If you’ve ever craved a dessert that’s part cake, part molten chocolate wonder, you’re about to fall hard for Hot Fudge Chocolate Pudding Cake. This retro classic is pure chocolate comfort in every bite, forming its own gooey, fudgy sauce beneath a tender cake as it bakes. With a handful of pantry staples and minimal effort, you’ll transform simple ingredients into an unforgettable treat that’s perfect for cozy nights, celebrations, or anytime you need a chocolate fix.
Ingredients You’ll Need
What makes Hot Fudge Chocolate Pudding Cake so magical is how a short list of everyday ingredients comes together to create layers of flavor and texture. Each one plays an important role, from the deep cocoa notes to the rich fudge sauce bubbling underneath. Here’s what you’ll need—and why!
- All-purpose flour: Provides the cake’s tender structure and ensures a soft, moist crumb.
- Granulated sugar: Sweetens the cake and the fudgy sauce, balancing the intensity of the cocoa.
- Unsweetened cocoa powder: Delivers a bold chocolate punch and gives both cake and sauce their signature color.
- Baking powder: Helps the cake rise and stay fluffy above its pudding-like base.
- Salt: Enhances every chocolatey note and keeps the dessert from tasting flat.
- Whole milk: Adds richness and ensures a silky, smooth batter.
- Unsalted butter (melted): Brings moisture and a hint of decadence, making the cake extra luscious.
- Vanilla extract: Rounds out the chocolate flavor with sweet, fragrant notes.
- Chopped walnuts or pecans (optional): Add a lovely crunch and nutty depth, but feel free to skip or swap as you like.
- Brown sugar (for topping): Creates a rich, caramelized fudge layer beneath the cake.
- Hot water: The secret to the “self-saucing” magic—pouring this over creates the molten pudding layer as it bakes.
How to Make Hot Fudge Chocolate Pudding Cake
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C), so it’s ready to turn your batter into a gooey masterpiece. Lightly grease an 8×8-inch baking dish with butter or nonstick spray. This not only prevents sticking but also makes serving those fudgy squares a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Combining these dry ingredients first ensures even distribution, so your Hot Fudge Chocolate Pudding Cake bakes up perfectly every time, with no clumps of cocoa hiding in the mix.
Step 3: Add the Wet Ingredients
Pour in the milk, melted butter, and vanilla extract. Stir everything together until it’s just combined and smooth—don’t overmix! If you’re using nuts, fold them in gently at this stage. The batter will be thick and glossy, promising a rich chocolate cake layer.
Step 4: Spread and Top
Evenly spread the batter into your prepared baking dish, smoothing it into the corners. In a separate small bowl, combine the topping’s granulated sugar, brown sugar, and cocoa powder. Sprinkle this mixture evenly over the batter. It might look like a lot, but trust the process—this is what creates the decadent fudge sauce underneath.
Step 5: Add Hot Water and Bake
Here’s where the magic happens: carefully pour the hot water over the cake and sugar mixture. Do not stir! As it bakes, the water sinks through the sugar and pulls cocoa and sugar beneath the cake, forming that luscious pudding layer. Bake for about 40 minutes, or until the top is set and the cake feels slightly firm to the touch.
Step 6: Rest and Serve
Remove the cake from the oven and let it stand for at least 15 minutes. This wait is essential—it gives the fudge sauce time to thicken and the cake to settle. When you scoop into it, you’ll find a deliciously warm chocolate sauce at the bottom, ready to spoon over your serving. Enjoy it as-is, or top with a scoop of vanilla ice cream or billows of whipped cream for the ultimate Hot Fudge Chocolate Pudding Cake experience.
How to Serve Hot Fudge Chocolate Pudding Cake
Garnishes
There’s something magical about the contrast of warm, gooey chocolate and cool, creamy toppings. Try a scoop of classic vanilla ice cream, a swirl of whipped cream, or even a sprinkle of shaved chocolate or toasted nuts. Fresh raspberries or strawberries add a beautiful pop of color and a tangy contrast to the fudgy richness.
Side Dishes
While this cake easily stands alone, it’s delightful with a cup of strong coffee or a tall glass of cold milk. If you’re serving it for a special gathering, you might pair it with a simple fruit salad or a platter of berries to offer a refreshing, light counterpoint to its decadent depth.
