Hot Fudge Chocolate Pudding Cake Recipe

A Decadent, Gooey, Self-Saucing Chocolate Dessert!

This Hot Fudge Chocolate Pudding Cake is a magic dessert—as it bakes, it creates a rich chocolate cake on top and a thick, fudgy sauce underneath! Best served warm with vanilla ice cream, this easy dessert is perfect for chocolate lovers.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: ~45 minutes
Servings: 8

Ingredients

For the Cake:

• 1 cup (125g) all-purpose flour
• ¾ cup (150g) granulated sugar
• ¼ cup (25g) unsweetened cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (120ml) milk
• ¼ cup (55g) unsalted butter, melted
• 1 teaspoon vanilla extract

For the Fudge Sauce:

• ½ cup (100g) brown sugar
• ¼ cup (25g) unsweetened cocoa powder
• 1 ¼ cups (300ml) boiling water

Instructions

Step 1: Preheat & Prepare the Dish

1. Preheat oven to 350°F (175°C).
2. Grease an 8×8-inch (20x20cm) baking dish with butter or non-stick spray.

Step 2: Make the Cake Batter

1. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
2. Stir in milk, melted butter, and vanilla extract until smooth.
3. Spread the batter evenly in the prepared baking dish.

Step 3: Add the Fudge Sauce (Magic Step!)

1. In a separate bowl, mix brown sugar and cocoa powder.
2. Sprinkle this dry mixture evenly over the cake batter.
3. Gently pour boiling water over the entire dish without stirring—this will create the fudge sauce as it bakes!

Step 4: Bake & Serve!

1. Bake for 30-35 minutes, until the top looks set but the bottom remains gooey.
2. Let it cool for 5 minutes (the sauce will thicken slightly).
3. Spoon into bowls and serve warm with vanilla ice cream or whipped cream.

Pro Tips for the Best Pudding Cake

Do not stir in the boiling water—this creates the self-saucing magic!
Use Dutch-process cocoa for an even deeper chocolate flavor.
Bake until the top is just set to ensure a gooey, fudgy bottom.
Want extra richness? Add ½ cup of chocolate chips to the batter!

Storage & Make-Ahead Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheat: Microwave individual portions for 20-30 seconds to restore the gooey texture.
• Freezer: Freeze for up to 2 months. Thaw overnight and reheat before serving.

Variations & Fun Twists

Mocha Pudding Cake: Add 1 teaspoon instant espresso powder to the batter.
Peanut Butter Swirl: Drop dollops of peanut butter into the batter before baking.
Salted Caramel Drizzle: Drizzle warm caramel sauce over the top for an extra treat!

Nutrition (Per Serving, Without Ice Cream)

• Calories: ~320
• Carbs: ~55g
• Fat: ~9g
• Sugar: ~38g
  (Estimated, varies by ingredients used.)

Final Thoughts

This Hot Fudge Chocolate Pudding Cake is an easy, foolproof dessert that delivers maximum chocolatey goodness with minimal effort. Whether you’re serving it for a cozy night in or a special occasion, this warm, gooey, and decadent cake is guaranteed to impress!