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You are here: Home / Recipes / Hot Fudge Chocolate Pudding Cake

By Karina 147 Comments Filed Under: Cakes

Hot Fudge Chocolate Pudding Cake

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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!

Hot Fudge Chocolate Pudding Cake is extremely easy to make! A rich chocolate fudge sauce forms underneath a layer of chocolate cake while baking, by itself! | https://cafedelites.com

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 as I could without screwing up the taste or texture.

That way, you can serve with a little ice cream. Like my logic?

Hot Fudge Chocolate Pudding Cake is extremely easy to make! A rich chocolate fudge sauce forms underneath a layer of chocolate cake while baking, by itself! | https://cafedelites.com

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.

hot-fudge-chocolate-pudding-cake-cafedelites-15

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!

hot-fudge-chocolate-pudding-cake-cafedelites-23

WATCH US MAKE Fudge Chocolate Pudding Cake RIGHT HERE!


Hot Fudge Chocolate Pudding Cake

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!
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Prep: 5 mins
Cook: 35 mins
Total: 40 mins
Serves: 9 serves

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 packed light brown sugar
  • 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

Baking dishes that can be used: 11-7-inch | 5-6 cup capacity | 1.5 - 2 quart/litre baking dishes
*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

Calories: 252kcal | Carbohydrates: 48g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 124mg | Potassium: 209mg | Fiber: 1g | Sugar: 35g | Vitamin A: 190IU | Calcium: 80mg | Iron: 1.4mg

Hot Fudge Chocolate Pudding Cake is extremely easy to make! A rich chocolate fudge sauce forms underneath a layer of chocolate cake while baking, by itself! | https://cafedelites.com
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Reader Interactions

Comments

  1. ben says

    August 23, 2022 at 10:34 am

    5 stars
    delicous

    Reply
  2. Jen says

    December 26, 2020 at 1:13 pm

    5 stars
    So good and so easy. Will make again and again!

    Reply
  3. Laura says

    November 22, 2020 at 11:26 am

    5 stars
    I never really review recipes but … wow. This. Was. Amazing. I’m not usually much of a chocolate person either but this was just on another level. Not too sweet, not too rich or bitter (as some chocolate things can be, I find), just absolutely delectable and gooey. I used Fry’s Dutch Process Cocoa Powder and it was fab. I’m saving this recipe forever!! Next time I’ll add walnuts to the cake and I think it’ll be even better.

    Reply
  4. BONNIE FOWLER says

    October 19, 2020 at 2:16 am

    5 stars
    Thanks for sharing. This is the birthday cake I always asked my grandma to make me while growing up.

    Reply
  5. Stacey says

    October 03, 2020 at 3:35 am

    5 stars
    Just wondering if doubling the sauce would affect th outcome of the cake? I want more sauceyness! 😂

    Reply
  6. Rebekah says

    September 28, 2020 at 2:11 pm

    5 stars
    I made this a few months ago and LOVED it. Recently, I ended up bringing some oranges home from work, and in trying to find a way to use them I remembered both this recipe and my love of chocolate oranges. I added the zest of one orange to the batter and substituted 1/4 cup of the milk for fresh orange juice, still using 1/2 cup of milk. I then used the remaining juice of that orange in the boiling water for the pudding. I probably could have added more juice to the pudding, but I didn’t wanna mess too much with the chemistry of the recipe (and didn’t feel like cutting into another orange :p oh well). Anyways it’s DELICIOUS! I use Hersey’s special dark cocoa powder since it’s my favorite and that pairs SO well with the orange flavor. I also saw someone else say they used coffee instead of water for the pudding- I’m so excited to keep making and playing around with this recipe. It’s so delightful, delicious, easy, and unexpected if you’ve never had it before. Thanks for sharing! 🙂

    Reply
  7. Rachel says

    September 10, 2020 at 6:39 am

    5 stars
    Absolutely delicious! Recipe was really easy to follow and worked well with gluten free flour. The whole family loved it!

    Reply
  8. Rebekah J. says

    August 20, 2020 at 3:47 pm

    5 stars
    This very VERY delicious. I think it was a little too much pudding to the amount of cake, but maybe that was just for the size pan I used, and the thickness of cake to the amount of pudding was off. If I make it again in that pan I’ll think I half the pudding- even if it’s very, very yummy, it’s just a little too much. Tonight I just had it with a glass of milk, but I can’t wait to try it with ice cream or whipped cream.

    Reply
  9. Ashley says

    August 04, 2020 at 11:30 pm

    5 stars
    Absolutely love this recipe. This is the best chocolate pudding cake I’ve ever had. It literally finishes in minutes with my family! My go-to recipe, for sure.

    Reply
  10. Patricia says

    June 16, 2020 at 1:13 am

    Can you make this a day in advance and keep it in the fridge?

    Reply
    • Kate says

      September 08, 2020 at 3:25 am

      5 stars
      I wouldn’t –though it was tasty as a leftover, it would kind of miss the point. But, you can assemble the drys as far in advance as you want and then mix it all up super fast.

