When that late-night chocolate craving strikes or you need a comforting dessert to wow your family, look no further than Hot Fudge Chocolate Pudding Cake. This homey classic serves up a magical combination: a tender, fluffy chocolate cake on top and a luscious, molten fudge sauce hidden beneath. Each spoonful is pure decadence, bursting with gooey, melty chocolate that practically hugs your soul. Whether you’re hosting friends or treating yourself after a long day, this blissful dessert is the breezy, one-pan wonder your baking repertoire needs.
Ingredients You’ll Need
This recipe keeps things beautifully simple, relying on pantry staples that transform into chocolate heaven. Every ingredient is picked to create a perfect balance of soft, rich cake and that famous hot fudge pudding layer.
- All-purpose flour: The backbone of the cake, giving it just the right structure to hold up the sauce beneath.
- Granulated sugar: Adds sweetness to the cake, ensuring every bite feels like dessert.
- Unsweetened cocoa powder: Choose a good-quality cocoa for deep, dark chocolate flavor in both the cake and the sauce.
- Baking powder: Gives the cake its irresistible rise and fluffy texture.
- Salt: Just a pinch to balance the sweetness and chocolate.
- Whole milk: Adds moisture for a tender, luscious crumb.
- Unsalted butter, melted: Richness and flavor, with that irresistible buttery melt.
- Vanilla extract: Enhances all the other flavors, giving warmth to the chocolatey cake.
- Semisweet chocolate chips (optional): For pockets of gooey chocolate in each slice—totally worth it!
- Brown sugar (for topping): Lends a subtle caramel note to the ultra-fudgy sauce.
- More unsweetened cocoa powder (for topping): Deepens the sauce’s chocolate punch.
- Boiling water: The “magic” ingredient that turns a simple batter into a self-saucing masterpiece—don’t skip it!
How to Make Hot Fudge Chocolate Pudding Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C) and lightly greasing an 8×8-inch baking dish. This initial step makes sure the cake lifts out smoothly, and the edges don’t stick as the fudge begins to bubble underneath.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, whisk the flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt. This quick mix ensures everything is evenly distributed, so your cake rises beautifully and every bite tastes balanced.
Step 3: Mix in Wet Ingredients
Stir in the milk, melted butter, and vanilla extract until the batter looks smooth and glossy. If you’re feeling extra indulgent, fold in those chocolate chips now for a surprise pocket of molten chocolate.
Step 4: Spread the Batter
Pour the chocolatey batter into your prepared baking dish and smooth it out evenly. Don’t worry if it seems a little thick—that’s what creates the delicious contrast between cake and fudge.
Step 5: Add the Hot Fudge Chocolate Pudding Cake Topping
In a small bowl, combine the brown sugar and 1/4 cup cocoa powder. Sprinkle this mixture evenly over the batter. Now, gently pour 1 1/4 cups boiling water over the top. It’ll look like a muddy chocolate mess, but trust the process—this is how that magical sauce forms underneath!
Step 6: Bake It Up!
Slide your dish into the oven and bake for 35 to 40 minutes. You’ll know it’s done when the top looks set and a bit cracked, but don’t be fooled: if you peek underneath, a molten fudge lake awaits. Let it cool for at least 10 minutes for ideal scoopability.
Step 7: Serve Warm and Enjoy
Once cooled slightly, spoon big helpings into bowls, making sure each serving has both soft cake and gooey sauce. If you’re going all out, top with vanilla ice cream or an extra swirl of whipped cream.
How to Serve Hot Fudge Chocolate Pudding Cake
Garnishes
To make each serving pop, sprinkle with a shower of chocolate shavings or dust with powdered sugar. A fresh raspberry or mint leaf on top adds a fancy touch, while a scoop of cool vanilla ice cream or a dollop of whipped cream turns Hot Fudge Chocolate Pudding Cake into a five-star finale.
Side Dishes
Because this dessert is so decadently rich, keep sides simple. A bowl of fresh berries balances the sweetness, and strong coffee or espresso pairs beautifully with the deep chocolate flavors. For an ultra-luxurious dinner party, serve with a glass of port or a swirl of caramel sauce.
