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Hot Fudge Chocolate Pudding Cake

Chocolate Pudding Cake

This easy chocolate pudding cake is made of rich chocolate cake layered with warm and gooey chocolate pudding sauce. It's rich, indulgent and a guaranteed crowd pleaser!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
YIELD 8 or 9-inch square pan

Ingredients

Cake:

  • ¾ cup (105g) all-purpose flour
  • 3 tablespoons (20g) Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (120 ml) whole milk
  • ¼ cup (½ stick or 56g) unsalted butter, melted
  • 2 teaspoons pure vanilla extract

Pudding Sauce:

  • ¼ cup (25g) Dutch-processed cocoa powder
  • cup (65g) light brown sugar
  • cup (65g) granulated sugar
  • 1 ½ (360 ml) cups boiling water

Instructions

  1. Preheat oven to 350°F/180°C. Grease an 8-inch square pan.*

  2. To make the cake: In a medium bowl, sift together flour, cocoa, baking powder, and salt. Add sugar and mix.

  3. In a small bowl, mix together milk, butter, and vanilla until combined. Pour into flour mixture and mix just until combined. Scrape batter into prepared pan and smooth the top.

  4. To make the pudding: In a small bowl, toss together cocoa powder, brown sugar and granulated sugar until combined. Sprinkle mixture on top of batter, making sure it coats the entire surface evenly. Pour the hot water evenly on top. Leave as-is and do not stir.

  5. If baking in an 8x8-inch pan, bake for 25-30 minutes. If baking in individual ramekins, bake for 15-20 minutes. Bake until the top is set and the cake is cracked and just beginning to pull away from the sides of the pan. Do not over bake or the cake will be dry. Allow cake to cool in the pan for 15 minutes on a wire rack.

  6. Serve cake warm, with vanilla ice cream or whipped cream if you like. Serve each slice upside-down and drizzle with pudding sauce.

  7. Cake can be kept in the refrigerator, covered, for up to 3 days. Reheat in microwave.

Recipe Notes

*This cake is perfect for baking in individual 6-ounce ramekins, too. It should make enough batter for 8-9 individual portions. For each ramekin, pour about ¼ cup cake batter, 2 tablespoons cocoa-sugar mixture, and 3 tablespoons hot water. Bake for 15-20 minutes.