      Reply
  11. Sandy says

    May 28, 2020 at 10:41 am

    I’m making this for my grandson this Friday. He loves chocolate. However, the 9” pan is not going to be big enough. How can I convert this recipe for a 9 x 13 pan?

    Reply
  12. Pri says

    May 18, 2020 at 1:34 pm

    Made this cake and absolutely adore it – however, we altered the levels of sugar pretty significantly. My family loves dark chocolate, but we don’t like our desserts too sweet. As such, we made ours with the darker cocoa powder; as for sugar levels, for the cake, we did 1/4 cup white sugar, and for the sauce, we took a 1/3 cup measure and filled it halfway with white sugar, and halfway with brown sugar (so 1/6 cup of each). For us, this was the perfect amount of sweetness. Turned out wonderfully!

    Reply
    • SM says

      May 29, 2020 at 11:52 pm

      Hello, we made this and it’s amazing! I wanted to ask if it’s possible to make ahead and pop in the fridge then bake just before serving? Wondering how I can make this if I ever get to host a dinner party again…!

      Reply
      • Dawn Drolet says

        September 14, 2020 at 7:43 am

        Make the batter for the cake and combine the ingredients for the sauce minus the water. When you are ready to bake boil the water and add to the cake as instructed and bake.

        Reply
    • Seema says

      June 18, 2020 at 10:28 pm

      Hello! I am wanting to make this soon as was wondering if you knew of the calories stated above are for the whole cake or per serving?

      Reply
  13. Michelle Braverman says

    May 18, 2020 at 4:31 am

    5 stars
    This is my go-to chocolate fudge pudding cake recipe. It’s easy to make, never-fail and fudgy-delicious. This is the one to put in your “favorite recipes” file.

    Reply
  14. Anna says

    May 15, 2020 at 2:11 am

    I’m going to make this asap but I wanted to check on the measures? Is it a US recipe? Wondering if you have the metric measures for the ingredients? I’m based in England. Thanks!!

    Reply
    • Andrea says

      June 28, 2020 at 5:39 am

      5 stars
      Recipe for UK
      Cake:
      16 tbsp flour
      8 tbsp white granulated sugar
      4 tbsp Cocoa powder
      2 tsps baking powder
      1/4 tsp salt
      8 fl oz milk
      4 tbsp unsalted butter melted
      1 tsp pure vanilla extract

      Fudge sauce:
      8 tbsp white granulated sugar
      8 tbsp packed light brown sugar (pressed down into measure exclude air, for precise measures)
      3 tbsp Cocoa powder
      9.6 fl oz boiling water

      Follow recipe. Enjoy!!

      Reply
    • Stacey Russon says

      October 03, 2020 at 3:25 am

      5 stars
      https://www.kingarthurbaking.com/learn/ingredient-weight-chart
      I am in England and have made this so many times, like, hundreds, when I first did it I made it every night for pudding for about two weeks I was obsessed( I was pregnant)!
      Anyway, I just thought I’d share this link with you it’s a conversion chart and has pretty much everything on it in grams and ounces.

      Reply
  15. Barbara says

    May 10, 2020 at 12:46 pm

    5 stars
    You don’t actually need to grease the pan for this -just put the dry ingredients in the cake pan, mix, add the wet ingredients, and proceed. That makes it even quicker and easier! In addition, I only put 1/3 cup of white sugar in the cake portion, and only the brown sugar in the fudge part, no white sugar. I also substituted half the white flour with whole wheat flour. The increases the fibre and halves the sugar for the recipe, and it still tastes fantastic.

    Reply
  16. Tiffany says

    April 20, 2020 at 8:05 pm

    Sooooo in love with this recipe. It was just what I wanted for my Fudgy Gooey chocolate craving. Super easy, super yummy and a new favourite in our house.

    Reply
  17. Kody says

    April 20, 2020 at 5:44 am

    We made this today and it is easy and fantastic! Our family loved it and we will make it at the cabin next weekend.

    Reply
  18. Abhirati says

    April 19, 2020 at 1:57 pm

    This chocolate pudding was exactly what i needed to lift up my spirits. The recipe is so easy and just so delicious. Made this for saturday night dinner and my family loved it!

    Reply
    • Debbie says

      April 20, 2020 at 4:50 am

      I just made it too…Agreed…quick, easy and delicious.

      Reply
  19. Daniel Bachmann says

    April 17, 2020 at 11:43 am

    5 stars
    Just made this recipe and was extremely pleased. Quick, easy, and delicious! Added a scoop of Breyer’s vanilla ice cream for added yummy-ness!

    Reply
  20. Arrow says

    April 11, 2020 at 10:38 am

    5 stars
    Life is complete🤩

    Reply
  21. Kokilavani says

    March 26, 2020 at 6:04 pm

    I just tried this recipe. This is fool proof recipe and the best fudge pudding that u can taste. The only thing I altered was the sugar level. Reduce it slightly but the outcome is still heavenly nice with the sweetness as how I wanted. Thank you dear.

