Description
This Hot Fudge Chocolate Pudding Cake recipe features a moist chocolate cake with a luscious fudgy sauce beneath it. Baked in a single dish, the cake bakes with a rich chocolate layer on top and a warm, gooey fudge pudding underneath, perfect for a comforting dessert that serves eight.
Ingredients
Scale
Cake Batter
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (optional)
Sauce
- ¾ cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 1 ¾ cups hot water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish well to prevent sticking.
- Prepare the Cake Batter: In a medium bowl, combine the all-purpose flour, granulated sugar, 2 tablespoons of unsweetened cocoa powder, baking powder, and salt creating a dry mix. Stir in milk, vegetable oil, and vanilla extract until you achieve a smooth batter. If desired, fold in the chopped nuts gently. Spread this batter evenly into the prepared baking dish.
- Prepare the Sauce: In a separate bowl, mix together the packed brown sugar and ¼ cup unsweetened cocoa powder. Evenly sprinkle this dry mixture over the cake batter in the baking dish.
- Add Hot Water: Carefully pour 1 ¾ cups of hot water over the top of the mixture without stirring it. The hot water will seep through and create the pudding sauce during baking.
- Bake: Place the dish in the oven and bake for 35-40 minutes, or until the center is almost set but still slightly jiggly. This will create a fudgy pudding layer under the cake.
- Cool and Serve: Allow the cake to stand for 15 minutes after removing it from the oven. Serve warm by spooning portions onto plates, making sure to include plenty of the delicious fudge sauce from the bottom.
Notes
- For a nut-free version, omit the chopped nuts.
- Use hot water coming directly from a kettle for best sauce consistency.
- You can serve this pudding cake with vanilla ice cream or whipped cream for extra indulgence.
- Ensure not to stir after adding hot water to maintain layering of cake and pudding sauce.
- Letting the cake rest for 15 minutes is crucial for the sauce to thicken and the cake to set properly.