Creative Ways to Present
For a fun twist, serve Hot Fudge Chocolate Pudding Cake in individual ramekins for personal molten desserts. Dress up each serving with a dusting of powdered sugar or a drizzle of salted caramel. If you’re feeling playful, layer cake squares with ice cream and fudge sauce in parfait glasses for a show-stopping chocolate trifle.
Make Ahead and Storage
Storing Leftovers
If you happen to have any cake left (good luck!), let it cool completely before covering the baking dish with plastic wrap or transferring slices to an airtight container. It will keep in the fridge for up to three days, and the sauce stays gloriously gooey.
Freezing
Hot Fudge Chocolate Pudding Cake freezes surprisingly well. Let the cake cool, then wrap individual portions tightly in foil or place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To bring back that just-baked magic, reheat slices in the microwave for 20–30 seconds, or warm the whole dish in a 300°F oven for about 15 minutes. The sauce will loosen up and the cake will taste freshly made—just as dreamy as the day you baked it.
FAQs
Can I use a different type Dessert
Absolutely! While whole milk gives the richest flavor and texture, you can substitute 2%, skim, or even non-dairy alternatives like almond or oat milk. The cake will still be delicious, though it may be slightly less creamy.
What’s the secret to the pudding layer in Hot Fudge Chocolate Pudding Cake?
The magic comes from pouring hot water over the sugar-and-cocoa topping just before baking. This liquid seeps down, mixing with the sugars and cocoa to create a thick, fudgy sauce beneath the cake. Be sure not to stir after pouring the water—that’s the trick!
Can I add chocolate chips or other mix-ins?
Yes! Feel free to fold in a handful of chocolate chips, peanut butter chips, or even chopped toffee bars for extra bursts of flavor. Just remember that the cake is already very rich, so a little goes a long way.
Is Hot Fudge Chocolate Pudding Cake gluten-free?
As written, this recipe uses all-purpose flour, but you can substitute your favorite 1:1 gluten-free baking blend. The results are just as gooey and chocolatey, so everyone can enjoy a slice.
Can I double the recipe for a crowd?
Definitely! Simply double all the ingredients and bake in a 9×13-inch pan. You may need to add about 5 minutes to the baking time, so keep an eye on the cake and test for doneness at the center.
Final Thoughts
If you’re searching for a dessert that’s easy, comforting, and downright delicious, you can’t go wrong with Hot Fudge Chocolate Pudding Cake. It’s a crowd-pleaser that never fails to impress, with its magical layers and rich chocolate flavor. Gather your ingredients, invite your favorite people, and bake up a treat that will have everyone asking for seconds!
Print
Hot Fudge Chocolate Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hot Fudge Chocolate Pudding Cake is a decadent and easy-to-make dessert featuring a rich, fudgy sauce that forms beneath a light chocolate cake layer. Perfectly balanced with a hint of vanilla and optional nuts, this self-saucing pudding cake is served warm and can be paired beautifully with vanilla ice cream or whipped cream for an indulgent treat.
Ingredients
Cake Batter
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Topping
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups hot water
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
- Add Wet Ingredients: Stir in the whole milk, melted butter, and vanilla extract into the dry ingredients to form a smooth batter. If desired, gently fold in the chopped nuts for added texture and flavor.
- Spread Batter: Evenly spread the batter into the prepared baking dish, smoothing the top with a spatula.
- Prepare Topping: In a separate bowl, mix together the granulated sugar, brown sugar, and cocoa powder for the topping.
- Layer Topping: Sprinkle the topping mixture evenly over the cake batter without stirring it in.
- Add Hot Water: Carefully pour the hot water over the top of the sugar and cocoa powder layer. Do not stir the mixture; this creates the self-saucing effect.
- Bake: Place the baking dish in the oven and bake for 40 minutes, or until the top is set and the cake is slightly firm to the touch.
- Cool and Serve: Remove the cake from the oven and let it stand for at least 15 minutes. This allows the fudgy sauce to thicken beneath the cake layer. Serve warm with vanilla ice cream or whipped cream for extra indulgence.
Notes
- The magic of this dessert comes from the pudding-like sauce that forms beneath the cake as it bakes. Avoid stirring after adding hot water to create this effect.
- For a deeper flavor, substitute brewed coffee for the hot water in the topping.
- Chopped nuts are optional and can be omitted or substituted with your favorite nuts.
- Serve warm for the best texture and flavor experience.
- This cake can be reheated gently; the sauce remains luscious even after warming.
Nutrition
- Serving Size: 1 square (approximately 1/6 of the cake)
- Calories: 340
- Sugar: 42 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
