Hot Fudge Chocolate Pudding Cake
Creamy, gooey, and impossibly comforting, this Hot Fudge Chocolate Pudding Cake is the kind of dessert that makes everyone smile.
Equipment
- 9x9-inch Baking Dish
- Mixing Bowl
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup milk room temperature
- 2 tbsp melted butter cooled slightly
- 1 tsp vanilla extract
- 1/2 cup chopped nuts optional, chopped
Topping Ingredients
- 3/4 cup brown sugar
- 1/4 cup cocoa powder additional for topping
- 1 3/4 cup hot water just off the boil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or nonstick spray so the cake releases easily.
- In a large bowl, combine the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir thoroughly so the leavening and cocoa are evenly distributed.
- Add the milk, melted butter, and vanilla extract to the dry mix. Stir until everything comes together into a smooth batter. Scrape the bowl to incorporate any streaks of flour.
- If you’re adding chopped nuts, gently fold them into the batter now for added crunch.
- Pour the batter into the greased 9x9-inch baking dish, spreading it evenly with a spatula to the corners.
- In a separate bowl, mix the brown sugar and the additional 1/4 cup cocoa powder, and sprinkle this mixture evenly over the batter in the dish.
- Carefully pour the hot water over the top of the cake batter without stirring.
- Bake in the preheated oven for 35-40 minutes, or until the cake has risen and the top looks set.
- Let the cake cool slightly for 10 minutes before digging in. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Serve with vanilla ice cream, whipped cream, or toasted nuts for crunch. A dusting of powdered sugar or a drizzle of caramel elevates it into a celebratory treat.