Chocolate Pudding Cake

My hot fudge chocolate pudding cake features a warm, fluffy chocolate cake with a hidden layer of hot fudge sauce. It’s so simple to make and even easier to eat! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings Servings

Calories 195kcal

Author Arman Liew

Ingredients

3/4 cup sugar
1 cup all-purpose flour
1/4 cup cocoa powder
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk I used unsweetened almond milk
1 teaspoon vanilla extract
1/3 cup butter melted

For the hot fudge sauce

1/2 cup white sugar
1/2 cup brown sugar
1/4 cup cocoa powder
1 1/4 cups hot water

Instructions

Preheat the oven to 180C/350F. Grease a 9 x 13-inch pan or baking dish and set aside.
In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, salt, milk, vanilla, and melted butter, and mix well. Transfer to the greased pan.
In a separate bowl, combine the white sugar, brown sugar, and cocoa powder. Sprinkle the sugar and cocoa mixture over the top of the cake. Gently pour the hot water over the top of the cake. Do not mix or whisk it.
Bake the pudding bake for 35-40 minutes, or until the top is just done. Remove from the oven and let cool for 15 minutes, before serving.

Video

Notes

TO STORE: Cooked pudding cake, once cooled down, can be stored in the refrigerator, for up to 2 weeks. The cake is best enjoyed warm, so you should reheat it.

TO FREEZE: Place cake in a freezer friendly container, and store in the freezer for up to 6 months. Thaw overnight in the refrigerator then reheat as directed.

TO REHEAT: Either reheat the cake in the microwave (30 second spurts until warm) or in a preheated oven. The cake will be extra moist, as most of the fudge sauce has been soaked up already. Once it is warm, it will seep some out.

Nutrition