Hot Fudge Chocolate Pudding Cake

Step-by-step instructions

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish to prepare for the batter.
Mix Dry Ingredients: In a mixing bowl, whisk together the flour, 3/4 cup granulated sugar, cocoa powder, baking powder, and salt until well combined.
Combine Wet Ingredients: Stir in the whole milk, melted butter, and vanilla extract until everything is nicely mixed together.
Spread the Batter: Pour the batter evenly into your prepared baking dish.
Prepare Fudge Sauce: In a separate bowl, mix together the brown sugar, remaining granulated sugar, and cocoa powder for the fudge sauce. Sprinkle this mixture evenly over the batter in the baking dish.
Add Boiling Water: Carefully pour the boiling water over the entire dish. Do not stir! This will create the fudge sauce layer beneath the cake.
Bake: Place in the oven to bake for 35-40 minutes, or until the surface is set but the center is still fudgy.
Let Cool: After baking, allow the cake to cool for a few minutes before serving.
Serve: Spoon the warm cake onto plates. Drizzle the fudge sauce from the bottom of the pan over each serving, and top with whipped cream, chopped chocolate, and a drizzle of chocolate syrup if desired.

Serving this Hot Fudge Chocolate Pudding Cake is as delightful as making it. Here are a few creative suggestions to elevate your dessert experience:

Artful Plating: Use a shallow dish to show off the gooey fudge layer, garnished with a sprig of mint for a fresh touch.
Pair with Ice Cream: Serve alongside a scoop of vanilla or coffee ice cream to create a warm-cold contrast.
Top with Berries: Fresh raspberries or strawberries add a pop of color and a tart contrast to the rich chocolate.

If you find yourself with leftovers, here’s how to store and enjoy them later:

Refrigeration: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm individual servings in the microwave for about 20-30 seconds before enjoying.
Freezing: Not a problem if you’ve got leftovers! Wrap slices tightly and freeze for up to 3 months. Thaw in the fridge before reheating.

Measure Accurately: Be precise with your measurements to ensure the perfect texture.
Don’t Skip the Whipped Cream: A dollop of whipped cream not only tastes great but also adds a nice visual contrast.
Experiment With Spices: Try adding a teaspoon of cinnamon or a pinch of sea salt to enhance the chocolate flavor further.

Feel free to get adventurous with this pudding cake! Here are a few variations to consider:

Nutty Touch: Add chopped nuts like walnuts or pecans for a crunchy texture.
Minty Fresh: Incorporate mint extract in place of vanilla for a refreshing twist.
Fruit Add-Ins: Fold in chocolate chips or fresh berries for an added burst of flavor.

The total time for this recipe, from prep to baking, is about an hour, making it a quick treat even on busy days.

Absolutely! Use almond milk or oat milk for a dairy-free version, and coconut oil can replace the melted butter.

Microwave individual portions for about 20-30 seconds or until warmed through, and you’ll enjoy that gooey fudge sauce all over again!

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