Directions to Follow
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
- Add the milk, melted butter, and vanilla extract to the dry mixture, stirring until well combined. If you’re using chocolate chips, fold them into the batter at this step.
- Pour the batter evenly into your prepared baking dish.
- In a separate bowl, mix the brown sugar and additional cocoa powder. Evenly sprinkle this mixture over the batter.
- Finally, slowly pour the boiling water over the top—do not stir. This is key to achieving that delicious gooey layer!
- Bake for 35-40 minutes or until the cake is set around the edges but still has a soft, fudgy layer underneath.
- Let it cool for 10 minutes before serving. Enjoy warm with a scoop of ice cream!
Best Ways to Enjoy It
While this hot fudge chocolate pudding cake is fantastic on its own, consider pairing it with a few delicious accompaniments. A scoop of vanilla bean ice cream is a classic; the creamy texture complements the rich chocolate perfectly. Another great option is a drizzle of caramel sauce or a dollop of whipped cream. Want to elevate it further? Add some crushed nuts or berries on top for an extra layer of flavor and presentation.
How to Store & Freeze
To keep your leftovers fresh, cover the cake tightly with plastic wrap or place it in an airtight container. Properly stored, it will last in the refrigerator for up to 3 days. If you’re looking to freeze it, slice it into individual portions and wrap each slice in plastic wrap before placing them in a freezer-safe container. Thaw in the refrigerator overnight and reheat in the microwave for a quick treat! Remember, food safety is important; always store leftovers promptly.
Helpful Cooking Tips
- Mixing: Avoid over-mixing the batter after adding the wet ingredients; this ensures a lighter cake.
- Boiling Water: For consistency, always use freshly boiled water and pour it gently over the batter.
- Serving Temperature: This dessert is best enjoyed warm right out of the oven, but it still tastes great the next day if reheated properly.
Creative Twists
If you want to get adventurous, consider adding different flavors or textures! Swap out the semisweet chocolate chips for salted caramel chips for a delightful twist. You could also experiment with flavored extracts, like almond or peppermint, instead of vanilla. For a more health-conscious version, try substituting half of the flour with whole wheat flour or using less sugar.
Common Questions
What is the prep time for hot fudge chocolate pudding cake?
Preparation only takes about 15 minutes, with an additional 35-40 minutes of baking time.
Can I substitute any ingredients?
Yes! For a dairy-free version, substitute milk with almond or oat milk, and use coconut oil for the butter.
How do I reheat leftovers?
Microwave individual slices for about 15-20 seconds. Make sure to cover with a damp paper towel to maintain moisture.
Can I freeze this cake?
Absolutely! Slice it and wrap each piece tightly before freezing. It can be stored for up to three months.
Now you have everything you need to create this comforting Hot Fudge Chocolate Pudding Cake. Enjoy your baking!
