Name: Hot Fudge Pudding Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 cup all-purpose flour; 3/4 cup granulated sugar; 6 tablespoons unsweetened cocoa powder (divided); 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup milk; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 3/4 cup packed brown sugar; 1 1/2 cups hot water

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Hot Fudge Pudding Cake is a rich, chocolatey dessert that’s easy to make and irresistibly delicious, perfect as a Chocolatey Dessert Delight. It combines a decadent, fudgy cake with a gooey chocolate sauce that forms as it bakes. Ideal for any occasion, whether you’re having a cozy family dinner or hosting an impressive gathering, this dessert is sure to satisfy your sweet tooth and leave everyone asking for seconds.

Why You’ll Love Hot Fudge Pudding Cake

What makes this Hot Fudge Pudding Cake truly special is how effortlessly it comes together, creating a Chocolatey Dessert Delight. In just a few simple steps, I create a chocolate lover’s dream—moist cake on top with a warm, gooey chocolate sauce beneath. It’s a dessert that feels fancy but is surprisingly easy to make, and the best part? It’s perfect for any occasion, from a weeknight treat to a dinner party showstopper. Plus, the chocolatey aroma filling the kitchen as it bakes is simply irresistible.

Ingredients for Hot Fudge Pudding Cake

Here’s what you’ll need for Hot Fudge Pudding Cake (serves 6–8):

For the Cake:

1 cup all-purpose flour
¾ cup granulated sugar
6 tbsp unsweetened cocoa powder, divided
2 tsp baking powder
¼ tsp salt
½ cup milk
2 tbsp melted butter
1 tsp vanilla extract

For the Sauce:

¾ cup packed brown sugar
1 ½ cups hot water

Equipment:

8-inch square baking dish
Medium mixing bowl
Whisk
Baking sheet
Spatula

Ingredient Tips:

Cocoa Powder: Unsweetened for rich flavor; Dutch-processed for smoother taste.
Milk: Whole for richness; non-dairy (almond, oat) works well.
Brown Sugar: Packed tightly for accurate measurement; granulated sugar with 1 tbsp molasses as a substitute.
Butter: Melted and slightly cooled for easy mixing.
Hot Water: Near boiling (not cold) to activate sauce formation.

Directions for Hot Fudge Pudding Cake

Let’s create this indulgent Hot Fudge Pudding Cake!

Prepare the Cake Batter

I preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish. In a medium bowl, I whisk 1 cup flour, ¾ cup granulated sugar, 3 tbsp cocoa powder, 2 tsp baking powder, and ¼ tsp salt until combined. I stir in ½ cup milk, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth. I spread the batter evenly in the baking dish.

Make the Sauce

In a separate bowl, I mix ¾ cup packed brown sugar and 3 tbsp cocoa powder. I sprinkle this evenly over the batter. I pour 1 ½ cups hot water over the top without stirring, letting it sit undisturbed.

Bake the Cake

I place the baking dish on a baking sheet to catch any overflow and bake the Hot Fudge Pudding Cake for 35–40 minutes, until the center is set and the edges bubble with chocolatey sauce.

Serve

I scoop warm portions of the Hot Fudge Pudding Cake into bowls, ensuring each serving has both cake and gooey sauce. I top with vanilla ice cream or whipped cream for extra indulgence.

Nutrition

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Yield: 6–8 servings
Calories: ~300 kcal per serving (based on 8 servings, without ice cream)
Macros per Serving: 50g carbs, 4g protein, 6g fat, 2g fiber

Variations for Hot Fudge Pudding Cake

Try these twists on Hot Fudge Pudding Cake:

Mocha Twist: Add 1 tsp instant coffee to the sauce for a coffee-infused Chocolatey Dessert Delight.
Nutty Crunch: Sprinkle ¼ cup chopped pecans or walnuts over the batter before the sauce for a textured Chocolatey Dessert Delight.
Spiced Kick: Mix ½ tsp cinnamon into the cake batter for a warm spice note.
Peanut Butter Swirl: Dollop 2 tbsp peanut butter over the batter before adding the sauce for a rich twist.
Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Serving Ideas:

Pair with Layla Cooks’ Lemon Blueberry Sweet Rolls for a diverse dessert spread.
Serve with fresh raspberries or strawberries to balance the Chocolatey Dessert Delight richness.
Enjoy with a hot cup of coffee or espresso to enhance the chocolate flavors.

Storage

I store leftover Hot Fudge Pudding Cake in an airtight container in the refrigerator for up to 3–4 days, letting it cool completely before storing. To reheat, I microwave individual portions for 20–30 seconds or warm in the oven at 300°F for 10 minutes. For freezing, I wrap cooled portions tightly in plastic wrap and place in a freezer-safe container for up to 1–2 months; I thaw overnight in the fridge and reheat gently. The sauce may separate slightly upon storage but reintegrates when warmed.

Serving Tips

Serve Warm: The Hot Fudge Pudding Cake shines when served fresh from the oven, with the warm cake and gooey sauce at their peak.
Pairings: Add a scoop of vanilla ice cream or whipped cream for a creamy contrast.
Presentation: Dust with cocoa powder or drizzle with extra chocolate sauce for elegance.
Garnish: Include fresh berries for a pop of color and freshness.
Individual Portions: Bake in ramekins for personalized servings, adjusting bake time to 25–30 minutes.

FAQs :

Here are answers to some common questions about this recipe:

Can I make Hot Fudge Pudding Cake ahead of time?
Yes, I can prepare the batter and sauce, then cover it and refrigerate it overnight. Bake it the next day as per the recipe directions.

What if I don’t have an 8-inch square baking dish?
If I don’t have an 8-inch square baking dish, I can use a similar-sized round dish or any baking dish that holds around 8 cups of batter. Just keep an eye on the baking time, as it may vary slightly.

Can I use a different type of milk?
I can use any milk I prefer! Whether it’s whole milk, almond milk, or even oat milk, it will still work great in this recipe.

What should I do if I don’t have brown sugar?
If I run out of brown sugar, I can substitute it with granulated sugar. To mimic the flavor of brown sugar, I can mix in a tablespoon of molasses with the granulated sugar.

How can I make this gluten-free?
To make this Hot Fudge Pudding Cake gluten-free, I can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The recipe should turn out just as delicious!

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Conclusion

This Hot Fudge Pudding Cake is the ultimate comfort dessert—rich, chocolatey, and oh-so-easy to make. Whether I’m treating myself after a long day or impressing guests at a dinner party, it always hits the spot. The best part is the decadent sauce that forms beneath the cake, making it a true indulgence. Try it out, and I’m sure it’ll become a favorite in my dessert repertoire.