Hot Fudge Chocolate Pudding Cake

This Hot Fudge Chocolate Pudding Cake is a magical dessert that creates its own gooey chocolate sauce as it bakes! A soft, moist chocolate cake forms on top, while the bottom turns into a luscious fudge pudding. It's the perfect treat for chocolate lovers, served best with vanilla ice cream or whipped cream.

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Yield

8 servings

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Ingredients

For the 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

For the Topping:

• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/4 cup unsweetened cocoa powder

For the Hot Fudge Sauce:

• 1 1/4 cups hot water

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Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or similar-sized pan.

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2. Make the Cake Batter

1. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
2. Add the milk, melted butter, and vanilla extract. Stir until smooth and well combined.
3. Spread the batter evenly into the prepared baking dish.

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3. Prepare the Topping

1. In a small bowl, mix together the granulated sugar, brown sugar, and cocoa powder.
2. Sprinkle the mixture evenly over the cake batter.

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4. Add the Hot Fudge Sauce

1. Pour the hot water evenly over the top of the cake. Do not stir—the water will sink and create the pudding layer as it bakes.

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5. Bake the Cake

Bake for 35-40 minutes, or until the top is set and the edges are firm. The center will appear slightly jiggly due to the pudding layer underneath.

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6. Serve

1. Remove the cake from the oven and let it cool for 5-10 minutes.
2. Spoon the warm cake onto plates, making sure to include the gooey pudding layer from the bottom.
3. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

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Interesting Note

This cake is a bit of baking magic! When you pour the hot water over the batter, it dissolves the sugar and cocoa, creating a rich, fudgy sauce as it bakes. The batter rises to the top to form a soft, spongy cake, while the liquid settles at the bottom and thickens into a gooey pudding layer. Remember not to stir after adding the water—this step is key to letting the layers form perfectly. It’s like a science experiment that ends with dessert!

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Tips for Success

• Hot Water Only: The water doesn’t need flavoring; the sugar and cocoa provide all the taste.
• Do Not Stir: Once the water is added, resist the urge to mix to ensure the pudding layer develops.
• Serve Warm: The cake is best enjoyed warm, so the sauce is extra gooey and decadent.

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This Hot Fudge Chocolate Pudding Cake is easy to make and irresistibly delicious—a guaranteed crowd-pleaser for any occasion!