Hot Fudge Pudding Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup granulated sugar, divided
02 -
½ cup unsweetened cocoa powder, divided
03 -
1 cup all-purpose flour
04 -
2 teaspoons baking powder
05 -
¼ teaspoon salt
→ Wet Ingredients
06 -
½ cup milk
07 -
4 tablespoons unsalted butter, melted
08 -
1 large egg yolk
09 -
2 teaspoons vanilla extract
→ Additional Ingredients
10 -
½ cup semisweet chocolate chips
11 -
1 cup boiling water
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Lightly spray an 8-inch square baking pan with cooking spray.
02 -
In a small bowl, whisk together ½ cup sugar and ¼ cup cocoa powder. Set aside for later use.
03 -
In a large mixing bowl, whisk together the flour, remaining ½ cup sugar, remaining ¼ cup cocoa powder, baking powder, and salt.
04 -
In a medium bowl, whisk together the milk, melted butter, egg yolk, and vanilla extract until smooth.
05 -
Stir the wet ingredients into the dry ingredients until just combined. Fold in the semisweet chocolate chips. The batter will be thick.
06 -
Spread the batter evenly into the prepared baking pan. Sprinkle the reserved cocoa and sugar mixture evenly over the top.
07 -
Gently pour the boiling water over the batter. Do not stir. This allows the sauce to form underneath the cake as it bakes.
08 -
Bake for 22-24 minutes, until the top is cracked, the sauce is bubbling, and a toothpick inserted into the cake comes out mostly clean.
09 -
Let the cake cool on a wire rack for 10 minutes before serving. Serve warm with vanilla ice cream for the best experience.
# Notes:
01 -
For an extra indulgent touch, drizzle with chocolate syrup or top with whipped cream before serving.
02 -
Leftovers can be stored in the refrigerator for up to 3 days.