75 cup granulated sugar, 2 tbsp cocoa powder, baking powder, and salt. Whisk to combine thoroughly.
- In a separate bowl, whisk the milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry, mixing until just combined and the batter is smooth.
- Spread the batter evenly into the prepared baking dish.
- In a medium bowl, mix the brown sugar, 0.25 cup granulated sugar, and 0.33 cup cocoa powder. Sprinkle this mixture evenly and gently on top of the batter.
- Carefully pour the boiling hot water over the top of the entire mixture. DO NOT STIR. This will create the fudge layer underneath.
- Bake for 35 to 40 minutes, or until the top is set and a cake-like layer has formed. The center should still look wet and saucy—this is the fudge layer.
- Let cool for 15 minutes before serving. Scoop from the dish with a large spoon, making sure to get both cake and sauce with each serving.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. Leftovers can be stored covered in the fridge for up to 3 days and reheated for a few minutes in the oven.