    Reply
    • Previsha Pillay says

      April 30, 2020 at 3:48 pm

      This is literally the best fudge chocolate pudding cake ever where going to bake it today 😄🎉😋😋😋😋😋😋mmmmmmmmmmmmmmmmm!!!

      Reply
  22. Gretha says

    March 26, 2020 at 3:18 pm

    5 stars
    We are treating ourselves this evening with this yummy pudding cake. It’s a bit sweet for our tastes but we still liked it. I made it with Ghirardelli Premium Unsweetened Cocoa Powder rather than Hershey’s because that’s what hubby picked up at the store for me. I haven’t had this kind of dessert since my Mom used to make Py-O-My Puddin’ Cake as a treat for us. Thanks for the recipe!

    Reply
  23. Sarah says

    February 25, 2020 at 6:14 am

    5 stars
    Oh my gosh this is the best hot pudding I have ever had let alone made myself. It works so well with ice cream in top with chopped nuts or added chocolate chips. I am addicted to making this recipe!! Thank you so much!!

    Reply
  24. Michelle Jones says

    February 16, 2020 at 10:14 am

    5 stars
    Made this a day late for Valentine’s Day dessert and it was absolutely worth the wait! The cake is light and sponge like with a rich chocolate fudge sauce on the bottom to spoon over the top. The ice cream just put it over the edge to a world of chocolate all its own! New and easy favorite! Thank you so much!

    Reply
  25. Adrienne says

    January 05, 2020 at 7:15 am

    5 stars
    I like this hot fudge pudding cake recipe the best out of all I’ve tried. Mainly – because there is no egg so you just have to make sure it reaches 160F to cook the flour, then just eyeball when you want it to be done — still enough fudgy sauce and not overcooked. When I make the egg versions, I wait for it to reach 165-170F’ish (and cook long enough at that temp) — and then it’s a skoosh overcooked. For a special treat, make it with cocoa rouge powder (super fancy dark cocoa powder) and it’s rather sinful.

    Reply
  26. ABarnes says

    November 01, 2019 at 11:33 pm

    Has anyone ever tried using both chocolate options…one for the cake and one for the sauce? I was thinking Hershey’s natural unsweetened cacao for the cake and then use their special dark for the sauce. Thoughts?? Comments??

    Reply
    • CtS says

      December 31, 2019 at 2:06 pm

      I will be making this for New Year’s. I plan to use Dutch cocoa in the cake and Hershey’s in the fudge sauce.

      Reply
    • Sharon says

      May 20, 2020 at 1:37 am

      I like that idea!

      Reply
  27. Tarryn says

    September 23, 2019 at 2:41 pm

    5 stars
    Thank you for this recipe! It’s always a hit when I make it. I’ve doubled the recipe, but have always made it in two separate baking pans. Tonight, I doubled the recipe, and used one pan. Everyone loved it, but the sauce was on the runny side. I’m wondering if I should have cut down on the water. I doubled it like everything else. Have you doubled or tripled the recipe, and if so, do you adjust any of the ingredients? Thank you again!

    Reply
  28. Janie says

    August 22, 2019 at 6:45 am

    5 stars
    THE BEST EVER CHOCOLATE PUDDING!!!!! I never comment on a recipe but had to after we eat this iNCREDIBLE creation. Everyone fought over licking the bowl. If you are looking for a chocolate pudding recipe, look no further!!

    Reply
  29. Una says

    July 05, 2019 at 9:39 am

    5 stars
    I have a quick tip. I have been masking this Cake for years. If you want a deep chocolate flavour, but only have regular cocoa powder, use coffee for the boiling water. I usually just use leftover from breakfast or you can make fresh. Works perfectly.

    Reply
    • LakesClaire says

      March 21, 2020 at 7:28 am

      Love the idea of using coffee instead of boiling water.

      Reply
  30. Anonymous says

    May 23, 2019 at 11:08 pm

    5 stars
    Made this last night and it was so good! Thank you so much for the delicious recipe! I would love a brownie version of this cake, basically molten lava brownies… so good:)

    Reply
  31. Hazel says

    March 22, 2019 at 4:11 am

    Non-traditional?! We grew up with this old favorite! Grown grandkids still love it. Got my recipe from Mom who got it from her mom!
    Yummy!

    Reply
    • Leona says

      December 07, 2019 at 9:08 am

      I just read your post. I’m glad someone else remembers this amazing dessert. My grandmother passed the recipe to my mom then on the me and I’ve since passed it on to my daughter and daughter in law. Grandmother told me it was a standby recipe during the depression to fill in a meal that was lacking in filling meat protein

      Reply
  32. DJ says

    February 05, 2019 at 10:02 pm

    5 stars
    I made this and it turned out amazing!
    I’m planning to make this for a big party now, and want to make this before hand and microwave it before serving. Do you think that will work fine? Or should I make more sauce so it doesn’t dry up? Please advise me on this.
    Thank you

    Reply
  33. Tallysuse says

    January 24, 2019 at 2:13 pm

    5 stars
    This is perfect. I used to make this years ago and this is the precise recipe. So glad I found it.

