Hot Fudge Pudding Cake

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If you’re searching for the ultimate easy chocolate dessert that’s rich, decadent, and surprisingly simple to make, this Hot Fudge Pudding Cake is your answer. It’s part cake, part molten fudge, and 100% comfort in every bite. Best of all? It creates its own hot fudge sauce while baking!

Why You’ll Love This Chocolate Pudding Cake

• No frosting or filling needed—it makes its own fudge sauce!

• Perfect for chocolate lovers craving a warm dessert

• Simple pantry ingredients, no electric mixer required

• Budget-friendly and ready in under 35 minutes

• The ultimate cozy dessert for fall, winter, or Valentine’s Day

Ingredients Breakdown:

• Granulated Sugar (1 cup, divided) – Sweetens both the cake and the fudgy topping.

• Unsweetened Cocoa Powder (½ cup, divided) – Deep chocolate flavor for both batter and sauce.

• All-Purpose Flour (1 cup) – The base that gives the cake structure.

• Baking Powder (2 tsp) – Helps the cake rise and become fluffy.

• Salt (¼ tsp) – Balances out the sweetness and enhances chocolate flavor.

• Milk (½ cup) – Adds moisture and richness to the batter.

• Unsalted Butter (4 tbsp, melted) – Adds depth and tenderness to the cake.

• Egg Yolk (1 large) – Contributes to the cake’s richness and texture.

• Vanilla Extract (2 tsp) – Adds warmth and enhances the chocolate notes.

• Semisweet Chocolate Chips (½ cup) – Little bursts of melted chocolate throughout the cake.

• Boiling Water (1 cup) – Crucial for forming the molten fudge sauce underneath the cake as it bakes.

Tips for Best Results

• Don’t skip the boiling water—it’s crucial for creating the sauce layer.

• Use good quality cocoa powder for a deeper chocolate flavor.

• Serve with vanilla ice cream or whipped cream to balance the richness.

• For extra indulgence, sprinkle a few chocolate chips on top before baking.

Delicious Variations

• Mocha Twist: Add 1 tsp espresso powder to the batter.

• Nutty Crunch: Fold in chopped pecans or walnuts.

• Salted Caramel Drizzle: Finish with a drizzle of caramel and a pinch of flaky salt.

• Double Chocolate: Use dark chocolate chips for extra richness.

How to Serve & Store

Serving Ideas:

• Best served warm, straight from the oven

• Top with ice cream, caramel sauce, or even fresh raspberries

Storage:

• Refrigerator: Store leftovers covered in the fridge for up to 3 days

• Reheat: Microwave individual servings for 20–30 seconds to re-melt the fudge layer

• Freezing not recommended due to the sauce texture

Popular Questions

Can I use Dutch-processed cocoa powder?
Yes, but the flavor will be deeper and more intense. Adjust sugar slightly if needed.

Can I make this dairy-free?
Yes! Use plant-based milk, vegan butter, and skip the egg yolk or replace it with a flax egg.

Can I bake this in ramekins for individual servings?
Absolutely! Divide batter between greased ramekins, reduce bake time to about 18–20 minutes

Hot Fudge Pudding Cake

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• Author: easysweetmeal
• Total Time: 34 minutes
• Yield: 6–8 servings 1x

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Description

This Hot Fudge Pudding Cake is a magical, self-saucing dessert that’s every chocolate lover’s dream. As it bakes, a thick, gooey fudge sauce forms beneath a rich, tender chocolate cake. Serve it warm with a scoop of vanilla ice cream and let the warm chocolate sauce mingle with the cold creaminess—pure indulgence in every bite!

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Ingredients

Scale 1x2x3x

• 1 cup granulated sugar, divided

• ½ cup unsweetened cocoa powder, divided

• 1 cup all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• ½ cup milk

• 4 tablespoons unsalted butter, melted

• 1 large egg yolk

• 2 teaspoons vanilla extract

• ½ cup semisweet chocolate chips

• 1 cup boiling water

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Instructions

1. Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with nonstick spray or butter.

2. Make the Topping Mix

In a small bowl, whisk together ½ cup sugar and ¼ cup cocoa powder. Set aside—this will become the fudgy sauce topping.

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3. Create the Cake Base

In a large bowl, whisk together the flour, remaining sugar (½ cup), remaining cocoa powder (¼ cup), baking powder, and salt.

4. Mix Wet Ingredients

In another bowl, whisk together the milk, melted butter, egg yolk, and vanilla extract until smooth.

5. Combine and Fold in Chocolate Chips

Gently mix the wet ingredients into the dry mixture until just combined. The batter will be thick. Fold in the semisweet chocolate chips.

6. Assemble the Cake

Spread the thick batter evenly into your prepared baking pan. Evenly sprinkle the reserved cocoa-sugar mixture on top—don’t stir it in.

7. Add Boiling Water

Carefully pour 1 cup of boiling water over the top. Do not mix. This step is what creates the gooey fudge layer underneath as it bakes.

8. Bake

Place the pan in the oven and bake for 22–24 minutes, or until the top looks cracked, the edges are set, and the sauce is bubbling underneath. A toothpick inserted into the cake portion should come out mostly clean.

9. Cool Slightly & Serve Warm

Let the cake sit for 10 minutes before serving. Scoop out portions to reveal the warm fudge sauce below.

Notes

• Perfect for beginner bakers and last-minute dessert needs

• Feels fancy but uses simple ingredients

• Kid-friendly, budget-friendly, and always a hit

• Prep Time: 10 minutes
• Cook Time: 24 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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