Hot Fudge Chocolate Pudding Cake

A magical, old-fashioned dessert that bakes up with a tender chocolate cake on top and a rich, molten fudge sauce underneath—no mixer needed, no fancy tools, just pure comfort in every spoonful. This beloved “upside-down” pudding cake is ready in under an hour and best served warm with a scoop of vanilla ice cream.

Why You’ll Love This Recipe

This isn’t just cake—it’s kitchen magic. With only one bowl and simple ingredients, you get two desserts in one: a light, fluffy chocolate cake rising above a bubbling river of hot fudge. The secret? Pouring hot water over the batter before baking—it sinks through to create a self-saucing surprise. It’s nostalgic, foolproof, and impossible to resist.

Perfect for:

• Cold-weather comfort
• Last-minute guests
• Family dinners
• Kids’ cooking projects

Ingredients

For the Cake Layer

• 1 cup (120g) all-purpose flour (spooned & leveled)
• ¾ cup (150g) granulated sugar
• ¼ cup (20g) unsweetened cocoa powder (natural or Dutch-process)
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup (120ml) whole milk
• ¼ cup (56g / ½ stick) unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract

For the Hot Fudge Sauce Layer

• ½ cup (100g) packed brown sugar (light or dark)
• ¼ cup (20g) unsweetened cocoa powder
• 1¾ cups (420ml) hot water (freshly boiled; this is key!)

Optional Serve-With:

• Vanilla ice cream
• Whipped cream
• Sprinkle of sea salt or chocolate shavings

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Lightly grease a 9×9-inch baking dish with butter or nonstick spray.

2. Make the Cake Batter

In a large bowl:

• Whisk together flour, granulated sugar, cocoa powder, baking powder, and salt until no lumps remain.
• Add milk, melted butter, and vanilla. Stir with a spatula or whisk until smooth and well blended. The batter will be thick but pourable.

3. Spread Into Pan

• Pour batter into the prepared dish. Use a spatula to spread evenly into a thin, uniform layer.

4. Add the Fudge Topping

In a small bowl, mix brown sugar and cocoa powder until combined.

• Sprinkle this mixture evenly over the surface of the batter.

5. Pour in Hot Water

Holding the back of a spoon just above the surface (to prevent splashing), slowly pour the hot water over the entire dish.

• It will look strange—the batter will bubble and rise, and the cocoa-sugar mix will sink.
• Do not stir —trust the process!

6. Bake Until Set

• Bake 35–40 minutes, until the cake is firm to the touch, slightly cracked on top, and the edges pull away from the sides.
• A toothpick inserted into the cake (not the sauce) should come out clean.

7. Rest Before Serving

Let cool 10–15 minutes. This allows the fudge sauce to thicken slightly so it doesn’t run off your spoon.

8. Serve Warm & Indulgent

Scoop deep to get both layers in each serving. Top with:

• A scoop of cold vanilla ice cream (the ultimate contrast)
• A dollop of whipped cream
• A pinch of flaky sea salt to enhance sweetness

Serve immediately while warm and gooey.

You Must Know

• Use real hot water —microwaved or freshly boiled from the kettle. Cool water won’t activate the reaction.
• Don’t skip resting —serving too soon = soupy sauce.
• No mixer needed —a fork or whisk does the job.
• One-bowl cleanup —mix, pour, bake, done.
• Best served fresh —reheats okay, but magic fades after a day.

Storage Tips

• Store covered in the fridge for up to 3 days.
• Reheat gently in the microwave (30–45 seconds) with a splash of milk to refresh moisture.
• Not recommended for freezing —texture breaks down.

Ingredient Substitutions

Serving Suggestions

• Serve à la mode—ice cream + warm cake = heaven.
• Pair with coffee, hot cocoa, or spiced chai.
• Great for potlucks—bring the whole pan and serve family-style.
• Double the batch for holiday tables.

Cultural Context

Also known as a “self-saucing chocolate pudding cake” or “molten magic cake,” this recipe emerged during the Great Depression when families needed affordable, satisfying desserts made from pantry staples. Baked in cast iron skillets or square dishes, it became a staple across America and the UK—where it’s sometimes called “chocolate surprise cake.” Passed down through handwritten notes and memory, it’s real food made for hard times and good ones alike.

Pro Tips

• Double the recipe? Use a 9×13 pan and increase bake time to 45 mins.
• Want more fudge? Add 1 tbsp cornstarch to the topping mix for a thicker sauce.
• Make ahead: Mix dry ingredients the night before. Add wet when ready to bake.
• Label your dish: People will ask for the recipe. Write it on a card.
• Say grace before serving —some traditions are worth keeping.

Frequently Asked Questions

Q: Why didn’t my sauce form?
A: Likely due to cold water or stirring. Use boiling water and never mix.

Q: Can I use a different pan?
A: Yes—use any 8×8, 9×9, or similar size. Glass or ceramic works best.

Q: Is this gluten-free?
A: Only if using GF flour blend. Always verify labels.

Q: Can I make it vegan?
A: Yes—with plant-based butter, milk, and egg replacer (optional). Results vary slightly.

Q: Can I add chocolate chips?
A: Absolutely! Sprinkle ½ cup mini chocolate chips over the batter before adding water.

Allergy Information

Contains: eggs, dairy (milk, butter), wheat.
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on cocoa powder and pre-made ingredients.

Nutrition Facts (Per Serving – Approximate)

Based on 9 servings

• Calories: 280
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 47g
• Fiber: 2g
• Sugar: 30g
• Protein: 4g
• Sodium: 240mg

This cake doesn’t need frosting to feel special. One spoonful—warm, chocolatey, with that hidden river of fudge—and you’re reminded: sometimes the best things aren’t perfect. They’re messy, magical, and meant to be shared.