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This Hot Fudge Chocolate Pudding Cake is a rich and indulgent dessert that will have you dreaming about it for days! Underneath a layer of chocolate cake is this ooey-gooey sauce that just hits different!
Best of all, it is extremely easy and FAST to make!
I tried this with TWO different cocoa powder tests, and the results speak up for themselves.
Why This Recipe Works
This elegant looking dessert is actually very easy to make. You’ll need no fancy equipment or specific cooking procedures to put it together. Just some pantry staples and a few minutes in the kitchen- it’s all about technique here.
Get ready for the ultimate chocolate dessert that’s versatile enough to enjoy at any day of the week, or make for a special occasion or when you’re entertaining and want to make an impression.
Ingredients
- Flour: Opt for your regular all purpose flour here. Gluten free flour may not work well.
- Sugar: To sweeten! White granulated sugar works well. You’ll also need some brown sugar for the fudge sauce.
- Cocoa powder: Use the best quality cocoa powder you can find- it really makes a difference in the end result. If you prefer a slightly bitter, darker flavor, use dark cocoa powder, and if you prefer a sweeter, subtle flavor, Dutch process cocoa powder is your best bet!
- Butter: For the richness. I love using salted butter.
- Milk: To add moisture and richness to the batter. Use whole milk for the most indulgent taste.
- Baking powder: To help the cake rise.
- Vanilla: For that delicate sweet flavor and aroma.
Note: please see recipe card at the bottom for list of full ingredients and measurements
How To Make Hot Fudge Chocolate Pudding Cake
- Prepare cake batter: In a bowl, combine milk, butter, all purpose flour, baking powder cocoa powder, sugar and vanilla. Whisk it all until you get a smooth batter.
- Add batter to pan: Pour this batter into the prepared baking pan and tap lightly to remove any air bubbles.
- Prepare the sauce: In another bowl, combine the remaining white sugar, brown sugar and cocoa powder and sprinkle this over the batter.
- Pour water: Once the water in the kettle is boiling, pour it over the cake (don’t stir!) slowly and allow it to sit on the top.
- Bake time: Pop the pan in the preheated oven and let the cake bake for about 35 minutes. Remove from the oven and let it cool for 15 minutes or so.
- Finish up and serve: Top the chocolate pudding cake with some whipped cream or ice cream, spoon some of that fudge sauce over the top, and serve.
Serve this hot fudge pudding cake on its own, or pair it with some toppings of your choice. Ice cream, whipped cream and fresh fruits are great! Sometimes, I also like to pair it with my Drunken Chocolate Covered Strawberries.
And if I have some leftover Mini Chocolate Chip Greek Yogurt Cookies, I top some of them too!
Recipe FAQ’s
Check the cake at the 30-35 minutes mark. That’s the sweet spot where you will have a firm looking top and a nice bit of sauce on the bottom.
For a richer, deeper chocolate flavor, use dark or Dutch-process cocoa powder. Regular unsweetened cocoa works fine too but may be lighter in flavor.
The boiling water helps create the self-saucing fudge layer underneath the cake as it bakes. Don’t skip or stir it in!
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Hot Fudge Chocolate Pudding Cake
Ingredients
CAKE:
- 1 cup all-purpose flour or plain flour
- 1/2 cup white granulated sugar
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/4 cup unsalted butter melted
- 1 teaspoon pure vanilla extract
FUDGE SAUCE:
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar packed
- 3 tablespoons cocoa powder I like unsweetened cocoa powder. See notes.
- 1-1/4 cups boiling water
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing cake.
FOR THE CAKE:
- Combine 1/2 cup granulated sugar with the flour, cocoa powder, baking powder and salt. Add in the milk, butter and vanilla; whisk until smooth and fairly lump free.
- Pour the batter into prepared baking pan or dish and spread evenly.
FOR THE SAUCE:
- Combine together the remaining 1/2 cup white sugar, brown sugar and remaining 3 tablespoons cocoa powder. Evenly sprinkle mixture over the batter. Slowly pour the boiling water over the top (DO NOT STIR OR MIX INTO THE BATTER. ALLOW THE WATER TO SIT ON TOP).
- Bake 35 minutes or until the centre is almost set. Remove from oven. Allow to cool for 15 minutes.
- Serve in dessert dishes with ice cream or whipped cream, and spoon fudge sauce from the bottom of pan over top of each serve of cake.
Notes
*Cocoa powders: A dark cocoa powder will yield in a rich and bitter-sweet chocolate flavoured pudding (pictured in the first photographs above).
A normal unsweetened cocoa powder, such as Hershey’s unsweetened, will yield a milder chocolate flavoured pudding — not bitter in taste and still rich (photographed in the last images above). Please choose carefully, and use a cocoa powder you LOVE the taste of.
Adapted from Hershey’s
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been making this cake for more than 50 years and it isn’t necessary to mix in a bowl or to grease the pan. You just mix the ingredients for the cake all together in the pan and spread it evenly over the bottom. Then you mix the sugars and cocoa together and sprinkle evenly over the batter. I always set the cake pan on the oven rack before pouring the water over it. Less likely to spill it that way.
Hi, great dessert. Doubled the recipe, baked 40 minutes. Was a hit with all my guests
Hi Monica! I’m very happy to hear this recipe was a success.
My new favorite desert!! Thank you for the recipe! Hard to find a cake my husband likes and he really liked this recipes final result.
I originally used this recipe from the 1970-something Betty Crocker Cookbook. I’ve kept that book for this and two other recipes. Thanks for the post!
Easy and fast to make.Delicious I made 1/2 recipe that made 7 ramekins. Will make again. Topped with whipped cream yummy.
OK, THIS is an odd question I am sure. BUT can this be made in cupcake tins? AND possible be frozen in a FREEZER? NOT the fridge freezer, but a true freezer
It is just me, but this looks TO DIE FOR and I can’t…..WON’T hehehe just set and eat it all, even though I would love to. thanks Randi
Absolutely DELIGHTFUL and it should be a crime for dessert to taste so good!!!
Made it for the first time today and it won’t be the last. I did throw in a tiny bit of instant coffee in the top layer and added ghirardelli cocoa that I use for hot chocolate along with the Dutch cocoa powder and everything came together so well!! I have a close friend’s birthday coming up and she loves chocolate just as much as I do. I will be gifting her this cake for sure!
Love this. I’ve made it a few times and it’s always delicious. I made it with oat milk and vegan margarine this time for my daughter and it was just as tasty!
This turned out better than i expected… It was really good and very easy! I was skeptical since there were no eggs in the recipe!
Hi does this need refrigerated after ?