Hot Fudge Chocolate Pudding Cake

Why You’ll Love This Recipe

• Self-Saucing Magic: It bakes into two layers—soft cake on top and gooey fudge on the bottom.

• One-Pan Wonder: Everything is baked in a single dish, making cleanup simple.

• Rich and Comforting: Warm, chocolatey, and satisfying—especially with a scoop of vanilla ice cream.

• Customizable: Add chopped nuts for extra texture or leave them out for a smoother finish.

Ingredients

• 1 cup all-purpose flour

• 2/3 cup sugar

• 1/4 cup cocoa powder

• 2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup milk

• 2 tbsp melted butter

• 1 tsp vanilla extract

• 1/2 cup chopped nuts (optional)

• 3/4 cup brown sugar

• 1/4 cup cocoa powder (for topping)

• 1 3/4 cup hot water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 2: Prepare the Cake Batter

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Mix well.
Add the milk, melted butter, and vanilla extract. Stir until the mixture forms a smooth batter.
Fold in chopped nuts if using.

Step 3: Transfer the Batter

Pour the batter into a greased 9×9-inch baking dish or similar-sized oven-safe dish and spread it evenly.

Step 4: Prepare the Fudge Topping

In a small bowl, mix the brown sugar and additional cocoa powder.
Sprinkle this mixture evenly over the batter in the baking dish.

Step 5: Add the Hot Water

Carefully pour the hot water over the top of the batter. Do not stir.

Step 6: Bake

Bake for 35–40 minutes, or until the cake is set on top and the fudge sauce is bubbling underneath.

Step 7: Serve

Let cool slightly before serving. Serve warm with vanilla ice cream or whipped cream for the ultimate dessert experience.

Servings and Timing

This recipe serves 6–8 and takes about 15 minutes to prepare and 35–40 minutes to bake.

Variations

• Extra Chocolatey: Add chocolate chips to the batter.

• Nut-Free: Simply omit the chopped nuts.

• Espresso Kick: Add 1 tsp instant espresso powder to the dry ingredients for a mocha twist.

Storage/Reheating

• Storage: Store leftovers covered in the refrigerator for up to 3 days.

• Reheating: Warm individual servings in the microwave for 30–45 seconds before serving.

FAQs

Can I use a different type of flour?

Yes, whole wheat pastry flour or a gluten-free blend can work, but may slightly alter the texture.

Can I make this dessert ahead of time?

This cake is best served fresh but can be assembled ahead and baked just before serving.

What kind of cocoa powder should I use?

Unsweetened natural cocoa powder works best. Dutch-processed can be used but may yield a milder flavor.

Do I have to use nuts?

No, the nuts are optional and can be omitted if desired.

Can I make this in a different pan?

Yes, an 8×8-inch dish or a round baking dish with similar volume will work.

Conclusion

Hot Fudge Chocolate Pudding Cake is the ultimate comfort dessert. With minimal prep and simple ingredients, you’ll create a rich chocolate cake with a built-in hot fudge sauce that’s sure to wow your taste buds. Serve it warm with ice cream or whipped cream for a decadent treat that’s perfect any day of the week.

Hot Fudge Chocolate Pudding Cake

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Hot Fudge Chocolate Pudding Cake is a rich, gooey, self-saucing dessert that creates its own molten chocolate fudge layer as it bakes. This easy, one-pan recipe is a chocolate lover’s dream—perfect for cozy nights or impressive dinner party desserts. Serve warm with ice cream for the ultimate indulgence.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 50–55 minutes
• Yield: 6-8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup all-purpose flour

2/3 cup sugar

1/4 cup cocoa powder

2 tsp baking powder

1/4 tsp salt

1/2 cup milk

2 tbsp melted butter

1 tsp vanilla extract

1/2 cup chopped nuts (optional)

For the Topping:

3/4 cup brown sugar

1/4 cup cocoa powder

1 3/4 cup hot water

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Instructions

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Prepare the Cake Batter:

   • In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt.

   • Add milk, melted butter, and vanilla extract. Stir until smooth.

   • Fold in chopped nuts if using.

3. Transfer the Batter:

   • Pour the batter into a greased 9×9-inch baking dish and spread evenly.

4. Prepare the Fudge Topping:

   • In a small bowl, mix brown sugar and cocoa powder.

   • Sprinkle evenly over the batter in the baking dish.

5. Add the Hot Water:

   • Carefully pour hot water over the batter. Do not stir.

6. Bake:

   • Bake for 35–40 minutes, until the cake is set on top and bubbling with fudge sauce underneath.

7. Serve:

   • Let cool slightly. Serve warm with vanilla ice cream or whipped cream.

Notes

Variations:

Add chocolate chips to the batter for extra richness.

Omit nuts for a nut-free version.

Add 1 tsp espresso powder for a mocha flavor.

Storage:

Store leftovers covered in the refrigerator for up to 3 days.

Reheating:

Microwave individual servings for 30–45 seconds until warm and gooey.