🍫 Hot Fudge Chocolate Pudding Cake 🍮
Ingredients
For the Cake:
1 cup all-purpose flour
½ cup granulated sugar
¼ cup unsweetened cocoa powder (natural or Dutch-process—see notes)
2 tsp baking powder
¼ tsp fine salt
¾ cup milk (dairy or plant-based)
¼ cup unsalted butter, melted
1 tsp pure vanilla extract
For the Fudge Sauce:
½ cup granulated sugar
½ cup packed light brown sugar
3 tbsp unsweetened cocoa powder
1¼ cups boiling water
Instructions
Prep the oven: Preheat to 350°F (175°C). Lightly grease a 9-inch square baking dish (or 2-quart casserole). Have boiling water ready (use a kettle or microwave-safe measuring cup).
Make the cake batter: In a medium bowl, whisk together flour, ½ cup granulated sugar, ¼ cup cocoa powder, baking powder, and salt. Add milk, melted butter, and vanilla. Stir until smooth and mostly lump-free.
Pour the batter: Spread the batter evenly into the prepared baking dish—it will be thick but spreadable.
Layer the sauce ingredients: In a small bowl, combine the remaining ½ cup granulated sugar, brown sugar, and 3 tablespoons cocoa powder. Sprinkle this dry mixture evenly over the batter—do not stir.
Add boiling water: Slowly and gently pour the boiling water over the entire surface. Do not mix or stir—this is essential. The water will sink and create the fudge layer as it bakes.
Bake: Place in the oven and bake for 35 minutes, or until the top is set and springs back lightly when touched (the center may still look slightly soft—that’s normal).
Rest and serve: Let the cake cool in the pan for 10–15 minutes. The sauce will continue to thicken slightly. Scoop generous portions into bowls and spoon the warm fudge from the bottom over each serving. Top with vanilla ice cream or whipped cream if desired.