Description
Delight in this Hot Fudge Chocolate Pudding Cake, a rich and gooey dessert featuring a tender chocolate cake layer with a luscious homemade fudge sauce bubbling beneath. Perfectly self-saucing, this treat is quick to prepare and ideal for serving warm with ice cream or whipped cream.
Ingredients
Scale
For the Cake Layer:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
For the Fudge Sauce Layer:
- 1/2 cup brown sugar, packed
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups hot water
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix Dry Ingredients for Cake: In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until evenly combined.
- Add Wet Ingredients to Cake Mix: Pour in the milk, melted butter, and vanilla extract to the dry mix, stirring gently until just combined. Spread this batter evenly into the prepared baking dish.
- Prepare Fudge Sauce Mixture: In a separate bowl, combine the brown sugar and cocoa powder for the fudge sauce and sprinkle this mixture evenly over the unbaked cake batter. Do not stir.
- Add Hot Water: Carefully pour the hot water evenly over the entire dish, again avoiding stirring to keep the distinct layers intact.
- Bake the Cake: Place the dish in the oven and bake for 35 to 40 minutes, until the top looks set but the pudding sauce underneath is bubbling and gooey.
- Cool and Serve: Allow the cake to cool for about 10 minutes to set the layers. Serve warm by spooning into bowls, complemented by a scoop of ice cream or a dollop of whipped cream for extra indulgence.
Notes
- As the cake bakes, it rises to the top while the fudge sauce settles into a luscious pudding layer beneath.
- Best served fresh and warm to enjoy the contrast of textures.
- Use an 8×8-inch baking dish for ideal cake thickness and sauce ratio.
- Do not stir after adding the hot water to maintain the self-saucing effect.
