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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.
Life is complete🤩
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.
This is literally the best fudge chocolate pudding cake ever where going to bake it today 😄🎉😋😋😋😋😋😋mmmmmmmmmmmmmmmmm!!!
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!
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!!
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!
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.
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??
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.
I like that idea!
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!
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!!
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.
Love the idea of using coffee instead of boiling water.