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 as I could without screwing up the taste or texture.
That way, you can serve with a little ice cream. Like my logic?
How To Make Fudge Chocolate 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.
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!
REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
If you try a recipe, please use the hashtag #cafedelites on INSTAGRAM for a chance to be featured! FOLLOW CAFE DELITES ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
- 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
- 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
Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing 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.
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.
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
© 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.