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
Scale
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
