Deliciously rich Self Saucing Hot Fudge Chocolate Pudding Cake is made with two irresistible layers! Moist chocolate cake with gooey hot fudge is the ultimate chocolate lovers’ dessert that’s especially wonderful served with a scoop of vanilla ice cream!
This Hot Fudge Pudding Cake is bound to become your favorite dessert of all time. It’s easy to make with a simple chocolate cake batter, fudge sauce and boiling water poured over the top. It bakes into a tender cake with warm, gooey fudge throughout! The rich chocolate flavor is incredible, and the combination of decadent pudding sauce with moist cake is simply divine.
The best part is, this recipe is so easy to make and requires little effort. You can have this dessert prepped and ready for the oven in just about 10 minutes! It’s great for special occasions, holidays or anytime you’re craving chocolate! Add a scoop of vanilla ice cream for major decadence.
Ingredients needed
No fancy ingredients are required for this fudgy chocolate pudding cake recipe! Simply, pull out a few pantry staples. You’ll have a decadent, delicious dessert in no time! Here’s everything you’ll need:
- Flour: All-purpose flour works best for a tender cake.
- Sugar: White granulated sugar adds the perfect amount of sweetness.
- Cocoa powder: For rich chocolate flavor.
- Instant coffee: Optional, but recommended to deepen the chocolate flavor.
- Baking powder: Helps the cake rise and bake properly.
- Salt: To balance the sweetness.
- Milk: Adds moisture to the cake batter.
- Butter: For extra moisture and richness.
- Vanilla extract: Used to enhance and richen flavor.
- Fudge sauce: Mix granulated sugar, light brown sugar, and cocoa powder for the fudge sauce. Then, once the fudge is sprinkled over the cake batter, you’ll add boiling over the top without mixing. As the cake bakes, this creates a delicious chocolate fudgy texture throughout the whole cake. Yum!
How to make this recipe
Just a few straightforward steps leave you with a fudgy, chocolatey treat that you will want to make on repeat! Here’s the easy process:
- Prep: Preheat oven to 350°F. Lightly grease an 8-inch square baking pan and set aside. You can also use an oval pan or bake in small ramekins for single-size servings!
- Make the cake: In a large bowl, add the flour, sugar, cocoa powder, instant coffee, baking powder, and salt. Stir to combine. Next, add in the milk, butter, and vanilla, and whisk until lump-free and just combined. Pour the batter into the prepared baking pan and spread into an even layer.
- Make the sauce: In a small bowl, whisk the sugars and cocoa powder. Sprinkle the mixture over the prepared batter. Carefully pour the boiling water over the batter, allowing the mixture to just sit on top of the batter without mixing it in.
- Bake: Place in the oven and bake for 30 minutes or until the center is almost set. If baking in individual ramekins, bake for 15-20 minutes. Remove from the oven and cool for at least 10 minutes before serving. Serve with ice cream if desired.
Expert tips
- Room-temperature ingredients: To end up with a tender, fluffy cake, you must start with room-temperature wet ingredients like butter, eggs, and milk. This will give you the best results and also help the batter to mix together smoothly.
- Don’t over-mix the batter: Only mix the cake batter until the ingredients are combined. Continuing to mix past this point, you run the risk of having overly dense, heavy cake.
- Baking in ramekins: For individual desserts, you can bake this in separate ramekins. You will just want to reduce bake time to 15-20 minutes.
Frequently asked questions
What is the difference between regular chocolate cake and hot fudge chocolate cake?
The ingredients used and the flavors are similar but the texture is what sets them apart. A regular chocolate cake typically is baked to be light and fluffy, and is frosted on top. A chocolate pudding cake is made to have a rich, fudgy texture kind of like a really good brownie. It’s also meant to be served warm and gooey!
How do I know when hot fudge cake is done?
The fudge sauce makes it difficult to tell when the chocolate cake recipe is done baking. Inserting a toothpick in the center won’t be much help. When it’s done, the center of the cake looks almost set. Then, you will let the cake sit for 10 minutes once you’ve removed it from the oven. It will continue to set and bake a bit from the residual heat from the pan.
Storage recommendations
- To store: Store any leftovers in the refrigerator, for up to 1 week. We recommend reheating it and enjoying it warm.
- To freeze: Transfer to a freezer-safe container, and store for up to 2 months. Thaw overnight in the refrigerator then reheat as directed.
- To reheat: Rewarm in the microwave in 30 second intervals until warm, or in a preheated oven.
More chocolate dessert recipes
- Nutella Stuffed Brownies
- Double Chocolate Chip Muffins
- Instant Pot Chocolate Cake
- Easy Chocolate Molten Lava Cakes
Hot Fudge Chocolate Pudding Cake
Ingredients
CAKE:
- 1 cup all-purpose flour
- 1/2 cup white granulated sugar
- 1/4 cup cocoa powder
- 1 tablespoon instant coffee, optional
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup unsalted butter, melted
- 1 tablespoon vanilla extract
FUDGE SAUCE:
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1/3 cup cocoa powder
- 1 1/2 cups boiling water
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch square baking pan and set aside.
- In a large bowl, add the flour, sugar, cocoa powder, instant coffee, baking powder, and salt. Stir to combine. Next, add in the milk, butter, and vanilla, and whisk until lump-free and just combined. Pour the batter into the prepared baking pan and spread into an even layer.
- To make the sauce: In a small bowl, whisk the sugars and cocoa powder. Sprinkle the mixture over the prepared batter. Carefully pour the boiling water over the batter, allowing the mixture to just sit on top of the batter without mixing it in.
- Bake for 30 minutes or until the center is almost set. If baking in individual ramekins, bake for 15-20 minutes. Remove from the oven and cool for at least 10 minutes before serving. Serve with ice cream if desired.
Equipment
Notes
- To store: Store any leftovers in the refrigerator, for up to 1 week. We recommend reheating it and enjoying it warm.
- To freeze: Transfer to a freezer-safe container, and store for up to 2 months. Thaw overnight in the refrigerator then reheat as directed.
- To reheat: Rewarm in the microwave in 30 second intervals until warm, or in a preheated oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
