Description
This Hot Fudge Chocolate Pudding Cake is a magical dessert where a rich, gooey chocolate sauce forms underneath a soft, fudgy cake as it bakes. It’s an easy and irresistible treat perfect for satisfying any chocolate craving.
Ingredients
Units
Scale
For the Cake Batter:
- 1 cup (125g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 tbsp (15g) unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) milk
- 2 tbsp (30ml) vegetable oil
- 1 tsp vanilla extract
For the Topping:
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (20g) unsweetened cocoa powder
For the Hot Fudge Sauce:
- 1 1/4 cups (300ml) hot water
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking dish or a similar-sized pan.
- Make the Cake Batter:
- In a medium mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
- Stir in the milk, vegetable oil, and vanilla extract until smooth.
- Spread the batter evenly into the prepared baking dish.
- Prepare the Topping:
- In a small bowl, mix the granulated sugar, brown sugar, and cocoa powder. Sprinkle this mixture evenly over the batter in the dish.
- Add the Hot Fudge Sauce:
- Slowly pour the hot water over the topping layer. Do not stir—the liquid will sit on top and create the sauce as it bakes.
- Bake the Cake:
- Bake for 35-40 minutes, or until the top is set and slightly puffed. The sauce will be bubbling underneath.
- Serve:
- Let the cake cool for 5-10 minutes before serving. Spoon into bowls, making sure to scoop up the gooey fudge sauce. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
Notes
- For a deeper chocolate flavor, use Dutch-processed cocoa powder.
- Store leftovers in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds to restore the gooey texture.
- Add-ins like chocolate chips or nuts can be mixed into the batter for extra texture.