Hot Fudge Pudding Cake: 7 Reasons It's Your Next Guilty Pleasure
This rich and indulgent hot fudge pudding cake features a velvety chocolate cake with a gooey chocolate sauce, perfect for chocolate lovers everywhere. Serve it warm with a scoop of ice cream for an irresistible treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cups cake flour sifted
- 1.75 cups granulated sugar
- 0.5 cup Dutch-process cocoa powder
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1.5 cups whole milk
- 5 tablespoons unsalted butter melted
- 1 cup chopped hazelnuts optional
- 2.5 cups dark brown sugar packed
- 0.75 cup cocoa powder
- 4 cups boiling water
Instructions
Preparation Steps
- Preheat the oven to 350°F (180°C). Grease and flour a 9x13-inch baking dish to prevent sticking.
- In a large bowl, mix the flour, granulated sugar, 0.5 cup cocoa powder, baking powder, and salt. Create a well and pour in milk and melted butter. Stir until combined but do not overmix. Fold in hazelnuts if using.
- Evenly spread the batter in the prepared dish.
- In another bowl, whisk together brown sugar and 0.75 cup cocoa powder. Sprinkle this over the batter evenly.
- Gently pour boiling water over the top—do not stir. This will form the sauce.
- Bake for 35-40 minutes until the cake sets on top, whereas a toothpick should reveal a gooey center.
- Let it cool for 15 minutes. Spoon cake and sauce into bowls and serve warm with ice cream or whipped cream.
Notes
For a nut-free version, simply omit the hazelnuts. To make it gluten-free, use a substitute flour blend. Refrigerate leftovers and reheat to enjoy.