Hot Fudge Pudding Cake Recipe

I absolutely adore this recipe because it transforms everyday pantry staples into a decadent dessert with a rich layer of hot fudge sauce at the bottom—it’s like magic in an 8×8 dish! Plus, serving it warm with a scoop of vanilla ice cream makes me feel like I’m indulging in a cozy hug for my taste buds.

Immerse yourself in the cozy embrace of my Hot Fudge Pudding Cake. This cake’s base is 1 cup of all-purpose flour, but let’s not forget the 3/4 cup of granulated sugar, which really makes this edge of cake melt-in-your-mouth.

When you add to that the unsweetened cocoa powder (and lots of it, for depth, flavor, and richness) and then top it off with the chocolate sauce that you bake right into the center (okay, it’s not really a sauce at this point—it’s just a lot of melted chocolate waiting to become sauce).

Ingredients

All-purpose flour: Supplies the cake with stability and structure.

Sugar, in granular form, lends sweetness to the cake and participates in the browning reactions.

Cocoa powder without any sweetener: Imparts an intense chocolate taste and hue.

Leavening the cake makes it rise beautifully, and that’s the job of baking powder.

Milk: Contributes to the richness and moistness of the batter.

Brown sugar: Sweetens the pudding and gives it a caramel flavor.

Water that is at a full boil: It activates cocoa, creating a sumptuous and rich sauce.

Ingredient Quantities

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 cup brown sugar, packed
• 1/4 cup unsweetened cocoa powder
• 1 3/4 cups boiling water

Instructions

1. Set your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by applying a thin layer of grease.

2. In a medium bowl, combine the following and whisk them together well: flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt.

3. Add to the dry ingredients the milk, vegetable oil, and vanilla extract. Stir until smooth and well mixed.

4. Evenly distribute the batter in the baking dish that you have prepared.

5. In another bowl, mix together the brown sugar and the rest of the cocoa powder.

6. Evenly sprinkle the cocoa-brown sugar mixture over the batter in the baking dish.

7. Pour the boiling water carefully and evenly over the top. Do not stir.

8. Put the baking dish in the oven, which has been preheated.

9. Cook for 35 to 40 minutes, until the cake’s top is firm and set.

10. Allow the cake to cool for a minimum of 15 minutes before serving. The cake will have a bottom layer of hot fudge sauce. Serve it warm, and if you wish, top it with vanilla ice cream.

Equipment Needed

1. Oven
2. 8×8-inch baking pan
3. Medium mixing bowl
4. Whisk
5. Wooden spoon or spatula
6. Measuring cups
7. Measuring spoons
8. Small mixing bowl
9. Kettle or pot (for boiling water)
10. Oven mitts
11. Cooling rack

FAQ

• Q: Can I use a different type of flour?All-purpose flour is the best for this recipe; however, you may use a 1:1 gluten-free flour blend for a gluten-free version.
• Q: What type of unsweetened cocoa powder should I use?The recipe recommends using natural unsweetened cocoa powder to achieve the correct balance of acidity with the other ingredients.
• Q: Can I substitute the vegetable oil with butter?Melted butter can be used in place of vegetable oil for a flavor boost.
• Q: Is it necessary to use boiling water?The boiling water activates the cocoa powder and brown sugar, helping them to create the fudgy pudding layer while it bakes.
• Q: How do I store leftovers?A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave.

Substitutions and Variations

1 cup all-purpose flour: Replace with 1 cup whole wheat flour or 1 cup gluten-free flour blend.
3/4 cup granulated sugar: You can replace it with 3/4 cup coconut sugar or 3/4 cup maple sugar.
1/2 cup milk: Replace with 1/2 cup almond milk or 1/2 cup oat milk.
2 tablespoons vegetable oil: Use 2 tablespoons melted coconut oil or 2 tablespoons applesauce in place of this amount of vegetable oil.
If you do not have vanilla extract, you can use either of these substitutions.

1. Almond extract: Use a 1:1 ratio, so you would use 1 teaspoon almond extract to replace 1 teaspoon vanilla extract.

2. Maple flavoring: Again, use a 1:1 ratio. So, flavoring in the form of maple would also use a teaspoon to replace a teaspoon of vanilla.

Pro Tips

1. Sift the Dry Ingredients Sifting the flour, cocoa powder, and baking powder together before mixing can help ensure a smooth batter by preventing clumps and evenly distributing the leavening agent.

2. Room Temperature Ingredients Ensure that the milk and vegetable oil are at room temperature before mixing. This helps create a smoother batter and ensures even baking.

3. Use High-Quality Cocoa Powder Since cocoa powder is a key ingredient for both the cake and the fudge sauce, using a high-quality cocoa powder can significantly enhance the chocolate flavor of your dessert.

4. Pour Water Gently When pouring the boiling water over the cocoa and sugar mixture, do it gently and evenly across the entire surface to avoid creating holes in the batter and to ensure an even layer of fudge sauce forms.

5. Check with a Toothpick Start checking the cake at the 35-minute mark. Insert a toothpick into the cake layer (not the fudge). It should come out mostly clean or with a few moist crumbs, indicating the cake is ready while preserving the gooey fudge layer beneath.