Hot Fudge Pudding Cake
User Reviews
5
Hot Fudge Pudding Cake
Description
Hot Fudge Pudding Cake uses a split sugar and cocoa powder method to create two layers: the cake batter with chocolate chips forms a soft, cakey top while the hot water poured over a cocoa-sugar mixture on top melts down during baking, producing a rich fudge pudding underneath. The recipe's instructions emphasize the careful layering without stirring and baking until the top cracks and the sauce bubbles. The texture contrast between the firm cake and liquid fudge is distinct. Served warm, the cake's chocolate depths are complemented by the vanilla ice cream suggested in the method.
The combination of melted butter, egg yolk, milk, and vanilla creates a smooth batter base that binds the chocolate chips and flour mixture effectively. Baking in an 8-inch pan ensures thickness and adequate sauce formation. The cake's size yields about six servings, making it suitable for sharing.
Cooling slightly before serving allows the pudding layer to set but keeps the dessert warm enough for ice cream topping without melting it instantly. This hot fudge pudding cake can be enjoyed as a satisfying end to a meal or a comforting treat on its own.
Nutrition information notes each serving contains 403 calories, 14 grams of fat, 63 grams of carbohydrates, and 6 grams of protein, useful for portion control or dietary considerations.
Ingredients
- 1 cup granulated sugar divided
- ½ cup cocoa powder divided, unsweetened
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 4 tablespoons butter melted
- 1 egg large, yolk
- 2 teaspoons vanilla extract
- ½ cup semisweet chocolate chips
- 1 cup water boiling
Instructions
- Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray. In a medium bowl, whisk ½ cup sugar with ¼ cup cocoa powder and set aside.
- Whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff).
- Using a rubber spatula, scrape batter into prepared pan and spread out evenly. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir.
- Bake cake until the top of the cake is cracked, sauce is bubbling, and a toothpick inserted into cakey area comes out mostly clean, about 22 to 24 minutes. Cool on rack for at least 10 minutes. Serve warm with vanilla ice cream. Enjoy!
Notes
- This recipe yields six servings with each containing approximately 403 calories.
- Serve the pudding cake warm with vanilla ice cream to complement the rich chocolate flavors.
- Allow the cake to cool for at least 10 minutes after baking for the pudding layer to set properly.
User Reviews
Overall Rating
5
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