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Hot Fudge Chocolate Pudding Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 74 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Hot Fudge Chocolate Pudding Cake is a decadent dessert with a rich chocolate cake layer topped with a luscious hot fudge sauce that forms as the cake bakes. Perfect for serving warm with ice cream or whipped cream, this dessert is both comforting and indulgent, featuring a moist chocolate pudding base under a delicate cake crust.

Ingredients

For the Cake Batter

  • 1 cup all-purpose flour
  • 1/2 cup white granulated sugar
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 tsp pure vanilla extract

For the Hot Fudge Topping

  • 1/2 cup white granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 tbsp cocoa powder (unsweetened)
  • 1-1/4 cups boiling water

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking pan. Boil water in advance to use in the hot fudge sauce layer.
  2. Make Cake Batter: In a mixing bowl, combine the flour, 1/2 cup granulated sugar, cocoa powder, baking powder, and salt. Stir in the milk, melted butter, and vanilla extract until the mixture is smooth. Spread the batter evenly in the prepared baking pan.
  3. Prepare Topping Mixture: In a separate bowl, mix together 1/2 cup white granulated sugar, the light brown sugar, and cocoa powder. Sprinkle this sugar and cocoa mixture evenly over the batter in the pan.
  4. Add Boiling Water: Carefully pour the boiling water over the top of the batter and sugar mixture without stirring, allowing it to sink and create the pudding sauce.
  5. Bake: Bake the cake in the preheated oven for 35 minutes or until the center is nearly set but still slightly jiggly.
  6. Cool and Serve: Allow the cake to cool for about 15 minutes so the hot fudge sauce thickens. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

  • Do not stir after adding boiling water to maintain the separation between the cake layer and hot fudge pudding.
  • Use a 9-inch square baking pan for best results.
  • Serve warm for the best texture and flavor experience.
  • Can be stored covered in the refrigerator and reheated gently before serving.

Find it online: https://slsrecipes.com/hot-fudge-chocolate-pudding-cake-recipe-2/