Hot Fudge Pudding Cake
User Reviews
4.8
Hot Fudge Pudding Cake
Description
Hot Fudge Pudding Cake blends common baking ingredients like sugar, cocoa powder, flour, and butter with semisweet chocolate chips to produce a layered chocolate dessert. The batter is spread into a square pan and topped with a sugar-cocoa mixture before boiling water is gently poured over without mixing. During baking, the batter rises to form a cake with a cracked surface while the boiling water under it melds with sugar and cocoa powder to create a hot fudge sauce beneath the cake. This results in a contrast of textures and temperatures when served warm, making the dessert appealing for chilly days or when a comforting chocolate treat is desired.
The chocolate flavor has depth from the cocoa powder and chocolate chips while the butter and vanilla add subtle richness. The pudding cake should be served warm, ideally with vanilla ice cream as recommended, to enjoy the interplay of hot, fudgy sauce and the cake's tender crumb. Cooling the cake for a short time allows it to set enough to scoop.
Ingredients
- 1 cup sugar
- ½ cup cocoa powder
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 4 tablespoons butter melted
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ cup semisweet chocolate chips
- 1 cup water boiling
Instructions
- Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. 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 (the batter will be stiff).
- Using a rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir.
- Bake until the top of the cake is cracked, sauce is bubbling and a toothpick inserted into cakey area comes out with moist crumbs attached, about 22-24 minutes. Cool on rack for at least 10 minutes. Serve warm with vanilla ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings (8X8-inch pan)
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 397kcal | 20% |
| Carbohydrates | 63g | 21% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 53mg | 18% |
| Sodium | 321mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 40g | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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