Fudgy Hot Fudge Chocolate Pudding Cake
A very fudgy, chocolatey cake that is simple to make with pantry staples, and it bakes its own sauce as...
- Prep
- 20 mins
- Cook
- 55 mins
- Total
- 1 hr 15 mins
- Makes
- 12 servings
This Hot Fudge Chocolate Pudding Cake is a very fudgy, chocolatey cake that comes together easily with ingredients you probably already have in your pantry! It is so rich and delicious that you will wonder why you did not make it sooner!
Why You Will Love This Recipe
I am a big fan of desserts that come together quickly, like my Salted Brownie Cookies, Easy 7-Layer Magic Cookie Bars, and Berry Nutella Galette, and now this super-easy Hot Fudge Chocolate Pudding Cake recipe!
This super fudgy, decadent dessert is made with the simplest of ingredients (no eggs needed!) It is incredibly easy to prepare and one of the best chocolate desserts around!
Enjoy it as is, or top it with ice cream, whipped cream, rainbow jimmies, and a maraschino cherry!
Ingredients Needed
To make this old-fashioned hot fudge chocolate pudding cake, you will need ten ingredients, and you probably have most of them in your pantry already!
- Unsweetened Cocoa Powder. I used my favorite Ghirardelli unsweetened cocoa powder, but use whichever you prefer!
- Milk. Regular dairy milk or lactose-free dairy milk both work.
- Unsalted Butter. You can use salted butter instead, but leave out the added salt.
For quantities and instructions, see the recipe card below.
How to Make the Recipe
Here is a quick overview of how to make this easy hot fudge chocolate pudding cake. For the full printable recipe, which you can make in US customary or metric measurements, see the recipe card below.
Step 1. Combine the bottom layer of dry ingredients. Whisk together 3/4 cup of the sugar, the flour, 3 tablespoons of the cocoa powder, the baking powder, and the salt.
Step 2. Add the bottom layer of wet ingredients. This includes the milk, melted butter, and vanilla extract. Whisk until just combined.
Step 3. Transfer to the baking pan. Spread the bottom layer mixture in the 8-inch square baking pan, making sure it covers the entire bottom.
Step 4. Whisk the dry ingredients together in a separate bowl. This includes the remaining 1/2 cup of sugar, the light brown sugar, and the remaining 4 tablespoons of cocoa powder. Then sprinkle it over the bottom layer.
Step 5. Pour in the boiling water. Pour it over the top. Do not stir.
Step 6. Bake the hot fudge chocolate pudding cake for 38-40 minutes at 350ºF. When it is done, let it sit for 15 minutes before digging in! That is all there is to it!
Recipe Tip: Serve this cake in bowls and enjoy it as is, or garnish with ice cream, whipped cream, sprinkles, and a maraschino cherry if you like.
Recipe FAQs
What size baking tin do I need for this recipe?You will need an 8-inch square baking tin. Mine is from USA Pans, and I highly recommend that brand!
Do I stir the hot fudge cake mixture once I pour the boiling water over the top?No, you do not need to stir the mixture. Just bake!
What’s the best way to store hot fudge chocolate pudding cake?Any leftover pudding cake can be stored in an airtight food container in the fridge for up to 5 days. Serve it chilled, or warm it in the microwave and add your favorite toppings.
If you make this Hot Fudge Chocolate Pudding Recipe or any other recipe on my website, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!
Fudgy Hot Fudge Chocolate Pudding Cake
This Hot Fudge Chocolate Pudding Cake is a very fudgy, chocolatey cake that is easy to make with ingredients you probably already have in your pantry! It is so rich and delicious you will wonder why you did not make it sooner!
- Prep
- 20 mins
- Cook
- 55 mins
- Total
- 1 hr 15 mins
- Makes
- 12 servings
Ingredients
- 1 1/4 cup Granulated Sugar, divided (3/4 cup for bottom, 1/2 cup sugar for top)
- 1 cup All-Purpose Flour
- 7 tbsp Unsweetened Cocoa powder, divided (3 tablespoons for bottom, 4 tablespoons for top)
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Milk
- 1/3 cup Unsalted Butter, melted
- 2 tsp Vanilla Extract
- 1/2 cup Light Brown Sugar, packed
- 1 1/4 cup Boiling Water
Method
- Set the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Lightly grease an 8 inch square baking pan and set it aside.
- Whisk together the 3/4 cup granulated sugar, all-purpose flour, 3 tablespoons of unsweetened cocoa powder, baking powder, and salt on medium speed until well blended.
- Add the milk, melted unsalted butter, and vanilla extract, and beat until just combined and smooth. Spoon the mixture into the prepared 8 inch square baking pan, spreading it so it covers the entire bottom.
- In a medium mixing bowl, whisk together the remaining 1/2 cup granulated sugar, the light brown sugar, and the remaining 4 tablespoons of unsweetened cocoa powder. Sprinkle the whole dry mixture evenly over the bottom layer.
- In a heat-proof glass measuring cup or bowl, microwave the water for 3 minutes, or until it boils. Pour the boiling water over both layers, but DO NOT STIR.
- Bake for 35-40 minutes at 350ºF. When it is done, let it sit for 15 minutes before spooning it into bowls or glasses. Top with ice cream, rainbow jimmies, and a maraschino cherry, if you like.
Baker’s notes
- Recipe adapted from A Recipe Sampler Cookbook from St. Andrew's Evangelical Lutheran Church.
- 8″ x 8″ square pan from USA Pans.