    Reply
  34. Karolle Danielle says

    January 15, 2019 at 12:22 pm

    Can I steam it?

    Reply
    • synthia gonzalez says

      June 08, 2019 at 2:59 pm

      5 stars
      Made this with my two year old daughter, it was so easy and delicious! Thank you.

      Reply
  35. Avani Kamdar says

    December 26, 2018 at 7:52 am

    5 stars
    Thank you for this amazingly scrumptious recipe! My kids and I made this for Christmas eve dessert and it was a HUGE HIT with everyone. We loved the ease and limited ingredients it requires to make this show stopper dessert. We will definitely be making this over and over again.

    Reply
    • Karina says

      December 26, 2018 at 11:49 am

      That is so good to hear Merry Christmas to you guys! I hope you and your kids had fun in the kitchen while making this as it was also a hit in my household!

      Reply
  36. Tiffany Dishong says

    December 22, 2018 at 10:59 pm

    5 stars
    I made this last night, for my family Christmas and it was a HUGE hit!! I got major props for bringing the best dessert ever! My sister is, typically, the baker in the family but I stole her thunder last night.
    One thing though, I used a dish that was passed down in our family and it was a little bigger than the suggested pan size, so I didn’t get a lot of sauce due to not adjusting the baking time. I’ll keep a closer eye on it next time.
    Thank you so much for posting!! I’ll definitely be making this again!! And again…. and again!

    Reply
  37. Aawish Iqtadar says

    October 06, 2018 at 3:28 am

    5 stars
    I loved this recipe and the cake pudding is decadent just as I like it, but for some odd reason the fudge sauce dried up around the 25 minutes bake mark, thankfully i checked before it became too dry, was still delicious. Will adjust my bake time next time.

    Reply
  38. Cindy Wedel says

    September 29, 2018 at 10:51 pm

    Can you tel me how I would turn this into a lemon pudding cake recipe please? Betty Crocker use to sell this in a box on the cake aisle & it was delicious & very much resembles your wonderful recipe. You would stir the cake batter on bottom of small baking dish, then sprinkle the lemon dry mix over the batter. Then pour a half cup of hot water on top & bake in oven–it was wonderful! Can you or someone help me duplicate this? Thank you

    Reply
    • Kathy says

      December 11, 2018 at 12:06 am

      Search “Lemom Pudding Cake” and you will find a version on line. (Both Betty Crocker and BH & G cookbooks published both chocolate and lemon versions for hers. (My grandmother’s 1941 called it Brownie Pudding.”) The lemon one doesn’t have the water poured over the top. Instead it bakes in a hot water bath. You still end up with a sauce.

      Reply
  39. Angelina says

    September 21, 2018 at 6:51 am

    Is this keto friendly?

    Reply
    • Karina says

      September 21, 2018 at 5:34 pm

      Not that I know of. You may want to look up the nutritional value of it.

      Reply
  40. Wanda says

    September 14, 2018 at 12:01 am

    5 stars
    This is my go to recipe when I need my chocolate fix I have made this for almost 50 years when I was pregnant with my first child I craved this and gained about 15 extra pounds [ LOL ) don’t worry I lost it all after. I have made it more times with all white sugar than both ( just as good ) and I never boiled my water . Love it !

    Reply
  41. Martha says

    September 09, 2018 at 2:07 am

    5 stars
    Has anyone tried making this with flour and sugar substitutes? If so, I’d be very interested to know how it turned out. My husband and I recently cut-out sugar and white flour from our diet, but we can’t seem to find a local dentist to pull our sweet teeth :O/

    Reply
    • Cc says

      September 10, 2019 at 8:44 am

      LOL! How much coffee?

      Reply
  42. karen day says

    September 07, 2018 at 7:05 am

    I make this all the time, but I make it in the microwave! Mix cake part in a microwaveable dish then pour over the hot liquid (coffee is wonderful) thenbake it at high power for 5 – 7 min. depending on your microwave.

    Reply
  43. Kathy says

    September 06, 2018 at 11:52 pm

    One of my all-time favourite 3-season desserts! Can’t wait for cooler days to take your recipe out on a date!

    Reply
  44. Renee says

    September 05, 2018 at 12:27 pm

    5 stars
    I made this last night and it is so good!! If I wanted to make this for a family dinner, do you think it would be okay to make the batter ahead of time and drive a couple hours with it? Or would you recommend making ahead of time and just refrigerating it? Thank you!

    Reply
    • Irma Maher says

      December 26, 2020 at 9:19 am

      5 stars
      I think you’d be just fine driving 2 hrs. With just the batter and sauce ingredients on top. Just add the boiling water before you bake it.

      Reply
  45. Mira says

    July 05, 2018 at 6:32 pm

    5 stars
    Loved it!
    Is it freezable???

