If you’re a chocolate lover, this Hot Fudge Chocolate Pudding Cake is about to become your new favorite dessert. Imagine a rich, moist chocolate cake with a gooey, fudgy sauce that forms magically at the bottom as it bakes. It’s warm, indulgent, and perfect for satisfying your sweet tooth. Whether you’re hosting a dinner party or just treating yourself, this dessert is sure to impress. Plus, it’s surprisingly easy to make!
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Why You’ll Love This Recipe
- Magical Sauce: The cake bakes with a rich, fudgy sauce that forms underneath—no extra effort required!
- Rich Chocolate Flavor: Double the cocoa powder ensures a deep, decadent chocolate taste.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Perfect for Any Occasion: Great for family dinners, potlucks, or a cozy night in.
Ingredients Breakdown
- 1 cup all-purpose flour: Provides the base structure for the cake.
- 2 cups granulated sugar, divided: Sweetens both the cake and the fudge sauce.
- 1/2 cup unsweetened cocoa powder, divided: Adds deep chocolate flavor.
- 2 tsp baking powder: Helps the cake rise.
- 1/4 tsp salt: Enhances flavor balance.
- 1 cup milk: Adds moisture for a tender cake.
- 1/4 cup vegetable oil: Keeps the cake soft and rich.
- 2 tsp vanilla extract: Enhances the chocolate flavor.
- 1 cup packed light brown sugar: Adds a caramel-like sweetness to the sauce.
- 2 1/4 cups hot water: Helps create the fudgy sauce as it bakes.
- 1 tbsp butter: Adds richness when added after baking.
- 1 tsp vanilla extract: Rounds out the flavors in the sauce.
Tips and Tricks
Tips and Tricks- Don’t Stir the Water: Pouring the hot water over the batter without stirring is key to creating the fudge sauce.
- Use Hot Water: Ensure the water is hot to help dissolve the sugars and cocoa powder properly.
- Serve Warm: This dessert is best enjoyed warm, when the sauce is gooey and the cake is tender.
- Add Toppings: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Variations and Customizations
- Mocha Twist: Add 1-2 tsp of instant espresso powder to the cocoa mixture for a mocha flavor.
- Nutty Crunch: Sprinkle chopped nuts like pecans or walnuts over the batter before baking.
- Spicy Kick: Add a pinch of cayenne pepper or chili powder for a subtle heat.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Pairing Suggestions
- Ice Cream: Serve with vanilla, chocolate, or caramel ice cream for a classic pairing.
- Beverages: Enjoy with a cup of coffee, hot chocolate, or a glass of red wine.
- Fruit: Add fresh berries or a fruit compote for a refreshing contrast.
Storage Instructions
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate: Keep in the fridge for up to 5 days. Reheat in the microwave or oven before serving.
- Freeze: Freeze individual portions for up to 3 months. Thaw and reheat as needed.
Popular Questions
1. Can I make this cake ahead of time?
Yes, you can prepare the batter and sugar mixture ahead of time, but add the hot water just before baking.
2. Can I use a different type of sugar?
Yes, but brown sugar adds a caramel-like depth that complements the chocolate flavor.
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3. Can I make this cake in smaller portions?
Absolutely! Use individual ramekins or a smaller baking dish, adjusting the baking time as needed.
Hot Fudge Chocolate Pudding Cake
- Total Time: 45-50 minutes
- Yield: 8-10 servings 1x
Description
This Hot Fudge Chocolate Pudding Cake is pure indulgence! A rich, gooey chocolate cake that creates its own fudgy sauce as it bakes. With a soft top and molten base, it’s perfect with vanilla ice cream for an irresistible treat!
Ingredients
For the Cake Batter:
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- 1 cup all-purpose flour (for structure)
- 1 cup granulated sugar (adds sweetness)
- 1/2 cup unsweetened cocoa powder (for rich chocolate flavor)
- 2 tsp baking powder (helps the cake rise)
- 1/4 tsp salt (balances the sweetness)
- 1 cup milk (adds moisture)
- 1/4 cup vegetable oil (keeps the cake tender)
- 2 tsp vanilla extract (enhances the flavor)
For the Fudge Sauce:
- 1 cup granulated sugar (creates the sauce’s sweetness)
- 1 cup packed light brown sugar (adds a caramel-like depth)
- 1/2 cup unsweetened cocoa powder (for a rich, chocolatey sauce)
- 2 1/4 cups hot water (forms the sauce as it bakes)
For Finishing:
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- 1 tbsp butter (adds richness)
- 1 tsp vanilla extract (for a final flavor boost)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Make the Cake Batter:
- In a large bowl, whisk together the flour, 1 cup granulated sugar, 1/2 cup cocoa powder, baking powder, and salt.
- Stir in the milk, vegetable oil, and vanilla extract until just combined.
- Spread the batter evenly into the prepared baking dish.
- Prepare the Fudge Sauce Mixture:
- In a separate bowl, mix the remaining 1 cup granulated sugar, brown sugar, and 1/2 cup cocoa powder.
- Sprinkle this mixture evenly over the cake batter.
- Add the Hot Water:
- Carefully pour the hot water over the top of the batter and sugar mixture. Do not stir—this is what creates the magical fudge sauce!
- Bake:
- Bake for 30-35 minutes, or until the edges are set and the sauce is bubbling.
- Finish and Serve:
- Once out of the oven, dot the top of the cake with butter and drizzle with vanilla extract.
- Let the cake sit for 10 minutes to allow the sauce to thicken slightly.
- Spoon the warm cake and fudge sauce into bowls and serve.
Notes
- For a dairy-free version, use plant-based milk and butter alternatives.
- Double the recipe for larger gatherings—this cake is always a crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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