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Most people enjoy chocolate, but then there are those who just can’t get enough of the dark, rich, and flavorful treat. If you know someone like this, you may want to create this recipe just for them. This recipe is chocolatey enough for the most severe chocolate addict. But, if you want to add a little extra chocolate flavor for the hardcore chocolate lover in your life, sprinkle a handful of semi-sweet chocolate chips into the cake batter before you add the sugar-cocoa topping.
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Hot Fudge Pudding Cake Recipe
If you need a quick, easy, and delicious dessert for your family or for serving to guests in your home, look no further. This recipe for Hot Fudge Pudding Cake includes a moist, fudgy cake atop a layer of gooey, scrumptious chocolate sauce. Spoon the cake and sauce into sundae cups and top with vanilla ice cream for a fabulous treat.
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Equipment
- 9-Inch Square Baking Pan
- Medium-Sized Bowl
- Rubber Spatula
- Small bowl
Ingredients
Cake Batter Ingredients
- 1 1/4 cups Flour
- 3/4 cup Sugar
- 2 tbsp Unsweetened Cocoa
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Milk
- 3 tbsp Melted Butter
Topping Ingredients
- 1 cup Sugar
- 2 tbsp Cocoa
- 1 pinch Salt
- 1 1/3 cups Hot Tap Water
Instructions
- Preheat the oven to 350 degrees.
- Spray a deep-dish pie pan or a 9-inch square baking pan with cooking spray for easy cleanup.
- n a medium-sized bowl combine the flour, sugar, cocoa powder, baking powder, and salt, stirring well with a fork or a whisk.
- Mix in the melted butter and the milk, stirring it until a cake batter forms.
- Be sure you scrape the bowl to ensure that all of the ingredients are mixed.
- Using a rubber spatula, scrape the batter into the prepared pan.
- In a small bowl, combine all of the topping ingredients, except for the hot tap water.
- Over the top of the cake batter in the prepared pan, sprinkle the topping mixture using a spoon. Do not stir this into the batter.
- Pour the hot water over all of the layers in the pan. Again, do not stir this up. The mixture will bake into delicious layers of fudge sauce and cake.
- Place the cake pan into the oven and bake it for about 35 minutes.
- You want the center to be just set, but do not over bake it. It should be a fairly soft cake. You can’t depend on traditional doneness tests for this cake.
- Let the fudge cake cool for about 20 to 30 minutes on the stovetop.
- Spoon the fudge cake and accompanying fudge sauce into serving dishes and serve topped with vanilla ice cream or sweetened whipped cream.
- You can store leftovers in the refrigerator in a tightly covered container for up to three days.
- Reheat it in the microwave before serving.
Notes
This is a very unusual recipe because it doesn’t work the way that most people think. First, the cake batter is spread in your prepared pan. Next, the batter is topped with a sugar and cocoa topping, and then the oddest thing of all happens. You will pour hot water over the whole dish and none of these layers are stirred together. It is in the oven that the magic happens. The cake bakes into a fluffy, sweet, fudgy confection, rising to the top of the dish, and underneath, the sugary, cocoa topping combines with the water to make a fabulous, rich fudge sauce.
This recipe is wonderful for nights when you have guests. It only takes a few minutes to put together the basic ingredients. And, there are no complicated steps or cooking techniques to master for this dessert. Just a bit of measuring and stirring is all that it will take to have a fabulous dessert on the table by the time that everyone is ready for dessert.
A few words of warning though: getting the baking time correct on this dessert if crucial. If you accidentally over bake the dessert, you will have very little of the tasty sauce that really makes this dish wonderful. To ensure that you don’t over bake it, pay close attention to the Hot Fudge Pudding Cake in the last ten minutes of baking time. You will want to remove it from the oven when the outermost rim of the cake is set, but the middle portion is still rather jiggly. You definitely do not want to use standard doneness tests for this kind of cake. The whole idea of it is to have a runny sauce along with the cake.
Be sure that you serve this cake with some vanilla ice cream. The creamy mildness of a good vanilla ice cream offsets the richness of the cake and fudgy sauce. If you don’t have any vanilla ice cream on hand, sweetened whipped cream can be an adequate substitute.
Also, allow a little time for the cake to cool somewhat before serving it. About 20 minutes should be enough time to keep it from scalding your mouth and turning the vanilla ice cream or whipped cream instantly into a puddle of sweet milkiness.
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