    Reply
    • Karina says

      July 06, 2018 at 3:05 am

      This probably wouldn’t be the best frozen but you are welcome to try and see how it turns out! I would love to hear what you think! Thanks so much for following along with me! XOXO

      Reply
  46. Henrietta says

    June 18, 2018 at 2:56 am

    5 stars
    I wanted to make this for a while and now finally made it. I should have not waited for this long 🙂

    Reply
    • Karina says

      June 18, 2018 at 10:39 am

      HAH!! That is the BEST response ever! SO glad you enjoyed it!

      Reply
  47. Bek says

    May 17, 2018 at 11:07 pm

    5 stars
    Wow!! Made this tonight, was so easy and the kids licked the bowls clean! Turned out so light and fluffy it just melted in your mouth along with the ice cream! Will be a family fav!

    Reply
    • Karina says

      May 18, 2018 at 2:41 am

      That is so great to hear! I am happy for you and your family! That cake sounds delicious right now! Thank you for sharing!

      Reply
  48. Olga says

    May 13, 2018 at 5:03 pm

    5 stars
    I tried this yesterday as my kids wanted a hot fudge pudding and they loved it as did my not so easy to please husband ? Simple ingredients, simple recipe full of flavour. Yum!

    Reply
  49. Yvonne says

    March 23, 2018 at 10:51 am

    5 stars
    Just wonderful, easy, no exotic ingredients(i used black nyx cocoa powder) deep chocolate flavor. Great dessert

    Reply
  50. Lindsey says

    January 22, 2018 at 3:01 pm

    5 stars
    Great recipe. I’ve made others but the pudding turns out thinner; I prefer it thicker with this recipe. Used Dutch cocoa powder and it’s so dark chocolately in the best way.

    Reply
    • Tymeron Smith says

      January 31, 2018 at 10:34 am

      That is great to hear! Thanks so much for sharing!

      Reply
  51. Jivka says

    January 15, 2018 at 8:21 pm

    It’s so easy and delicious! Thank you!

    Reply
  52. Jolene says

    January 10, 2018 at 9:33 am

    5 stars
    Just made this recipe with my kids for dessert. So easy to make. The kids loved helping. And flavour is amazing!! Tastes like hot chocolate in a cake. So good! Definitely keeping this one close.

    Reply
  53. Louise says

    January 06, 2018 at 2:15 pm

    5 stars
    Would love to hear about doubling this recipe. Anyone done that?

    Reply
    • Karina says

      January 06, 2018 at 2:23 pm

      Hi Louise! Yes we have doubled it, used a slightly bigger baking dish to fit it in with about 2 minutes extra on cooking time 🙂

      Reply
  54. Lori Baker says

    December 04, 2017 at 3:27 pm

    I make this when I need a chocolate fix! It refrigerates well for a couple of days. I heat up in the microwave. I added an 1/8 tsp. Cinnamon to the batter and another 1/8 tsp. Cinnamon to the dry ingredients for the top. Personally, the cinnamon enhances the chocolate flavor immensely! You don’t taste the cinnamon. I’ve tried it both ways and have asked guests which they prefer- the cinnamon in the cake rules every time! I use either Hershey’s or Toll House Brand unsweetened cocoa powder.
    P.S…I also add cinnamon to the batter only when I make the famous Texas Sheet Cake!

    Reply
    • Karina says

      December 05, 2017 at 8:09 pm

      Lori I LOVE your additions!

      Reply
  55. Natalie says

    December 03, 2017 at 4:37 pm

    YUM! It looks just perfect ♥

    Reply
    • Karina says

      December 05, 2017 at 8:20 pm

      Thank you Natalie!

      Reply
  56. Sherry says

    November 29, 2017 at 10:22 am

    5 stars
    I’ve made this & it’s so yummy! It does well in a 2 1/2 qt crockpot too. Just cook on high for 4-5 hours. Put about 3 layers of paper towels under the lid to catch the condensation. Also, it reheats well, the sauce just won’t be as runny.

    Reply
    • Karina says

      December 02, 2017 at 9:27 pm

      Thank you so much or those suggestions Sherry!

      Reply
  57. jean says

    November 28, 2017 at 3:06 am

    Haven’t tried yet but sounds wonderful. I’m new to your post. Is there any way to print your recipes without the half page of “REMEMBER TO SUBSCRIBE ETC This makes for an extra printed page & recioe title is half page down on oaper whivh makes it hard to find recioe name after i file them.
    THANKS FOR ALL YOUR RECIPES

    Reply
  58. Andrea says

    November 26, 2017 at 11:07 pm

    5 stars
    This was so easy and delicious. Reminded me of when I was a kid- my mom would make them. I just put it in the oven when we started dinner and when we were done I had a beautiful dessert for my guests. Thanks

    Reply
  59. RJ Risueno says

    November 24, 2017 at 5:25 am

    5 stars
    I tried this on a whim last night and it was phenomenal! I am a self-proclaimed broke college student with no talent of cooking. But this worked well! My parents loved it and it has become our new dish to bring to parties. My mom also wanted to note that it is still delicious the day after.

    Reply
  60. Jann says

    November 23, 2017 at 2:33 am

    Looks so yummy! Could honey be used instead of all the sugar?

