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! With TWO different cocoa powder tests, see the different results for yourself!
THIS Hot Fudge Chocolate Pudding Cake. This is the dessert you’ve all been waiting for. Step aside pumpkins and pecans… because THIS is your Thanksgiving dessert. Totally non-traditional, and I think 86% 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, one whole minute glance type situation, I ran to the kitchen to make one — or five.
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 as I could without screwing up the taste or texture.
That way, you can serve with a little ice cream. Like my logic?
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 a dark cocoa powder, almost like a dutch processed cocoa powder (in the above photographs) 👆 — and a normal unsweetened cocoa powder (photographed below)👇 — to show you the difference between the two cocoa powders.
Taste? The darker pudding cake photographed above yields a richer and almost bitter-sweet chocolate flavour. Think Lindt 70% dark chocolate.
The normal, unsweetened cocoa powder pictured 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!
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- 1 cup plain or all-purpose flour
- ½ cup white granulated sugar
- ¼ cup cocoa powder (I like unsweetened cocoa powder. (*See notes)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ¼ cup butter, melted
- 1 teaspoon pure vanilla extract
- ½ cup white granulated sugar
- ½ cup packed light brown sugar
- 3 tablespoons cocoa powder (I like unsweetened cocoa powder. (*See notes)
- 1-1/4 cups boiling water
- Preheat oven to 175°C | 350°F. Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing 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.
- 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.
*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
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