Hot Fudge Chocolate Pudding Cake
User Reviews
4.8
Hot Fudge Chocolate Pudding Cake
Description
This pudding cake uses a simple chocolate cake batter poured into a greased pan. After adding the batter, a cocoa powder and sugar mixture is evenly sprinkled on top, and boiling water is carefully poured over without stirring. Baking the cake allows the water to infuse the dry topping mixture and seep through the batter, creating a layer of hot fudge sauce beneath the cooked cake. The cake sets just enough to hold shape while the pudding forms beneath.
The flavor and intensity of the chocolate sauce depend on the choice of cocoa powder; a darker cocoa powder yields a more bitter, intense fudge, while standard unsweetened cocoa provides a milder chocolate taste. The pudding cake is best served warm with accompaniments such as vanilla ice cream or whipped cream to balance the rich chocolate and add creaminess.
Use an appropriately sized baking dish, roughly 9 inches square or similar volume, to ensure even cooking. The baking time is about 35 minutes until the center is nearly set. Allow the cake to cool briefly before serving to let the pudding thicken slightly. This recipe is adapted from a well-known classic but offers flexibility in cocoa choice for preferred flavor strength.
Ingredients
CAKE:
- 1 cup all-purpose flour or plain flour
- ½ cup granulated sugar white
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ¼ cup butter melted, unsalted
- 1 teaspoon vanilla extract pure
FUDGE SAUCE:
- ½ cup granulated sugar white
- ½ cup light brown sugar packed
- 3 tablespoons cocoa powder I like unsweetened cocoa powder. See notes.
- 1-¼ cups water boiling
Instructions
- 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 ½ 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 prepared baking pan or dish and spread evenly.
FOR THE SAUCE:
- Combine together the remaining ½ 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 centre 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 pan over top of each serve of cake.
Notes
- Choose your cocoa powder carefully: dark cocoa powder produces a richer, more bitter chocolate flavor, while standard unsweetened cocoa yields a milder taste.
- Use an 11x7-inch or similar 5-6 cup capacity baking dish to ensure proper baking volume.
- Serve warm with ice cream or whipped cream for added richness.
- Allow the cake to cool about 15 minutes before serving to let the fudge sauce set slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9serves
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 172mg | 7% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 191IU | 4% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
