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HOT FUDGE PUDDING CAKE

Delicious Hot Fudge Pudding Cake with Melting Chocolate Sauce

Indulge in this easy Hot Fudge Pudding Cake with a rich chocolate sauce. Perfect for any occasion and a crowd favorite.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling Time 10 minutes
Total Time 49 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Mixture
  • 1 cup Granulated Sugar Sweetness for balancing flavors; you can reduce slightly for less sweetness.
  • ¼ cup Unsweetened Cocoa Powder The heart of the chocolate flavor; dark chocolate cocoa can add extra richness.
  • 1 cup All-Purpose Flour Provides structure and lightness; swap with a gluten-free blend for a gluten-free version.
  • 1 tbsp Baking Powder A leavening agent ensuring a fluffy cake; don't substitute with baking soda for best results.
  • ½ tsp Salt Enhances the overall flavor profile of the cake.
For the Wet Mixture
  • 1 cup Milk Adds moisture; try almond milk for a dairy-free option.
  • ½ cup Unsalted Butter Adds a lovely richness; coconut oil works well for a dairy-free alternative.
  • 1 large Egg Yolk Contributes moisture and richness; substitute with a flax egg for a vegan version.
  • 1 tsp Vanilla Extract Enhances the cake's aroma and flavor.
For the Sauce
  • 1 cup Semisweet Chocolate Chips Infuses each bite with gooey chocolate goodness; dark chocolate chips can give a deeper flavor.
  • 1 cup Boiling Water This is crucial for creating that luscious fudge sauce beneath the cake; ensures proper texture development.

Equipment

  • 8-inch square baking pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for HOT FUDGE PUDDING CAKE
  1. Preheat your oven to 350°F (175°C).
  2. Lightly spray an 8-inch square baking pan with non-stick cooking spray.
  3. In a medium bowl, whisk together ½ cup of granulated sugar and ¼ cup of unsweetened cocoa powder.
  4. In a large mixing bowl, whisk together the remaining granulated sugar, all-purpose flour, the rest of the cocoa powder, baking powder, and salt.
  5. In a medium bowl, combine the milk, melted unsalted butter, egg yolk, and vanilla extract.
  6. Gradually add the wet ingredient mixture into the bowl of dry ingredients, stirring gently just until combined.
  7. Transfer the cake batter into your prepared baking pan, using a spatula to spread it evenly.
  8. Sprinkle the reserved cocoa and sugar mixture evenly over the top of the cake batter.
  9. Very gently pour boiling water over the top of the batter and cocoa mixture.
  10. Place the baking pan in your preheated oven and bake for 22-24 minutes.
  11. Once baked, carefully remove the pan and allow the Hot Fudge Pudding Cake to cool on a wire rack for about 10 minutes.
  12. Scoop generously onto plates and serve your Hot Fudge Pudding Cake warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Notes

This dessert is best enjoyed warm, as the gooey sauce is at its peak when fresh from the oven.