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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. If you’re in the mood for something equally indulgent, try this rich butter cake with creamy Kahlua chocolate frosting for another chocolate dessert that always impresses.
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.
And if I have some leftover Mini Chocolate Chip Greek Yogurt Cookies, I top some of them too!
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
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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.
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
“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!
You’re welcome!
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
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!
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.
Hi Kris. Pour it on at boiling temp (straight after boiling) 😉
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
Hi Sarah! One cup is normally 120 grams 🙂 After Sunday roast? YES PLEASE! Sounds incredible!
Can it be made earlier in day then reheated
Hi Deborah. I don’t recommend it as the reheating will cause the cake to absorb the sauce 🙂
Love trying out these recipes. Thank you !!!!
This looks amazing! I like to put pecans in my brownies. What do you think?
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.
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!
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.