Hot Fudge Chocolate Pudding Cake
A delightful dessert featuring a warm, gooey chocolate cake with a rich fudge layer underneath, perfect for chilly evenings and family gatherings.
Servings 9 servings
Calories 300kcal
Ingredients
Cake Base
- 1 cup all-purpose flour For a tender cake base.
- 1/2 cup white granulated sugar Sweetens the batter.
- 1/4 cup cocoa powder For a rich chocolatey flavor.
- 2 teaspoons baking powder Lends rise to the cake.
- 1/4 teaspoon salt Adds depth of flavor.
- 3/4 cup milk Creates a creamy texture.
- 1/4 cup unsalted butter, melted For moisture and richness.
- 1 teaspoon pure vanilla extract Adds warmth and aroma.
Fudge Layer
- 1/2 cup white granulated sugar For the fudge layer.
- 1/2 cup packed light brown sugar For caramel flavor.
- 3 tablespoons cocoa powder Adds extra chocolate flavor.
- 1-1/4 cups boiling water Forms the fudge layer underneath.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan.
- Bring water to a boil.
- In a large mixing bowl, combine 1/2 cup of granulated sugar, flour, cocoa powder, baking powder, and salt. Whisk until well mixed.
- Add the milk, melted butter, and vanilla extract. Mix until smooth, ensuring no lumps remain.
- Pour the batter into the prepared baking pan, spreading it evenly.
Fudge Layer
- In a separate bowl, combine the remaining 1/2 cup of granulated sugar, light brown sugar, and 3 tablespoons of cocoa powder. Sprinkle this mixture over the batter.
- Carefully pour boiling water over the top of the batter without stirring.
Baking
- Bake for about 35 minutes, until the center of the cake is almost set but has a slight jiggle.
- Let the cake cool for about 15 minutes before serving.
Serving
- Serve warm with vanilla ice cream or whipped cream, drizzling the fudge sauce over each serving.
Notes
Common mistakes include underbaking or overbaking. Keep an eye on the baking time and avoid stirring the boiling water into the batter.