This Hot Fudge Chocolate Pudding Cake is the ultimate indulgence for chocolate lovers. A warm, gooey cake topped with its own homemade fudgy sauce, it offers the perfect combination of rich chocolate and a pudding-like base. Serve it straight from the oven for a comforting, melt-in-your-mouth treat.

Why You’ll Love This Recipe

Two Desserts in One: As this cake bakes, it creates its own fudgy sauce underneath, giving you both a moist cake layer and a luscious, gooey chocolate pudding base—double the dessert in every bite.
Easy to Make: With just a few simple ingredients and minimal effort, you can whip up this decadent dessert in no time.
Perfectly Rich and Chocolatey: With cocoa powder, brown sugar, and chocolate chips (if added), the flavors are deep, rich, and satisfyingly sweet.
Warm & Comforting: This pudding cake is best served warm, making it a cozy, comforting dessert perfect for chilly nights or any occasion where you want to indulge.

Ingredients

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

1 cup all-purpose flour
3/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup chopped nuts (optional)
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 3/4 cups hot water

Directions

Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
Make the Cake Batter:
- In a medium bowl, combine the flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt.
- Stir in the milk, vegetable oil, and vanilla extract until smooth. If you’re using nuts, fold them into the batter.
- Spread the batter evenly in the prepared baking dish.
Prepare the Sauce:
- In a separate bowl, mix the brown sugar and 1/4 cup cocoa powder. Sprinkle this mixture evenly over the batter.
- Pour the hot water over the top of the batter. Do not stir.
Bake the Cake:
- Bake for 35-40 minutes, or until the center is almost set. The cake will form a crust on top, and there will be a layer of sauce beneath it.
Serve:
- Let the cake stand for 15 minutes before serving. Spoon it into dishes, making sure to scoop the sauce from the bottom of the pan to pour over each serving.

Servings and Timing

Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Storage/Reheating

Storage: Store leftovers in an airtight container at room temperature for up to 2 days.
Reheating: To reheat, place individual servings in the microwave for 20-30 seconds, or until warm.

FAQs

Can I make this without nuts?

Yes, the nuts are optional. You can leave them out if you prefer a nut-free dessert, or substitute with chocolate chips for extra indulgence.

Can I use non-dairy milk?

Yes, you can substitute the milk with any non-dairy milk, such as almond milk, soy milk, or oat milk.

What if I don’t have a 9-inch square baking dish?

You can use any similar-sized baking dish, like a round 9-inch pan or an 8×8-inch dish. Just make sure the batter is spread evenly.

Can I use dark cocoa powder?

Yes, dark cocoa powder can be used to make the cake richer and more intense. It will alter the flavor slightly but will still work perfectly.

How do I know when the cake is done?

The cake should have a crust on top and a soft, gooey layer of sauce underneath. A toothpick inserted into the center should come out mostly clean, with some fudgy sauce clinging to it.

Can I freeze the leftovers?

Yes, you can freeze leftover pudding cake. Store it in an airtight container and freeze for up to 1 month. To reheat, microwave until warm.

Can I use a different type of sugar?

Yes, you can substitute granulated sugar with coconut sugar or raw sugar. The flavor may change slightly, but it will still work.

Can I make this ahead of time?

This cake is best served fresh from the oven, but you can prepare the batter in advance and store it in the fridge until ready to bake. The sauce will form while baking, so it won’t have the same texture if made ahead.

How can I make this cake more decadent?

Add a scoop of vanilla or chocolate ice cream on top, or drizzle with extra chocolate sauce for even more indulgence.

Is this cake very sweet?

Yes, this dessert is sweet and rich, but if you prefer it less sweet, you can reduce the amount of sugar used in the recipe.

Conclusion

The Hot Fudge Chocolate Pudding Cake is the ultimate comfort food. Its rich, gooey, fudgy sauce contrasts perfectly with the moist cake, creating an indulgent treat that’s easy to make and impossible to resist. Perfect for chocolate lovers and anyone craving a warm, decadent dessert.

Hot Fudge Chocolate Pudding Cake

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Author: sara
Total Time: 50 minutes
Yield: 8 servings
Diet: Gluten Free

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Description

This Hot Fudge Chocolate Pudding Cake is a decadent dessert that combines a rich, gooey chocolate cake with a luscious fudgy sauce that forms as it bakes. With a moist cake layer and a pudding-like base, it’s the perfect indulgent treat for any occasion. Easy to make and served warm, this dessert is a comforting classic for chocolate lovers.

Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
Prepare the Cake Batter: In a medium bowl, combine flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt. Stir in milk, vegetable oil, and vanilla extract until smooth. Fold in nuts if using. Spread the batter evenly in the prepared baking dish.
Prepare the Sauce: In a separate bowl, mix brown sugar and ¼ cup cocoa powder. Sprinkle this mixture evenly over the batter.
Add Hot Water: Pour hot water over the top; do not stir.
Bake: Bake for 35-40 minutes, or until the center is almost set. The cake will have a layer of sauce beneath it.
Cool and Serve: Let stand for 15 minutes before serving. Spoon into dishes, spooning sauce from the bottom over each serving.

Notes

Serving Tip: This pudding cake is best served warm, with a scoop of vanilla ice cream or whipped cream on top.
Add-ins: Chopped nuts are optional but add a nice texture contrast to the cake.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American