Description

If you’re searching for a dessert that combines simplicity and indulgence, look no further than this Chocolate Fudge Pudding Cake. With its gooey chocolate center and light, fluffy cake layer, it’s a dessert that satisfies every chocolate lover’s craving. Ready in just 40 minutes, this recipe is perfect for any occasion, whether it’s a family gathering or a cozy night at home.

Ingredients

1 cup all-purpose or cake flour
½ teaspoon salt
5 tablespoons unsweetened cocoa powder, divided
2 teaspoons baking powder
1 cup granulated sugar, divided
½ cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
½ cup brown sugar
2 cups hot water
Optional toppings: cherry pie filling, vanilla ice cream

Instructions

Step 1: Preheat the Oven
Set your oven to 350°F and prepare a 2-quart baking dish.

Step 2: Mix the Dry Ingredients
In the baking dish, combine the flour, salt, 2 tablespoons of cocoa powder, baking powder, and ½ cup of granulated sugar.

Step 3: Prepare the Wet Ingredients
In a separate bowl, whisk together the milk, melted butter, and vanilla extract. Pour this mixture into the dry ingredients and mix until smooth.

Step 4: Add the Topping
Combine the remaining 3 tablespoons of cocoa powder, ½ cup granulated sugar, and brown sugar in a small bowl. Sprinkle this mixture evenly over the batter.

Step 5: Pour the Hot Water
Gently pour the hot water over the batter without stirring.

Step 6: Bake the Cake
Bake in the preheated oven for 30-40 minutes, or until the top is set and firm to the touch.

Step 7: Serve and Enjoy
Scoop the warm pudding cake into individual dishes, ensuring you get the gooey chocolate sauce at the bottom. Top with cherry pie filling and vanilla ice cream for an extra-special treat.

Notes

Serving Tips

Serve the cake warm to enjoy the gooey chocolate pudding layer at its best.
Use a large spoon to scoop portions, ensuring each serving has both the cake and pudding.
Pair it with vanilla ice cream or whipped cream for a creamy contrast.
Add fresh fruit like strawberries or raspberries for a refreshing burst of flavor.
Drizzle with chocolate syrup for extra decadence or sprinkle with powdered sugar for a decorative touch.

Storage Tips

Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 3 days. The pudding layer may thicken slightly as it cools, but reheating will restore its gooey texture.
Freezing: While the cake is best enjoyed fresh, you can freeze it for up to 2 months. Wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag or container.
Reheating: Reheat leftovers in the microwave for 20-30 seconds per serving. Add a splash of milk or cream before reheating to maintain the pudding’s creamy consistency.