    Reply
  61. Melanie says

    October 17, 2017 at 9:08 am

    Michelle Kirstein, when you used the ramekins, did you put them in a water bath (I haven’t used my ramekins yet) or just baked on a sheet tray?

    Reply
  62. Pierrette says

    October 16, 2017 at 5:27 am

    5 stars
    Wonderful, easy and not too sweet dessert! There was enough liquid/sauce as I used boiling water. I will certainly make it again and surprise my guests!

    Reply
  63. ladybug says

    October 04, 2017 at 2:20 pm

    3 stars
    Thanks for the recipe; followed it to the letter. My cake came out identical to yours. Used the dark chocolate powder. It turned out to have a rich chocolate taste without being too sweet. I anticipate the leftover sauce to thicken overnight and look forward to it taking on more of a pudding consistency. My cake was about half cake, half sauce. I measured my water to ensure it was a cup and a quarter, as someone else noted, the water evaporates as it boils. Ate it with vanilla ice cream. It was super easy to make and a nice treat.

    Reply
  64. K says

    September 12, 2017 at 12:55 am

    My mother started making this when we were young (the 1960s). I still make it for myself almost 60 years later. You’re never too old!

    Reply
  65. Kathleen says

    August 08, 2017 at 9:51 am

    5 stars
    I made a vegan version of this, using soymilk instead of milk and Earth Balance instead of butter, and it came out fantastic!

    Reply
  66. Sarah says

    August 01, 2017 at 5:13 am

    I’ve been using this recipe for a while now and we all love it but recently I’ve had to watch my calorie intake … don’t suppose you could tell me the calories for this per serving? Thanks 😉

    Reply
  67. Michelle Kirstein says

    July 21, 2017 at 6:33 am

    5 stars
    Oh, and BTWs, the leftovers in the ramekins were just as good the next day with 30 seconds in the microwave and the sauce did not absorb! I know, because I ate both of them. LOL

    Reply
  68. Michelle Kirstein says

    July 21, 2017 at 6:29 am

    5 stars
    OMG, made this last night and it was so freaking good. Since we wouldn’t eat the whole thing in one sitting, I put the batter in 8 ramekins instead of the baking dish and cooked it for about 22 minutes. HOLY CHOCOLATE SAUCE BATMAN, it was a hit!

    Reply
  69. Debi says

    June 08, 2017 at 1:05 pm

    4 stars
    Absolutely delicious. Thank you

    Reply
  70. Pam says

    May 03, 2017 at 8:28 am

    5 stars
    Can you use almond flour ans sugar substitute ?

    Reply
  71. Jim says

    April 27, 2017 at 9:16 am

    5 stars
    Karina, You are such an evil person ( 😉 ) This is one of my all time favorites and served up just the way I like it !!! Great recipe and wonderful step by step photos !!!

    Reply
  72. Terri Mestek says

    April 24, 2017 at 3:28 am

    I have made this recipe for years and is always great. When it cools the sauce tends to get a little thick and not as saucy that everyone seems to have commented on. I have not found a rememdy for this. Let me know if anyone comes up with a suggestion. We ourselves haven’t really run into this problem because we eat it warm and the piggies in my family eat it all so there is none left over. LOL

    Reply
  73. Terri Mestek says

    April 24, 2017 at 3:17 am

    I make this recipe a lot for dessert. When I was a kid they used to sell this in a box. Not sure if it was Betty Crocker or Duncan Hines. For some reason they stopped making it. It took me years to find this recipe. It is so yummy and better than the box mix was. We serve a little warm with whip cream. It is delicious.

    Reply
  74. Shama says

    April 19, 2017 at 12:56 am

    Hey there,
    Im planning on making this for a party and wanted to know if i could make JUST the ‘cake’ batter in advance and keep in the fridge. So when its time all i need to do is sprinkle the sauce ingredients, pour boiling water and bake. Will that work?

    Reply
  75. Tasneem says

    April 17, 2017 at 11:57 pm

    Hye can I replace brown sugar by white sugar?

    Reply
  76. Amy Y says

    March 25, 2017 at 1:14 am

    I was wondering if the chocolate sauce tasted like more of a sauce or more like hot fudge?

    Reply
  77. Lex says

    March 22, 2017 at 3:47 am

    I tried it out today, and it came out so delicious !! So rich and moist , everyone loved it. The sauce was rice and chocolatey too 🙂 thanks for the wonderful recipe 🙂

    Reply
  78. Donna says

    March 14, 2017 at 10:58 pm

    Can this be made in a crock pot?

    Reply
  79. caitlin krieg says

    March 07, 2017 at 1:33 am

    5 stars
    Made this last night, and it turned out amazing! After reading some comments about not enough sauce, it had me worried! BUT, I think I figured out why some people didn’t have enough sauce! If you boil 1 1/4 c. water too long, the water evaporates….and you end up with 1/2 c. water or less to pour over the top instead of a full 1 1/4 c. boiling water. I boiled a pot of water and then measured 1 1/4 c. water out of the boiling water to pour over the top. Followed the rest of the directions exactly, and it was delicious with plenty of extra sauce to go around! My husband and I ate half the pan just to ourselves….so I definitely wouldn’t say it serves 9 😉 Maybe 4 hehe Thank you for all of your amazing recipes! Every single one of your recipes I have tried have literally all become my favorite recipes!

