Hot Fudge Chocolate Pudding Cake 🍫🍰

A self-saucing, ultra-decadent dessert that delivers chocolatey joy in every gooey bite!

If you’re looking for a cozy dessert that combines the comfort of a warm brownie, the richness of fudge, and the indulgence of chocolate pudding all in one bite — Hot Fudge Chocolate Pudding Cake is about to become your new favorite. It’s pure chocolate magic with a built-in sauce that forms as it bakes. Yes, really!

This beloved classic is part cake, part molten sauce, and all delicious. The best part? No complicated techniques or rare ingredients. It comes together quickly in just one pan with pantry staples and a kettle of boiling water.

Let’s dive into how this beautifully indulgent treat works and why you’ll want to make it again and again.

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🍫 Why You’ll Love This Recipe

• Self-saucing magic – You create a fudgy pudding layer beneath a soft chocolate cake.
• Minimal dishes – Just a mixing bowl, measuring tools, and a baking dish.
• Pure comfort food – Serve it warm with ice cream, and you’ll understand the hype.
• Simple ingredients – No need to run to the store.
• Perfect for chocolate lovers – Rich, velvety, and deeply chocolatey.

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🧾 Ingredients You’ll Need

This is a two-part recipe: one for the cake batter, and one for the fudge sauce. The combination creates that dreamy layered effect once baked.

For the Cake:

• 1 cup all-purpose flour (or plain flour) – Your base for the cake layer.
• 1/2 cup white granulated sugar – Sweetens the cake base.
• 1/4 cup cocoa powder – Unsweetened cocoa works best for that rich flavor.
• 2 teaspoons baking powder – Helps the cake rise and form a fluffy top.
• 1/4 teaspoon salt – Balances the sweet and enhances chocolate flavor.
• 3/4 cup milk – Adds moisture and brings the batter together.
• 1/4 cup unsalted butter, melted – For that soft, buttery cake texture.
• 1 teaspoon pure vanilla extract – A warm, fragrant touch.

For the Fudge Sauce:

• 1/2 cup white granulated sugar
• 1/2 cup packed light brown sugar – Adds depth and molasses notes.
• 3 tablespoons cocoa powder (unsweetened preferred) – Intensifies the chocolatey flavor.
• 1 1/4 cups boiling water – This is what activates the sauce-making magic.

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👩‍🍳 Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan. Set a kettle to boil — you’ll need the water for the sauce shortly.

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2. Make the Cake Batter

In a medium bowl, combine:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Whisk to combine evenly.

Add in:

• 3/4 cup milk
• 1/4 cup melted unsalted butter
• 1 teaspoon vanilla extract

Whisk everything together until smooth and mostly lump-free. Pour this batter into your prepared baking dish and spread it out evenly.

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3. Mix the Sauce Topping

In a small bowl, mix together:

• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 3 tablespoons cocoa powder

Evenly sprinkle this dry topping mixture across the batter in the pan.

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4. Add the Hot Water (But Don’t Stir!)

Now here’s the secret sauce—literally! Slowly pour 1¼ cups of boiling water directly over the back of a spoon onto the surface of the topping. The goal is to gently float the water on top. Do NOT stir. It may look strange, but trust the process!

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5. Bake

Place the baking dish in the oven and bake for about 35 minutes, or until the top of the cake looks set and firm, but the center may still jiggle slightly (that’s the sauce underneath!).

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6. Rest and Serve

Remove from the oven and let sit for 15 minutes to allow the sauce to thicken slightly.

Scoop into dessert bowls, making sure to spoon some of that gooey chocolate sauce from the bottom over the top of each serving. For the ultimate experience, top with:

• A scoop of vanilla ice cream 🍨
• Whipped cream
• A drizzle of chocolate syrup (if you’re feeling extra indulgent)

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📌 Recipe Notes

• Don’t reduce the boiling water – It may seem like a lot, but it’s essential for forming that fudge sauce underneath the cake layer.
• Best served warm – This dessert shines when fresh from the oven.
• Reheat leftovers – Store in the fridge and microwave in 20-second bursts with a splash of milk or cream to revive the sauce.

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🧁 Serving Suggestions

This Hot Fudge Pudding Cake is already a showstopper, but it becomes a dessert to remember when served with:

• Vanilla bean or salted caramel ice cream
• Fresh raspberries or strawberries for a tart contrast
• Chopped toasted nuts for crunch (try pecans or hazelnuts)
• A light dusting of powdered sugar for that “bakery” look

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🧊 Storing & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze individual portions for up to 3 months.
• Reheat: Microwave with a spoon of milk or cream to revive the pudding texture.

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📋 Nutrition Info (Per Serving)

• Calories: 252 kcal
• Servings: 4
• Carbs: 38g
• Fat: 11g
• Protein: 3g
• Fiber: 2g
• Sugar: 26g

(Note: These values are estimates and will vary with portion size and optional toppings.)

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❤️ Final Thoughts

This Hot Fudge Chocolate Pudding Cake is comfort in a pan. With minimal effort and maximum reward, it’s the dessert you whip up when you want to impress — or just treat yourself after a long day. Whether you’re serving it to guests or sneaking spoonfuls out of the dish on a quiet night, one thing’s for sure: this one won’t last long.

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