Why You’ll Love This Recipe

This dessert combines the best of both worlds—cake and fudge. The magic happens when the batter and fudge sauce bake together, forming a deliciously gooey, chocolatey sauce under a soft cake. It’s an irresistible treat that’s quick to prepare and makes for a spectacular dessert after any meal. The contrast between the warm cake and the creamy ice cream is just heavenly.

Ingredients

For the Cake:

1 cup (125g) all-purpose flour
3/4 cup (150g) granulated sugar
1/4 cup (25g) unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (120ml) whole milk
1/4 cup (60g) unsalted butter, melted
1 teaspoon vanilla extract

For the Fudge Sauce:

1/2 cup (100g) brown sugar, packed
1/4 cup (25g) unsweetened cocoa powder
1 1/4 cups (300ml) boiling water

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

Directions

Preheat & Prepare: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch (20×20 cm) baking dish.
Make the Cake Batter: In a bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, and salt. Add milk, melted butter, and vanilla extract, stirring until smooth. Spread the batter evenly in the prepared baking dish.
Create the Fudge Layer: In a separate bowl, mix together brown sugar and cocoa powder. Sprinkle the mixture evenly over the cake batter.
Pour the Magic: Gently pour the boiling water over the entire dish, making sure it covers the batter and the sugar mixture. Do not stir—this is what creates the hot fudge sauce underneath.
Bake to Perfection: Bake for 35-40 minutes or until the top is set but the center is still slightly jiggly.
Let It Set: Once out of the oven, allow the cake to sit for 5-10 minutes to let the sauce thicken slightly beneath the cake.
Serve Warm: Scoop out servings while still warm and serve with a generous scoop of vanilla ice cream for the perfect treat.

Servings and Timing

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes

Variations

Flavor variations: Add a pinch of cinnamon to the batter for a warm spice note, or a dash of espresso powder to enhance the chocolate flavor.
Add-ins: Fold in chocolate chips or chopped nuts into the batter for extra texture and flavor.
Toppings: While vanilla ice cream is a classic, whipped cream or a drizzle of caramel sauce can be great alternatives to top the cake.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave individual servings for about 20-30 seconds or warm in the oven at 350°F (175°C) for 10-15 minutes. The fudge sauce will reheat beautifully.

FAQs

Can I make this ahead of time?

This pudding cake is best enjoyed freshly baked, but you can prepare the batter and sauce layers ahead of time and store them in the fridge. Bake just before serving for the best results.

Can I use a different pan size?

You can use other baking dish sizes, but make sure the batter is spread evenly. Adjust the baking time slightly depending on the size of the pan used.

Can I add other flavors to the cake?

Absolutely! You can experiment with different extracts like almond or hazelnut, or add citrus zest for a fresh twist.

How do I know when it’s done?

The cake is done when the top is set and slightly firm, but the center should still jiggle just a bit. The sauce will form at the bottom, so a quick check with a spoon can confirm it’s baked perfectly.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures like regular flour for a gluten-free version of this dessert.

Can I use skim or non-dairy milk?

Yes, you can substitute with any milk alternative, such as almond milk or oat milk, and the recipe should turn out just as delicious.

Why does the fudge layer form at the bottom?

The combination of the dry ingredients, the hot water, and the cake batter during baking creates the magical self-saucing effect, where the cake rises and the sauce forms beneath it.

Can I make this in a larger dish?

Yes, you can scale the recipe up for a larger baking dish, but you may need to adjust the cooking time slightly depending on the thickness of the batter.

Can I freeze this cake?

It’s best enjoyed fresh, but if you need to freeze it, let it cool completely before wrapping it tightly in plastic wrap and foil. You can freeze it for up to 2-3 months. Reheat before serving.

Can I use a different kind of cocoa powder?

You can use Dutch-processed cocoa powder for a smoother taste, but ensure it’s unsweetened as the recipe depends on the balance of sweetness from the other ingredients.

Conclusion

This hot fudge chocolate pudding cake is a show-stopping dessert that’s as easy to make as it is delicious. The combination of a gooey, fudge sauce and a moist cake makes it a crowd-pleasing treat, especially when paired with vanilla ice cream. Whether you’re hosting a dinner party or just satisfying your own chocolate cravings, this cake is sure to be a hit!

Hot Fudge Chocolate Pudding Cake

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Author: Chef Sara
Total Time: 45-50 minutes
Yield: 6-8 servings
Diet: Vegetarian

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Description

This Hot Fudge Chocolate Pudding Cake is a rich and indulgent dessert that chocolate lovers will adore. With a moist, soft cake topped by a bubbling hot fudge sauce that forms during baking, this self-saucing pudding cake is best served warm with a scoop of vanilla ice cream. It’s the perfect treat for any occasion!

Ingredients

For the Cake:
1 cup (125g) all-purpose flour
3/4 cup (150g) granulated sugar
1/4 cup (25g) unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (120ml) whole milk
1/4 cup (60g) unsalted butter, melted
1 teaspoon vanilla extract
For the Fudge Sauce:
1/2 cup (100g) brown sugar, packed
1/4 cup (25g) unsweetened cocoa powder
1 1/4 cups (300ml) boiling water

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Instructions

Preheat & Prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch (20×20 cm) baking dish.
Make the Cake Batter: In a bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, and salt. Add milk, melted butter, and vanilla extract. Stir until smooth and pour into the prepared baking dish.
Create the Fudge Layer: Mix brown sugar and cocoa powder in a separate bowl. Sprinkle evenly over the cake batter.
Pour the Magic: Gently pour boiling water over the entire dish. Do not stir—this will create the hot fudge sauce beneath the cake.
Bake to Perfection: Bake for 35-40 minutes or until the top is set, and the center is slightly jiggly.
Let It Set: Allow the cake to rest for 5-10 minutes to let the sauce thicken underneath.
Serve Warm: Scoop out servings while still warm, topped with vanilla ice cream

Notes

Flavor Variations: Add a pinch of cinnamon or a dash of espresso powder for extra flavor depth.

Add-ins: Fold in chocolate chips or chopped nuts for extra texture.

Toppings: You can swap vanilla ice cream for whipped cream or caramel sauce for different variations.

Prep Time: 10 minutes
Cook Time: 35-40 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American