This post may contain affiliate links. Please read our disclosure policy.
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. If you love desserts packed with deep chocolate flavour, you might also want to try these decadent chocolate brownie pancakes for a breakfast treat that feels just as indulgent.
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.
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!
Video
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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 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.
Can you make this a day in advance and keep it in the fridge?
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.
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?
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!
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…!
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.
Thanks! That’s just what I was thinking of doing in order to bring it over to my parents without any fuss. I like the idea of using coffee instead of water, or adding some orange flavor (zest plus contreau, perhaps).
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?
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.
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!!
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!!
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.
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.
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.
We made this today and it is easy and fantastic! Our family loved it and we will make it at the cabin next weekend.
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!
I just made it too…Agreed…quick, easy and delicious.
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!