If chocolate cravings strike and you want a dessert that delivers warm, gooey satisfaction straight from the oven, you simply have to make this Hot Fudge Chocolate Pudding Cake. This is not just any chocolate cake—it creates its very own thick, fudgy sauce beneath a soft and tender crumb, all in one baking dish. Effortless to throw together with pantry staples, this self-saucing wonder is a triumph for weeknight treats, dinner parties, or just a night in when nothing but rich chocolate will do.
Ingredients You’ll Need
The beauty of this Hot Fudge Chocolate Pudding Cake is how such humble ingredients produce something unforgettable. Each element plays a big role, from the cocoa’s deep color to the way brown sugar and hot water transform into molten sauce. Here’s what you’ll gather:
- All-purpose flour: Gives the cake its classic, tender structure and soaks up all that delicious chocolate flavor.
- Granulated sugar: Sweetens the cake and ensures the crumb stays soft, balancing out the cocoa’s boldness.
- Unsweetened cocoa powder: Both in the cake and topping, this delivers deep, chocolaty intensity.
- Baking powder: Fluffs everything up so your cake rises beautifully over the pudding layer.
- Salt: Only a small pinch, yet it heightens the richness and rounds out every chocolate note.
- Whole milk: Adds moisture and subtle creaminess, binding every element together (swap for plant milk if you wish).
- Unsalted butter, melted: Brings richness and a decadent mouthfeel you’ll love in every bite.
- Vanilla extract: Accentuates the chocolate and gives the cake that homemade warmth.
- Light brown sugar: Used for the topping, this adds caramel notes to the luscious fudge sauce beneath.
- Unsweetened cocoa powder (for topping): Doubles up the decadence and guarantees the sauce is ultra-chocolaty.
- Hot water: Poured over top, this is the “magic” ingredient that creates the signature pudding layer while baking.
- Vanilla ice cream or whipped cream (optional): The perfect finishing touch, adding cool contrast to your warm cake.
How to Make Hot Fudge Chocolate Pudding Cake
Step 1: Prepare Your Baking Dish
Set the stage for gooey, baked perfection! Preheat your oven to 350°F (175°C), and lightly grease a 9-inch square baking dish. This ensures your Hot Fudge Chocolate Pudding Cake slides out easily and your sauce won’t stick to the corners—plus, it means less washing up afterward!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt. Whisking ensures everything’s beautifully combined and sets up a soft, even-textured base for your cake.
Step 3: Add the Wet Ingredients
Stir in the milk, melted butter, and vanilla extract until a thick, chocolaty batter comes together. Don’t overmix—just go until it’s all combined and smooth. The batter will be thick, almost like brownie batter.
Step 4: Spread and Top with Cocoa Mixture
Spoon the batter evenly into your greased baking dish. In a separate small bowl, stir together the light brown sugar and the remaining 1/4 cup cocoa powder. Sprinkle this mixture evenly over the entire surface of the batter—but don’t mix it in! This topping is destined to become the fudge sauce as it bakes.
Step 5: Add Hot Water—No Stirring!
Now comes the magic trick: gently pour the hot water over the entire cake. It might look unusual, but trust the process. Do not stir it in! The water will seep through, helping to transform the brown sugar and cocoa into a thick, irresistible fudge pudding as the cake bakes.
Step 6: Bake and Let Rest
Bake your cake for 35 to 40 minutes, until the top appears set and slightly cracked. The cake should have puffed up impressively, with a pool of sauce bubbling underneath. Once baked, let it cool for 10 to 15 minutes so the fudge layer thickens a bit—this makes serving much easier and even more delicious.
Step 7: Serve It Up
Spoon generous helpings of the Hot Fudge Chocolate Pudding Cake into bowls. Be sure to scoop from all the way to the bottom, catching both cake and sauce. Top with a scoop of vanilla ice cream or a swirl of whipped cream for an utterly swoon-worthy finish.
How to Serve Hot Fudge Chocolate Pudding Cake
Garnishes
This cake begs for something cool and creamy on top. A big scoop of vanilla ice cream creates a classic hot-and-cold contrast, but don’t stop there—try a dollop of whipped cream, a sprinkle of chocolate shavings, or even fresh raspberries for a pop of color and tartness. These little touches make your Hot Fudge Chocolate Pudding Cake taste (and look) extra special.