Creative Ways to Present
You can bake Hot Fudge Chocolate Pudding Cake in individual ramekins for adorable personal servings, or use a vintage casserole dish for rustic charm. Serve it martini-glass style for a modern twist, or spoon it into mason jars if you’re packing a picnic or gifting a sweet treat.
Make Ahead and Storage
Storing Leftovers
If you have any cake left (lucky you!), cover the dish tightly and store in the refrigerator for up to three days. The cake will absorb some of the fudge sauce, but it stays moist, chocolatey, and totally crave-worthy.
Freezing
You can freeze cooled Hot Fudge Chocolate Pudding Cake in an airtight container for up to two months. Thaw overnight in the fridge before reheating. While freezing can slightly alter the texture, the gooey goodness returns after a warm-up.
Reheating
To recapture that glorious, warm fudge sauce, scoop individual servings into a microwave-safe bowl and heat for 20 to 30 seconds, or warm the whole pan in a low oven (around 300°F) until heated through. Add a splash of milk if the sauce looks too thick, and enjoy!
FAQs
Can I make Hot Fudge Chocolate Pudding Cake ahead of time?
Yes! You can prepare the batter and assemble the topping a few hours in advance—just leave the boiling water step and baking until right before serving. This guarantees you’ll have that fresh, warm fudge sauce every time.
What’s the secret to getting the pudding layer just right?
Don’t stir after pouring the boiling water on top! This is what creates the two magical layers: the cake floats while the fudge sauce bubbles below. Trust the method for the ultimate self-saucing dessert.
Can I add extras, like nuts or espresso?
Absolutely! Toss in a handful of toasted pecans or walnuts for crunch, or add a pinch of espresso powder to the batter to intensify the chocolate flavor. Even a dash of cinnamon or orange zest can add a fun twist to your Hot Fudge Chocolate Pudding Cake.
Is this recipe easy to double for a crowd?
Yes, it doubles beautifully. Use a 9×13-inch pan and keep an eye on the baking time, adding a few extra minutes if needed. It’s a guaranteed hit at any gathering, especially when everyone digs in together.
Can I make this dairy-free or vegan?
Swap out the milk for a plant-based alternative (like almond or oat milk), and use vegan butter. Omit the chocolate chips unless you have a dairy-free brand. The cake stays just as moist and chocolatey!
Final Thoughts
If you’re on the hunt for a show-stopping dessert that’s rich, gooey, and impossibly easy, this Hot Fudge Chocolate Pudding Cake is an absolute must-bake. The magic happens in your own oven—no fancy equipment, just pure chocolate comfort. Invite your friends, gather your family, or simply treat yourself to a warm bowl of happiness tonight!
Print
Hot Fudge Chocolate Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent delight of Hot Fudge Chocolate Pudding Cake, a rich and gooey dessert that combines a tender cake layer with a luscious fudge sauce. This easy-to-make treat is perfect for satisfying your chocolate cravings.
Ingredients
Cake:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips (optional)
Topping:
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups boiling water
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Mix Dry Ingredients: In a medium bowl, combine flour, granulated sugar, cocoa powder, baking powder, and salt.
- Add Wet Ingredients: Stir in milk, melted butter, and vanilla until smooth. Fold in chocolate chips if desired.
- Layer and Bake: Pour batter into the baking dish. In a separate bowl, mix brown sugar and cocoa for the topping. Sprinkle over batter. Carefully pour boiling water over the mixture without stirring.
- Bake: Bake for 35–40 minutes until the top is set but a fudgy sauce forms below.
- Serve: Cool for 10 minutes before serving warm. Spoon into bowls, ensuring both cake and sauce are served.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- The pudding layer forms during baking—do not skip the boiling water step!
- Enhance the chocolate flavor with a pinch of espresso powder.
Nutrition
- Serving Size: 1 scoop
- Calories: 360
- Sugar: 36g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
