Hot Fudge Pudding Cake
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Hot Fudge Pudding Cake is easy to make and magically bakes chocolate cake with a hot fudge pudding sauce in the same pan. It’s gooey, chocolatey, and delicious! Serve it warm with ice cream for an even tastier dessert!
Cold winter days require a warm dessert, and this old fashioned hot fudge pudding cake is perfect for enjoying at the end of a chilly day. With double the chocolate in one dessert, your chocolate cravings will be satisfied.
If you’re thinking, “But I can’t handle that much chocolate!” Adding a scoop of vanilla ice cream will help cut through some of the richness, and nothing beats a warm chocolate dessert with a scoop of vanilla ice cream on top.
HOT FUDGE PUDDING CAKE
This hot fudge pudding cake is super easy to make. It has two different elements, but it’s baked up in the same pan.
First, a thick batter is spread into the bottom of a lightly greased pan or baking dish. Then a dry cocoa mixture is sprinkled on top of the batter. (I love using Hershey’s Special Dark Baking Cocoa for this cake.)
Hot water gets poured over the top of the dry cocoa mixture and the cake goes straight into the oven. NO STIRRING.
Then the magic begins. The mixtures flip-flop during baking and a hot fudge pudding sauce forms underneath a rich chocolate cake as it bakes in the oven.
When you spoon into this cake the sauce emerges like a hidden volcano. Except it doesn’t explode, but flows like lava. Everyone loves this gooey chocolate cake. Add it to your “must make” list ASAP!
TIPS & HELPFUL HINTS:
- Use a tea kettle, pot on the stove, or microwave to heat the hot water for the sauce. Bring water to a simmer, then it’s ready to use.
- Feel free to bake the cake for a few minutes longer, if necessary (ovens may vary). Check the gooey-ness with a toothpick to determine how “saucy” you want it. The cake should have a nice crust on top and the toothpick should be just slightly wet when inserted into the middle.
- Allow the cake to rest for 15 minutes before serving to give the sauce time to set up (thicken). Do NOT skip this! (The batter may seem really runny when it’s hot straight from the oven, but will thicken as it cools.)
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour (stir, spoon, & level)
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/3 cup butter, melted
- 1 1/2 tsp vanilla extract
Hot Fudge Pudding Sauce:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup cocoa powder
- 1 1/4 cups HOT water
- Heat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch square or 2-quart round baking dish with cooking spray. Set aside.
- For the cake: Whisk together the sugar, flour, cocoa, baking powder, and salt. Stir in the milk, melted butter, and vanilla. Mix until combined. Spread batter into the prepared pan.
- For the hot fudge pudding sauce: Stir together the sugar, brown sugar, and cocoa powder. Sprinkle mixture evenly over the top of the cake batter. Pour HOT water over the top. DO NOT STIR.
- Bake at 350˚F for 35-40 minutes or until the center is almost set. Remove from oven and let cake rest for 15 minutes, so the sauce will cool slightly and thicken. Serve warm with a scoop of vanilla ice cream, if desired.
*Heat hot water for cake with a tea kettle, pot on the stove, or in the microwave until simmering.