Side Dishes
This dessert really loves the solo spotlight, but if you want to set out a little something extra, a bowl of fresh berries or sliced bananas offers a bright, fruity foil to all that indulgence. Alternatively, pair with espresso or strong coffee for a beautiful after-dinner combo that satisfies every sweet craving.
Creative Ways to Present
Try baking individual servings in ramekins for an elegant dinner party twist, or pile the whole Hot Fudge Chocolate Pudding Cake high on a big platter to let everyone dig in family-style. You can even layer spoonfuls into pretty glass jars for a portable, picnic-ready treat—just be sure everyone gets a good mix of cake and sauce!
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if!) you find yourself with leftovers, cover the baking dish tightly with foil or transfer servings to an airtight container. The Hot Fudge Chocolate Pudding Cake will keep beautifully in the fridge for up to 4 days. The sauce thickens a bit, but it’s still delightfully saucy.
Freezing
Want to squirrel some away for later? Portion cooled cake and sauce into lidded freezer containers. Hot Fudge Chocolate Pudding Cake freezes well for up to 2 months. Just allow to thaw overnight in the fridge before reheating.
Reheating
For the best fudge-saucy experience, gently reheat portions in the microwave in 20-second bursts until warm and melty. Or, warm a whole dish in a 300°F oven, covered with foil, for 15–20 minutes. Always serve with extra ice cream for maximum joy.
FAQs
Can I make Hot Fudge Chocolate Pudding Cake dairy-free?
Absolutely! Just swap the whole milk for your favorite plant-based milk (like almond or oat) and use vegan butter. The cake will still bake up beautifully and be just as gooey and satisfying.
Why do I pour hot water on top and not stir it?
The hot water creates the signature pudding sauce beneath the cake layer. As it bakes, the water activates the sugar and cocoa on top, sinking to the bottom and thickening into the rich chocolate fudge layer—no stirring needed!
Can I prepare the batter in advance?
While you can mix the dry ingredients ahead and combine the wet ones separately, it’s best to assemble the batter and bake it just before serving. This ensures the self-saucing magic works perfectly every time.
What if I don’t have a 9-inch square dish?
No worries! An 8-inch square or similarly sized oven-safe dish works too—your cake may be a bit thicker and might need a couple of extra minutes in the oven. Just keep an eye on the center and look for that set, cracked top.
Can I add extra chocolate or different flavors?
Definitely! Toss a handful of chocolate chips into the batter for pools of melted chocolate, or swirl in a spoonful of peanut butter or espresso powder for a gourmet twist. Hot Fudge Chocolate Pudding Cake is endlessly customizable to your taste.
Final Thoughts
There is pure joy in watching this Hot Fudge Chocolate Pudding Cake emerge from the oven, bubbling with dark chocolate sauce and ready to spoon into eager bowls. If you adore chocolate and want a comforting, heavenly dessert that’s easy yet impressive, you owe it to yourself (and your lucky guests!) to bake this soon. Happy baking!
Print
Hot Fudge Chocolate Pudding Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent goodness of Hot Fudge Chocolate Pudding Cake. This easy-to-make dessert features a rich chocolate cake with a gooey fudge sauce underneath, creating a delightful treat for any chocolate lover.
Ingredients
Cake:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Topping:
- ⅔ cup packed light brown sugar
- ¼ cup unsweetened cocoa powder
- 1¼ cups hot water
Serving:
- Optional: vanilla ice cream or whipped cream
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9-inch square baking dish.
- Prepare Batter: In a medium bowl, combine flour, granulated sugar, cocoa powder, baking powder, and salt. Add milk, melted butter, and vanilla. Mix until a thick batter forms.
- Spread Batter: Spread batter evenly in the baking dish.
- Add Topping: In a separate bowl, mix brown sugar and cocoa powder. Sprinkle over batter without stirring.
- Pour Water: Carefully pour hot water over the top without stirring.
- Bake: Bake for 35-40 minutes until the top sets and cracks slightly.
- Serve: Let the cake cool for 10-15 minutes. Spoon into bowls and top with ice cream or whipped cream.
Notes
- Enhance with chocolate chips for extra indulgence.
- Substitute whole milk with plant-based milk for a dairy-free option.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 32g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