    Reply
  80. Kelly says

    February 26, 2017 at 8:40 am

    Am making this tonight for a friend, does anyone know if it will still be good if I make it a few hours before we eat it, making dinner and trying to get as much done ahead of time, thanks

    Reply
  81. Hank says

    February 22, 2017 at 10:34 am

    “Hi Hank! I would suggest maybe it was in the oven for too long. The brown sugar shouldn’t make much of a difference! Adding more water? Hmmm, maybe a couple tablespoons if you’d like more sauce, but I’d go with less backing time first. If you try it again, please let me know how you go!”

    Thanks Karina!
    I agree. Our stove runs a little hot and I’m usually baking things for less time than what’s normally prescribed.
    I wanted to take it out at the 30 min mark but I was paranoid it wasn’t long enough.
    But thinking back, I think that’s when I should have removed it as the top layer was bubbling and jumping.

    Thanks again for a great recipe!

    Reply
    • Karina says

      February 22, 2017 at 10:35 am

      You’re welcome!

      Reply
  82. Emily says

    February 18, 2017 at 1:17 am

    Can i use only white sugar instead of the brown sugar for the fudge sauce? Or would the taste differ? Thank you, waiting for your response x

    Reply
    • Karina says

      February 18, 2017 at 2:24 pm

      HI Emily! You can try it out for sure. I don’t believe it would make too much of a difference. Please let me know how you go!

      Reply
  83. Kris says

    February 17, 2017 at 4:44 am

    Do you let the boiling water cool a little first before pouring into recipe or pour it on right after boiling (still at boiling temperature) ? Thanks.

    Reply
    • Karina says

      February 17, 2017 at 4:48 am

      Hi Kris. Pour it on at boiling temp (straight after boiling) 😉

      Reply
  84. Sarah says

    February 15, 2017 at 7:03 pm

    5 stars
    Hiya
    Please could you tell me how much is a cup in grams or ounces.
    I’m going to try this out for our pudding after the Sunday roast

    Reply
    • Karina says

      February 18, 2017 at 2:38 pm

      Hi Sarah! One cup is normally 120 grams 🙂 After Sunday roast? YES PLEASE! Sounds incredible!

      Reply
  85. Deborah Bettencourt says

    February 15, 2017 at 4:53 am

    Can it be made earlier in day then reheated

    Reply
    • Karina says

      February 15, 2017 at 8:44 am

      Hi Deborah. I don’t recommend it as the reheating will cause the cake to absorb the sauce 🙂

      Reply
  86. Jackie Hill says

    February 14, 2017 at 1:41 pm

    5 stars
    Love trying out these recipes. Thank you !!!!

    Reply
  87. Joy says

    February 13, 2017 at 3:45 am

    This looks amazing! I like to put pecans in my brownies. What do you think?

    Reply
  88. Hank says

    February 09, 2017 at 2:45 pm

    5 stars
    I made this tonight and the family devoured it. My wife demanded I make it every night, LOL.
    In fact, they ate the entire 9×9 pan in one sitting.
    The only issue I had was there wasn’t a lot of hot fudge in the cake to drip over the brownie and ice cream.
    I wonder if I did something wrong? Perhaps I cooked it too long (35min)? Could it have something to do with the fact that I used regular brown sugar instead of light (it was the only kind I had).
    If I used more water, would that help.
    Other than that, it was a huge hit with the wife and kids.

    Reply
    • Karina says

      February 18, 2017 at 2:44 pm

      Hi Hank! I would suggest maybe it was in the oven for too long. The brown sugar shouldn’t make much of a difference! Adding more water? Hmmm, maybe a couple tablespoons if you’d like more sauce, but I’d go with less backing time first. If you try it again, please let me know how you go!

      Reply
  89. Amy says

    January 29, 2017 at 7:56 pm

    5 stars
    Made this for my Dads birthday, and it came out amazing. The crusty top, makes this extra special. I used a deep 8 inch glass pan, which worked well. Mine baked about 10 or 15 minutes longer (probably due to the pan). Served hot with vanilla butterscotch ripple ice cream. Thanks for this recipe. I will make it again and again.

    Reply
  90. Pam S. says

    January 16, 2017 at 11:13 am

    3 stars
    I loved the taste of this when made with dark cocoa (Hersheys). It was very easy to make too. My only complaint is the lack of pudding. Wish there was a lot more sauce to go around. By the 2nd day it had almost none.

    Reply
  91. Giaanna says

    January 08, 2017 at 8:20 am

    5 stars
    awwww when I saw this my mouth watered , Ive always loved puddings but this was the easiest best tasting Ive made ….sooooooooooo good and great winter dessert …..yum thanks …:)

    Reply
    • Karina says

      January 08, 2017 at 8:39 am

      You’re welcome Giaanna!

