Hot Fudge Chocolate Pudding Cake

Why You’ll Love This Recipe

• One-Bowl Wonder – No complicated steps or special equipment needed.
• Self-Saucing Magic – The cake creates its own fudgy sauce while baking.
• Perfectly Rich & Chocolatey – Deep cocoa flavor with a melt-in-your-mouth texture.
• Simple Ingredients – Uses pantry staples you likely already have.
• Crowd-Pleasing Dessert – Great for family gatherings, potlucks, or a cozy night in.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake Batter:

• 1 cup (125g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/4 cup (30g) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (120ml) milk
• 1/4 cup (60g) unsalted butter, melted
• 1 teaspoon pure vanilla extract

For the Chocolate Topping:

• 1/2 cup (100g) packed brown sugar
• 1/4 cup (30g) unsweetened cocoa powder
• 1 3/4 cups (420ml) hot water

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. Add milk, melted butter, and vanilla extract to the dry mixture. Stir until smooth and fully combined.
4. Pour the batter into the prepared baking dish and spread it evenly.
5. In a separate bowl, mix brown sugar and cocoa powder for the topping.
6. Evenly sprinkle the topping mixture over the cake batter.
7. Carefully pour hot water over the top without stirring, allowing it to create the fudgy sauce layer beneath the cake.
8. Bake for 35-40 minutes, or until the top is firm and the edges have slightly pulled away from the dish.
9. Let the cake cool for 10-15 minutes to allow the sauce to thicken.
10. Scoop warm cake into bowls, ensuring to include some of the rich chocolate sauce. Serve as-is, or top with vanilla ice cream or whipped cream for an extra treat!

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Cooling Time: 10-15 minutes
• Total Time: Approximately 1 hour

Variations

• Peanut Butter Twist – Swirl in a few tablespoons of peanut butter into the batter for a nutty flavor.
• Espresso Kick – Add 1 teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate taste.
• Caramel Drizzle – Drizzle caramel sauce over the cake before serving for an extra indulgence.
• Spicy Chocolate – Add a pinch of cayenne pepper and cinnamon for a Mexican hot chocolate-inspired twist.
• Nutty Crunch – Sprinkle chopped pecans or walnuts over the batter before baking for added texture.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm individual servings in the microwave for 20-30 seconds to restore the gooey texture.
• Freezing: While best enjoyed fresh, you can freeze portions in airtight containers for up to 2 months. Thaw and reheat before serving.

FAQs

How does the cake make its own sauce?

As the cake bakes, the hot water added on top sinks through the batter, dissolving the sugar and cocoa, and creating a rich, fudgy sauce beneath the cake.

Can I use a different size baking dish?

Yes, but keep in mind that a smaller dish will result in a thicker cake and may require a slightly longer baking time, while a larger dish will create a thinner layer.

Do I need to stir the hot water into the batter?

No! Pour the hot water over the top and let it sit. Stirring will prevent the sauce from forming correctly.

Can I make this gluten-free?

Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend.

What can I serve with this pudding cake?

Vanilla ice cream, whipped cream, or fresh berries all pair wonderfully with the rich chocolate flavors.

Can I make this in advance?

This cake is best served fresh, but you can prepare the batter ahead of time and bake it when ready to serve.

Why is my cake too dry?

The cake should be moist with a gooey sauce. If it’s dry, it may have been overbaked, or the hot water was mixed in instead of poured on top.

Can I use dairy-free alternatives?

Yes! Swap milk for almond, oat, or soy milk, and use coconut oil or dairy-free butter instead of regular butter.

What’s the best way to store leftovers?

Keep leftovers in an airtight container in the fridge and reheat before serving to restore the warm, gooey texture.

Can I double the recipe?

Yes! Double the ingredients and use a 9×13-inch baking dish. The baking time may need to be adjusted slightly, so check for doneness around the 40-minute mark.

Conclusion

Hot Fudge Chocolate Pudding Cake is a simple yet indulgent dessert that never fails to impress. With its rich chocolate flavor and self-saucing magic, it’s perfect for any occasion. Whether served fresh from the oven with ice cream or enjoyed as a late-night treat, this cake is guaranteed to satisfy your chocolate cravings. Try it today and discover why it’s a classic favorite!

---

Print