Hot Fudge Chocolate Pudding Cake
A cocoa sponge that bakes over its own warm fudge sauce from pantry ingredients in one dish.
Equipment
- 9x9 inch baking dish
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 cup all purpose flour
- ⅔ cup granulated sugar
- ¼ cup unsweetened cocoa powder for the batter
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
- ½ cup whole milk
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- ¾ cup brown sugar packed, for the topping
- ¼ cup unsweetened cocoa powder for the topping
- 1 ¾ cup hot water
- ½ cup walnuts chopped, optional
Instructions
Cooking
- Heat and grease. Heat the oven to 350 degrees F and butter a 9x9 inch baking dish.
- Make the batter. Whisk the flour, sugar, 1/4 cup cocoa, baking powder, and salt, then stir in the milk, butter, and vanilla until thick and smooth, folding in nuts if using. Spread it in the dish.
- Add the topping. Mix the brown sugar with the second 1/4 cup cocoa and scatter it over the batter in an even layer.
- Pour the water. Pour 1 3/4 cups steaming hot water over the top without stirring.
- Bake. Bake 35 to 40 minutes until the top is set and cracked with bubbling fudge at the edges.
- Rest and serve. Cool 10 minutes, then spoon into bowls, scooping sauce from the bottom.
Notes
Substitutions: Use oat milk and a plant based baking stick for a dairy free version, and skip the nuts for a smoother cake.
Tips: Do not stir after the water goes in, and serve warm so the sauce stays glossy.
Storage: Refrigerate covered for up to 3 days and reheat single portions in the microwave. Do not freeze.