Description

Indulge in the ultimate dessert experience with this Hot Fudge Chocolate Pudding Cake. It’s a rich, gooey, and decadent treat that combines the best of both worlds: a moist chocolate cake with a luscious hot fudge sauce that magically forms during baking. Perfect for chocolate lovers, this dessert is easy to make and sure to impress.

Ingredients

For the Cake:

1 cup all-purpose flour (or plain flour)
1/2 cup white granulated sugar
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract

For the Fudge Sauce:

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

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan. Pre-boil water in a kettle while preparing the cake.

2. Make the Cake Batter: In a medium bowl, combine 1/2 cup granulated sugar with the flour, cocoa powder, baking powder, and salt. Add the milk, melted butter, and vanilla extract; whisk until the batter is smooth and fairly lump-free.

3. Pour Batter: Pour the batter into the prepared baking pan or dish and spread it evenly.

4. Prepare Fudge Sauce: In a separate bowl, combine the remaining 1/2 cup white sugar, brown sugar, and remaining 3 tablespoons cocoa powder. Evenly sprinkle this mixture over the batter in the pan.

5. Add Boiling Water: Slowly pour the boiling water over the top of the mixture. Do not stir or mix the water into the batter; allow it to sit on top.

6. Bake: Place the pan in the preheated oven and bake for 35 minutes, or until the center is almost set.

7. Cool: Remove the cake from the oven and allow it to cool for 15 minutes.

8. Serve: Serve the cake warm in dessert dishes with ice cream or whipped cream. Be sure to spoon the fudge sauce from the bottom of the pan over the top of each serving of cake.

Nutritional Information:

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Kcal: 252 kcal per serving
Servings: 4 servings

Notes

Serving Suggestions:

With Ice Cream: Serve each portion with a scoop of vanilla ice cream to contrast the warm, gooey cake.
With Whipped Cream: A dollop of freshly whipped cream adds a light and airy touch.
Garnish: Sprinkle with chocolate shavings, cocoa powder, or chopped nuts for extra flavor and texture.
Berries: Add fresh berries like raspberries or strawberries for a fruity balance to the rich chocolate.

Storage Tips:

Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools.
Freezing: You can freeze the cake for up to 2 months. To freeze, let the cake cool completely, then wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, warm individual servings in the microwave for 20-30 seconds or until heated through. For a larger portion, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.

Tips for Best Results:

Keep the Sauce Separate: If you plan to store the cake, keep the sauce separate if possible to maintain the best texture. Reheat the sauce gently on the stove or in the microwave before serving.
Avoid Overbaking: To keep the cake moist and ensure a good amount of sauce, avoid overbaking. The center should be almost set but still a bit jiggly when you take it out of the oven.
Stir Before Serving: If the sauce has thickened too much in the fridge, you can stir in a bit of hot water to bring it back to a pourable consistency before reheating.