Hot Fudge Pudding Cake
Creamy, gooey, and outrageously chocolatey, this Hot Fudge Pudding Cake is the perfect dessert for any occasion.
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Servings: 8 servings
Equipment
- 8-inch Square Baking Pan
- Mixing Bowl
- Whisk
Ingredients
Dry Ingredients
- 1 cup Granulated Sugar divided into 1/2 cup and 1/2 cup
- 1/2 cup Unsweetened Cocoa Powder divided into 1/4 cup and 1/4 cup
- 1 cup All-Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
Wet Ingredients
- 1/2 cup Milk room temperature
- 4 tbsp Unsalted Butter melted and cooled slightly
- 1 Large Egg Yolk room temperature
- 2 tsp Vanilla Extract
- 1/2 cup Semisweet Chocolate Chips
- 1 cup Boiling Water use freshly boiled water
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch square baking pan. Use butter or nonstick spray and line with parchment for easy removal if desired.
- In a small bowl, whisk together 1/2 cup granulated sugar and 1/4 cup cocoa powder. Set aside. This will become the hot fudge topping.
- In a large bowl, mix the remaining 1/2 cup granulated sugar, remaining 1/4 cup cocoa powder, flour, baking powder, and salt until evenly combined. Sift if you prefer a silkier batter.
- In another bowl, whisk together milk, melted butter, egg yolk, and vanilla extract until smooth.
- Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix; a few streaks of flour are okay. Fold in semisweet chocolate chips.
- Pour batter into prepared pan, spreading evenly with a spatula. Sprinkle the reserved cocoa-sugar mixture over the top.
- Carefully pour boiling water over the batter. Pour evenly and do not stir.
- Bake for 22–24 minutes, until the top is set and cracked, with a bubbling sauce visible beneath the cracks.
- Let cool for 10 minutes before serving so the sauce settles slightly. Serve warm with vanilla ice cream or whipped cream.
Notes
Serve with vanilla ice cream or whipped cream for contrast. You can also add fresh berries or toasted nuts for extra flavor.