Hot Fudge Chocolate Pudding Cake is extremely easy and FAST to make! A rich chocolate fudge sauce forms underneath a layer of chocolate cake while baking, by itself!
Hot Fudge Chocolate Pudding Cake… What more could I possibly say? With TWO different cocoa powder tests, see the different results for yourself!
HERSHEY’S Hot Fudge Chocolate Pudding Cake Recipe
This is the dessert you’ve all been waiting for. Step aside pumpkins and pecans because THIS is your new favourite dessert. Totally non-traditional, and I think 99% of us really don’t care. When my daughter tagged me in a picture of a hot fudge chocolate pudding cake on Instagram, it was love at first sight. With heartbeats skipping and a taking my breath away type situation, I ran to the kitchen to make one — or five.
Cake PLUS Sauce
Do you see this perfect, crisp top? Yeah, I see it too. And did you see the fudgy chocolate sauce on the bottom? Well…take this warning if you will: don’t dip your finger to taste test it because you will end up with chocolate sauce all over your mouth — and none left in the dish to serve for everyone else. The original recipe from Hershey’s was a little rich for our liking, so this recipe has been toned down JUST A LITTLE, and made to be a little less in calories without screwing up the taste or texture.
That way, you can serve with a little ice cream. Like my logic?
How To Make Pudding Cake
It is so easy to make this cake! All you do is mix your batter and pour it into your dish. THEN mix together a sugar/cocoa DRY MIX>sprinkle it over the top>pour it over the dry mixture>bake>try-not-to-eat-the-whole-entire-pan.
In a test bake, I used both:
- dark cocoa powder — almost like a dutch processed cocoa powder shown in the above photographs
- normal unsweetened cocoa powder — like Hershey’s regular unsweetened brand photographed below
We did this to show you the different results between the two cocoa powders.
Taste Test
The darker pudding cake photographed at the top of this post yields a richer and almost bitter-sweet chocolate flavour. Think Lindt 70% dark chocolate. The normal, unsweetened cocoa powder pictured here and below yields a milder, almost milk-chocolate taste. This is the one my family prefers. Personally, I prefer the darker one.
Which one do you prefer? Let me know in the comments below!
WATCH US MAKE Fudge Chocolate Pudding Cake RIGHT HERE!
More delicious dessert ideas:
Fudgy Chocolate Crinkle Cookies
3-Ingredient Double Chocolate Mousse (low carb)
Hot Fudge Chocolate Pudding Cake
Ingredients
CAKE:
- 1 cup all-purpose flour or plain flour
- ½ cup white granulated sugar
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ¼ cup unsalted butter melted
- 1 teaspoon pure vanilla extract
FUDGE SAUCE:
- ½ cup white granulated sugar
- ½ cup light brown sugar packed
- 3 tablespoons cocoa powder I like unsweetened cocoa powder. See notes.
- 1-¼ 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 ½ 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 ½ 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
Makenzi says
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.
Brenda J Stobbe says
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!
LindA says
Easy and fast to make.Delicious I made 1/2 recipe that made 7 ramekins. Will make again. Topped with whipped cream yummy.
Randi Beall says
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
Ketch says
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!
Susan says
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!
Mary Beth Pearce says
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!
Kyley Bramley says
Hi does this need refrigerated after ?