Hot Fudge Pudding Cake

This hot fudge pudding cake creates pure magic in your oven, transforming simple ingredients into a decadent dessert with two distinct layers. The cake bakes on top while a rich chocolate sauce forms underneath, giving you the perfect bite of cake and fudge in every spoonful.

I discovered this recipe during a snowstorm when I was craving something warm and chocolatey but couldn't get to the store. Now it's my go-to dessert whenever we have last minute dinner guests who need impressing without hours of preparation.

Ingredients

• All-purpose flour: creates the perfect cake texture that's substantial enough to hold up to the sauce
• Granulated sugar: divided between cake and topping layers for balanced sweetness
• Unsweetened cocoa powder: provides rich chocolate flavor in both the cake and sauce
• Baking powder: gives the cake its essential rise and light texture
• Salt: enhances all the chocolate flavors and balances the sweetness
• Milk: adds moisture to the cake batter look for whole milk for richness
• Unsalted butter: melted for moisture and richness use quality butter for best flavor
• Egg yolk: provides structure and richness to the cake
• Vanilla extract: balances and enhances the chocolate flavor use pure extract
• Semisweet chocolate chips: create melty pockets of chocolate throughout the cake
• Boiling water: activates the sauce formation it must be very hot

Step-by-Step Instructions

Preparation:

Preheat your oven to 350°F and prepare an 8-inch square baking pan with a light coating of cooking spray. The size of the pan matters here as it ensures the right cake to sauce ratio.

Create the Topping Mixture:

Whisk together half cup of sugar with quarter cup cocoa powder in a small bowl until no lumps remain. This mixture will transform into the magical fudge sauce layer during baking.

Mix the Dry Ingredients:

In a large mixing bowl combine flour, remaining half cup sugar, remaining quarter cup cocoa powder, baking powder, and salt. Whisk thoroughly to ensure even distribution of leavening agents.

Combine Wet Ingredients:

Whisk milk, melted butter, egg yolk, and vanilla in a separate bowl until smooth and well blended. The melted butter should be warm but not hot to avoid cooking the egg yolk.

Form the Batter:

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix as this can toughen the cake. Gently fold in the chocolate chips, distributing them evenly throughout the thick batter.

Layer in the Pan:

Spread the batter evenly in your prepared pan using a spatula to create a level surface. Sprinkle the reserved cocoa sugar mixture evenly over the top, covering the entire surface.

Add the Magic Element:

Pour boiling water carefully over the entire surface. This step feels wrong but creates the sauce magic. Do not stir after adding the water; let the layers remain separate.

Bake to Perfection:

Bake for 22 to 24 minutes until the top is cracked and the edges appear set, but the center still looks slightly moist. A toothpick should come out mostly clean from the cake portion.

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The first time I made this cake my youngest daughter declared it her new birthday cake request, replacing the elaborate store-bought ones I'd been buying for years. The simplicity of watching the transformation from separate layers to magical dessert has become our favorite part of family celebrations.

The Science Behind The Magic

The boiling water and sugar cocoa topping work together through the baking process to create two distinct layers. As the cake bakes, the water and sugar mixture sinks below the cake batter creating a rich sauce while the cake rises to the top. This happens because the cake batter is less dense than the water mixture, allowing for this perfect stratification.

Storage and Reheating

This cake keeps well in the refrigerator for up to three days though the texture is best within the first 24 hours. Cover leftovers tightly with plastic wrap to prevent the cake from drying out. To reheat individual portions microwave for 20 to 30 seconds until just warm. The sauce may thicken when cold but will return to its silky consistency once heated.

Variations Worth Trying

For a mocha twist, add one tablespoon of espresso powder to the boiling water before pouring it over the batter. The coffee enhances the chocolate flavor without making it taste like coffee. For a spiced version, add half teaspoon of cinnamon to the dry ingredients. Mint lovers can add a quarter teaspoon of mint extract to the wet ingredients for a chocolate mint pudding cake.

Serving Suggestions

While vanilla ice cream is the classic pairing, consider serving with lightly sweetened whipped cream sprinkled with chocolate shavings for a more elegant presentation. For brunch, try serving small portions with fresh raspberries or strawberries to cut through the richness. During holiday seasons, adding a tablespoon of liqueur like Baileys or Kahlúa to the sauce after baking creates an adult version perfect for dinner parties.

Frequently Asked Questions

→ What makes this cake have a built-in fudge sauce?

Gently pouring boiling water over the batter before baking creates a separation, allowing the sauce to form under the cake during baking.

→ Can I substitute any ingredients in this dessert?

Yes, you can use dairy-free milk or gluten-free flour for dietary preferences, but the texture may slightly change.

→ How should I serve this dessert?

It's best served warm, paired with a scoop of vanilla ice cream or topped with whipped cream for extra indulgence.

→ How do I store leftovers?

Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat before serving for the best texture.

→ Can I add other toppings or ingredients?

Yes, you can drizzle chocolate syrup, sprinkle nuts, or add caramel to enhance the flavor of this dessert.