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!
Course: Dessert
Cuisine: American
Keyword: chocolate pudding cake, hot fudge chocolate cake
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.
Notes
*Baking dishes that can be used: 11-7-inch | 5-6 cup capacity | 1.5 - 2 quart/liter baking dishes
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.