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Hot fudge pudding cake in a glass baking dish with a spoon lifting a square, revealing rich chocolate sauce underneath

Hot Fudge Pudding Cake

This hot fudge pudding cake bakes into a soft chocolate cake with warm fudge sauce underneath. It is mixed by hand and served warm from the baking dish.
Recipe Developer-Estefania
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Prep Time 10 minutes
Cook Time 30 minutes
Additional time10 minutes
Total Time 50 minutes

Ingredients

For the Cake Batter 

  • 125 g all-purpose flour
  • 150 g granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 120 ml whole milk
  • 45 g unsalted butter melted
  • 1 teaspoon vanilla extract

For the Fudge Topping 

  • 100 g granulated sugar
  • 100 g packed brown sugar
  • 25 g unsweetened cocoa powder

For the Sauce 

  • 300 ml hot water

Instructions

  • Preheat the oven to 180 °C. Lightly grease an 8-inch (20 cm) square baking dish.
  • Whisk together 125 g all-purpose flour, 150 g granulated sugar, 3 tablespoons unsweetened cocoa powder, 2 teaspoons baking powder and ¼ teaspoon salt.
  • Add 120 ml whole milk, 45 g unsalted butter melted and 1 teaspoon vanilla extract. Stir just until combined. Spread the batter evenly in the prepared dish.
  • Mix 100 g granulated sugar, 100 g packed brown sugar and 25 g unsweetened cocoa powder . Sprinkle the mixture evenly over the batter without stirring.
  • Pour 300 ml hot water evenly over the topping. Do not stir. Keeping the layers separate creates the fudge sauce underneath.
  • Bake the hot fudge pudding cake for 25–30 minutes. Remove it when the top is set and slightly cracked. The center should still look soft.
  • Rest for 10 minutes. Spoon into bowls, scooping from the bottom so each serving includes warm fudge sauce.

Notes

Do not stir after adding water: Keeping the topping and water separate allows the cake to rise while the fudge sauce forms underneath.
Check the surface, not a skewer: The top should look set and slightly cracked while the center remains soft and saucy.
Use the correct dish size: An 8-inch (20 cm) square dish keeps the cake layer thick and reduces the risk of overflowing.
Allow the sauce to settle: Resting for 10 minutes slightly thickens the fudge sauce while keeping it warm and spoonable.

Nutrition

Calories: 288kcal | Carbohydrates: 59g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 192mg | Potassium: 135mg | Fiber: 2g | Sugar: 44g | Vitamin A: 166IU | Calcium: 100mg | Iron: 2mg
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