By This Hot Fudge Chocolate Pudding Cake balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Hot Fudge Chocolate Pudding Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Hot Fudge Chocolate Pudding Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 cup all-purpose flour (or plain flour)
1/2 cup white granulated sugar
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
FUDGE SAUCE:
1/2 cup white granulated sugar
1/2 cup packed light brown sugar
3 tablespoons cocoa powder (I like unsweetened cocoa powder. (*See notes)
1-1/4 cups boiling water
PREPARATION STEPS
Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing cake.
FOR THE CAKE: Combine 1/2 cup granulated sugar with the flour, cocoa powder, baking powder, and salt. Add in the milk, butter, and vanilla; whisk until smooth and fairly lump-free.
Pour the batter into the prepared baking pan or dish and spread evenly.
FOR THE SAUCE: Combine together the remaining 1/2 cup white sugar, brown sugar, and remaining 3 tablespoons cocoa powder
Evenly sprinkle mixture over the batter
Slowly pour the boiling water over the top (DO NOT STIR OR MIX INTO THE BATTER
ALLOW THE WATER TO SIT ON TOP).
Bake 35 minutes or until the center is almost set. Remove from oven. Allow to cool for 15 minutes.
Serve in dessert dishes with ice cream or whipped cream, and spoon fudge sauce from the bottom of the pan over the top of each serve of cake.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
