Hot Fudge Chocolate Pudding Cake

Why You’ll Love This Recipe

This Hot Fudge Chocolate Pudding Cake is a rich, old-fashioned dessert that’s both comforting and impressive. It’s known as a self-saucing cake, meaning it creates its own gooey chocolate fudge sauce while baking beneath a tender, moist cake layer. The result is a warm, spoonable chocolate dream-no frosting or extra toppings needed (though a scoop of vanilla ice cream is heavenly). Best of all, it’s made with simple pantry ingredients and comes together in one pan with no mixer required.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake Batter:

• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup melted butter (or oil)
• 1 tsp vanilla extract

For the Fudge Sauce:

• 1/2 cup brown sugar, packed
• 1/4 cup unsweetened cocoa powder
• 1 1/4 cups hot water

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.

2. Make the batter:
   In a medium mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
   Add in the milk, melted butter, and vanilla extract. Stir until the mixture is smooth and combined.
   Pour the batter into the prepared baking dish and spread evenly.

3. Add the fudge topping:
   In a separate bowl, combine the brown sugar and cocoa powder.
   Sprinkle this dry mixture evenly over the top of the batter.
   Gently pour the hot water over the back of a spoon onto the surface of the batter to prevent disturbing it. Do not stir.

4. Bake the cake:
   Place the dish in the oven and bake for 35 to 40 minutes, or until the top is set and puffed with cracks.
   The bottom will remain gooey—that’s your rich fudge sauce.

5. Cool and serve:
   Let the cake sit for 10 to 15 minutes after baking to allow the sauce to thicken slightly.
   Spoon into bowls while warm and drizzle with the fudge sauce from the bottom of the pan.
   Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Servings and timing

• This recipe yields 6 to 8 servings.
• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Rest Time: 10–15 minutes
• Total Time: 55–65 minutes

Variations

• Espresso Kick: Add 1 teaspoon of instant espresso powder to the dry ingredients for a mocha twist.

• Nutty Delight: Sprinkle chopped walnuts or pecans on top of the batter before baking.

• Mint Chocolate: Stir 1/2 teaspoon of peppermint extract into the batter for a refreshing flavor.

• Double Chocolate: Add 1/3 cup chocolate chips to the batter for extra gooey richness.

• Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days.
To reheat, scoop a portion into a microwave-safe bowl and warm for 30–45 seconds until heated through. The sauce may thicken in the fridge, so add a splash of milk before reheating to loosen it. This dessert is best enjoyed warm.

FAQs

1. What makes this a “self-saucing” cake?

As it bakes, the hot water and sugar topping sink through the batter, forming a thick, rich chocolate fudge sauce beneath the cake.

2. Can I make this ahead of time?

You can prepare the batter and topping in advance, but bake it just before serving for the best texture and sauce consistency.

3. Can I use Dutch-process cocoa?

Yes, though the flavor will be slightly deeper and richer. Regular unsweetened cocoa powder also works perfectly.

4. What if I don’t have brown sugar?

You can substitute with granulated sugar, but the sauce may be slightly less rich and flavorful.

5. Can I use oil instead of butter?

Yes, any neutral oil like vegetable or canola oil can replace the butter in the batter.

6. Can I double this recipe?

Absolutely. Use a 9×13-inch baking dish and increase baking time by 5–10 minutes, checking for doneness.

7. Is it normal for the bottom to be very gooey?

Yes! That’s the fudge sauce layer—it’s supposed to be rich, molten, and pudding-like.

8. Can I add chocolate chips?

Definitely. Fold in 1/3 cup chocolate chips into the batter before baking for extra decadence.

9. What’s the best topping?

A scoop of vanilla ice cream is the classic choice, but whipped cream or even a drizzle of peanut butter sauce works well too.

10. Can I make it in individual ramekins?

Yes, just divide the batter and topping evenly among greased ramekins and reduce bake time to 20–25 minutes.

Conclusion

Hot Fudge Chocolate Pudding Cake is the ultimate dessert for chocolate lovers—a warm, indulgent treat with minimal effort. Whether you’re making it for a weeknight dessert or a special occasion, this cake delivers rich chocolate flavor and that irresistible molten center every time. Serve it warm and let the fudge flow.