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–+ servings

Hot Fudge Pudding Cake

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A delightful warm dessert featuring a light chocolate cake with a molten fudge layer underneath, perfect for cozy evenings or gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder Dutch-process can be used for deeper flavor
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
Wet Ingredients
  • 1/2 cup milk Whole milk gives best richness; sub with plant-based milk if needed.
  • 1/2 cup vegetable oil Neutral oil; melted butter can be substituted for more flavor.
  • 1 teaspoon vanilla extract
  • 1 cup hot water Must be hot for the desired fudge layer.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch or similar-sized baking dish.
  2. In a large bowl, whisk together 1 cup sugar, 1/2 cup cocoa powder, 1 cup flour, and 2 teaspoons baking powder until evenly combined.
  3. Add 1/2 cup milk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Stir until smooth and pourable, avoiding overmixing.
Baking
  1. Pour the batter into the prepared pan and gently spread it to an even layer.
  2. Slowly pour 1 cup near-boiling water evenly over the batter. Do not stir.
  3. Bake at 350°F for 30–40 minutes. The top should be set with a toothpick coming out with a few moist crumbs.
  4. Remove from the oven and let the pan sit for 10–15 minutes.
Serving
  1. Serve warm, scooping to get both the cake and the syrupy fudge in each portion.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 1.5gSodium: 200mgFiber: 2gSugar: 18g

Notes

Store in the refrigerator for 3–4 days or freeze for up to 2 months. Reheat individual portions in the microwave or oven. Use hot water to achieve the ganache-like fudge layer.
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