Description
Indulge in this luscious Hot Fudge Chocolate Pudding Cake that combines a rich chocolate cake layered over a gooey fudge sauce. This easy-to-make dessert delivers the perfect balance of moist cake and decadent hot fudge sauce, baked together in one dish for a crowd-pleasing treat.
Ingredients
Scale
Cake Batter
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (optional)
Fudge Sauce
- ¾ cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 1 ¾ cups hot water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish to prevent sticking.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Add the milk, vegetable oil, and vanilla extract, stirring until the batter is smooth. If using, fold in the chopped nuts gently. Spread the batter evenly into the prepared baking dish.
- Prepare the Sauce: In a separate bowl, combine the brown sugar and cocoa powder. Sprinkle this mixture evenly over the cake batter in the baking dish.
- Add Hot Water: Carefully pour the hot water over the entire cake and sugar mixture, ensuring not to stir or disturb the layers. The water will create the pudding sauce as it bakes.
- Bake: Place the dish in the oven and bake for 35-40 minutes, until the center of the cake is just set but still moist. A layer of fudgy sauce will form beneath the cake.
- Cool and Serve: Allow the cake to cool and stand for about 15 minutes so the sauce thickens slightly. Serve warm by scooping portions onto plates, spooning the gooey sauce from the bottom over each serving.
Notes
- For a nut-free version, simply omit the chopped nuts.
- Serve with vanilla ice cream or whipped cream for an extra decadent dessert.
- Use freshly boiled water to ensure the sauce forms properly.
- Do not stir after adding the hot water to maintain the pudding effect.
- Store leftovers covered in the refrigerator and warm slightly before serving.
