Hot Fudge Chocolate Pudding Cake

This warm, gooey dessert creates its own rich fudge sauce while baking. Here’s how to make it!

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Ingredients

For the Cake Batter:

• 1 cup (125g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/4 cup (30g) unsweetened cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) milk
• 1/3 cup (75g) unsalted butter, melted
• 1 tsp vanilla extract

For the Topping:

• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar, packed
• 1/4 cup (30g) unsweetened cocoa powder

For the Hot Fudge Sauce:

• 1 3/4 cups (420ml) boiling water

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Construction

1. Prepare the Oven and Baking Dish:
   • Preheat your oven to 350°F (175°C).
   • Lightly grease an 8×8-inch (20×20 cm) baking dish or similar-sized pan.
2. Make the Cake Batter:
   • In a medium bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, and salt.
   • Stir in the milk, melted butter, and vanilla extract until smooth.
   • Spread the batter evenly in the prepared baking dish.
3. Add the Topping:
   • In a separate bowl, combine the granulated sugar, brown sugar, and cocoa powder. Sprinkle this mixture evenly over the cake batter.
4. Pour the Hot Fudge Sauce:
   • Carefully pour the boiling water over the entire mixture. Do not stir! This will create the fudge sauce as the cake bakes.
5. Bake:
   • Bake in the preheated oven for 35–40 minutes, or until the top of the cake is set and slightly cracked. The bottom will remain gooey and pudding-like.
6. Cool and Serve:
   • Let the cake cool for about 10–15 minutes to allow the sauce to thicken slightly. Serve warm with a scoop of vanilla ice cream or whipped cream.

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Variations

1. Dark Chocolate Lover’s Version: Replace regular cocoa powder with Dutch-processed cocoa for a richer flavor.
2. Nutty Delight: Add 1/2 cup chopped walnuts or pecans to the batter for added texture.
3. Mocha Twist: Add 1 tsp espresso powder to the dry ingredients for a coffee-infused flavor.
4. Salted Caramel: Drizzle salted caramel sauce over the top before serving for a sweet-salty combination.
5. Mint Chocolate: Add 1/2 tsp peppermint extract to the batter and sprinkle crushed peppermint candies on top after baking.

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Tips

• Pan Size: Use a deep dish to prevent the fudge sauce from overflowing.
• Boiling Water: Ensure the water is boiling hot when pouring it over the batter to help create the sauce.
• Testing Doneness: The top should be set and cake-like, but the bottom will remain gooey; this is normal.
• Leftovers: Store in the refrigerator for up to 3 days. Reheat individual servings in the microwave.

Enjoy this decadent Hot Fudge Chocolate Pudding Cake!