      Reply
  92. Karen says

    January 05, 2017 at 12:59 pm

    5 stars
    Made this for Christmas Eve dessert! It was AWESOME and Sooooo easy! Was even good warmed up the next day? Thanks!

    Reply
    • Karina says

      January 05, 2017 at 1:00 pm

      You’re welcome Karen!

      Reply
  93. Yara says

    December 29, 2016 at 11:46 pm

    4 stars
    The recipe is great and super easy ? but there’s just one thing: the pudding is thick for my taste and is not as saucy and thin as shown in your pics..any idea why? ?

    Reply
    • Karina says

      January 02, 2017 at 9:17 am

      No idea Yara! Did you leave it in the oven a bit longer than the suggested time?

      Reply
  94. Sharon McGlynn says

    December 21, 2016 at 8:11 am

    Love this. Haven’t made it since I was 15 (55 years ago!) since I lost the recipe. It was a family favoritee and gone in a jiffy. I also used a dark unsweetened cocoa for that deep chocolate flavor, which I prefer. Any chance you have the lemon pudding cake recipe too. That was my personal favorite, but that also was lost (when our house burned down). Never could find this recipes again. Thanks

    Reply
  95. Mary says

    December 08, 2016 at 10:09 am

    Haven’t made this in long while, but made your recipe today, taste good to me

    Reply
  96. P. J. Keenum says

    December 06, 2016 at 1:39 pm

    I’m going to try this with half Hershey’s regular cocoa and half dark cocoa. This looks scrumptious.

    Reply
  97. Iqra Hasan says

    December 05, 2016 at 1:58 pm

    Looks delicious.. I have a question can I use cake flour instead of plain flour will that work?? Thank u waiting for ur response!

    Reply
  98. MJ says

    December 05, 2016 at 1:48 pm

    5 stars
    My friend used to make this recipe but instead of hot water, she used hot coffee! I highly recommend it!

    Reply
  99. Emily @ Life on Food says

    December 05, 2016 at 4:30 am

    Dying for a big bowl full. This looks amazing!

    Reply
  100. Janay says

    December 02, 2016 at 1:36 am

    Could i use almond milk?

    Reply
  101. Ann Marie Torrey says

    December 01, 2016 at 12:42 pm

    Any comments on doubling the recipe

    Reply
  102. Texanniew says

    November 30, 2016 at 11:54 pm

    Can this be made the day before?

    Reply
  103. Wren says

    November 29, 2016 at 3:24 am

    I’ve been looking forever for this recipe. My Texan grandmother used to make it on my birthday, but called it “brownie pudding.” Thank you so much for posting this!

    Reply
  104. Grace says

    November 24, 2016 at 2:03 pm

    5 stars
    This dessert was an absolute hit with my family! ! We loved it and its the perfect dessert to make in a pinch or just as a special treat after a weeknight dinner..so delicious with ice cream..can’t believe it makes its own fudge sauce! Making it again tomorrow night!

    Reply
    • Karina says

      November 24, 2016 at 2:06 pm

      I’m so happy to hear that Grace!

      Reply
  105. Allison // Always Eat Dessert says

    November 23, 2016 at 9:42 am

    What an awesome idea! You just took my favorite winter treat and turned it into CAKE! Amazing! I love that you tried the recipe with two types of cocoa powder. I think I’d prefer the darker cocoa as well, especially with a couple scoops of vanilla ice cream!

    xx Allison
    alwayseatdessert.com

    Reply
  106. Margaret Ann @ MAK and Her Cheese says

    November 22, 2016 at 1:52 pm

    Oh my flippin’ yum. Hot saucy chocolate > frosting any day. Thanks for the recipe!

    Reply
  107. Marjorie Holste says

    November 21, 2016 at 8:24 am

    I was excited to see this recipe, my grandmother used to make something like this. I threw one together earlier and we really enjoyed it, simple to make. I am an Australian/American citizen living in Austin , Texas. Thank you for sharing your recipe Karina ?

    Reply
  108. Barbara Mazurek says

    November 21, 2016 at 1:59 am

    5 stars
    Sounds good; looks even better. How long would you bake in a 9×13 pan if you doubled the recipe (I don’t believe one 9″ pan would be enough)?

    Reply
    • love this says

      July 11, 2020 at 6:18 am

      I believe you would add about 5 more minutes. more or less

      Reply
  109. Rasha Kleib says

    November 20, 2016 at 11:24 pm

    5 stars
    I made the Hershey’s version a couple of times before, but I ended up eating the whole pan because everyone else in the house though it was too rich as well. Looking forward to trying out this recipe for everyone to enjoy this delicious treat!

    Reply
    • Kokilavani says

      March 26, 2020 at 6:05 pm

      5 stars
      I just tried this recipe. This is fool proof recipe and the best fudge pudding that u can taste. The only thing I altered was the sugar level. Reduce it slightly but the outcome is still heavenly nice with the sweetness as how I wanted. Thank you dear.

      Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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