Description
This Hot Fudge Chocolate Pudding Cake is a luscious, warm dessert featuring a moist chocolate cake layer with a rich, fudgy sauce beneath. Easy to prepare and perfect for any chocolate lover, it combines the comfort of a chocolate cake with the gooey delight of hot fudge pudding, topped optionally with crunchy nuts for added texture.
Ingredients
Scale
Cake Batter
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (optional)
Sauce
- ¾ cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 1 ¾ cups hot water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish to ensure the cake doesn’t stick.
- Prepare the Cake Batter: In a medium bowl, whisk together the all-purpose flour, granulated sugar, 2 tablespoons of cocoa powder, baking powder, and salt. Add the milk, vegetable oil, and vanilla extract, stirring until the mixture is smooth. If desired, fold in chopped nuts for added crunch. Spread the batter evenly into the greased baking dish.
- Prepare the Sauce: In a separate bowl, combine the packed brown sugar and ¼ cup cocoa powder. Evenly sprinkle this mixture over the surface of the cake batter in the dish.
- Add Hot Water: Carefully pour the hot water over the top of the brown sugar and cocoa powder mixture. Do not stir; this will create the signature pudding sauce beneath the cake as it bakes.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the center is almost set but still slightly pudding-like. The cake will form a chocolaty crust on top with a rich sauce underneath.
- Cool and Serve: Allow the cake to stand for about 15 minutes after baking to let the pudding sauce thicken slightly. Serve by spooning the cake and the luscious hot fudge sauce together into bowls or plates.
Notes
- For a nut-free version, simply omit the chopped nuts.
- Use full-fat milk for a richer cake or substitute with any milk alternative.
- The hot water layer is essential for creating the pudding sauce; do not skip or stir it in.
- The cake is best served warm to enjoy the gooey fudge sauce fully.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
