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–+ servings

Hot Fudge Chocolate Pudding Cake

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An effortlessly warm and chocolatey dessert featuring a tender cocoa cake baked over a gooey hot fudge sauce, perfect for family gatherings and potlucks.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1.25 cups granulated sugar for the batter
  • 1.5 tsp baking powder
  • 0.75 tsp baking soda
  • 0.75 tsp salt
  • 2 large eggs
  • 0.5 cups vegetable oil neutral oil like canola is fine
  • 0.5 cups buttermilk or 1/2 cup milk + 1/2 tsp lemon juice as a quick substitute
  • 0.25 cups boiling water
  • 0.33 cups cocoa powder for the batter
  • 1 tsp instant coffee optional — intensifies chocolate
For the Fudge Sauce Layer
  • 0.5 cups white granulated sugar
  • 0.5 cups packed light brown sugar
  • 4 tbsp cocoa powder
  • 1.5 cups boiling water

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch (or 9×9-inch) baking pan.
  2. In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder until even.
  3. In a separate bowl, beat the eggs lightly. Add vegetable oil, buttermilk, and stir in boiling water and instant coffee until dissolved.
  4. Pour wet ingredients into the dry mix and fold gently until just combined.
Fudge Sauce Preparation
  1. In a small bowl, mix together granulated sugar, light brown sugar, and cocoa powder.
Baking
  1. Spread the batter evenly into the prepared pan.
  2. Evenly sprinkle the sugar/cocoa mixture over the batter; do not press it in.
  3. Carefully pour boiling water over the top. Do not stir.
  4. Bake for 35–40 minutes. The top should be set and a toothpick inserted into the cake portion should come out with moist crumbs.
  5. Remove from oven and let rest 5–10 minutes before serving.
Serving
  1. Serve warm, scooping into bowls to ensure each serving has both cake and hot fudge sauce.
  2. Add a scoop of vanilla ice cream or whipped cream on top.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 70gProtein: 6gFat: 20gSaturated Fat: 4gSodium: 350mgFiber: 2gSugar: 40g

Notes

For a gluten-free option, use a 1:1 GF flour blend. For dairy-free, swap buttermilk with almond or oat milk mixed with vinegar.
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