Delicious Hot Fudge Pudding

This magical Hot Fudge Pudding Cake has been my secret weapon for impromptu dinner parties and family gatherings for years. One simple batter transforms during baking into a perfect two-layer dessert with a moist cake on top and gooey chocolate sauce underneath.

I discovered this recipe during a particularly cold winter when I needed something warm and comforting. Now it's the dessert my nieces and nephews specifically request whenever they visit, often fighting over who gets to scrape the last bits of fudge sauce from the dish.

Ingredients

• 1 cup sugar: provides the perfect sweetness to balance the cocoa
• ½ cup cocoa powder: creates rich chocolate flavor throughout both layers
• 1 cup all purpose flour: provides structure while keeping the cake tender
• 2 teaspoons baking powder: gives the cake its rise and light texture
• ¼ teaspoon salt: enhances all the flavors especially the chocolate
• ½ cup milk: adds moisture and helps create the pudding texture
• 4 tablespoons butter, melted: for richness and flavor
• 1 large egg yolk: adds structure and richness
• 2 teaspoons vanilla extract: complements and deepens the chocolate flavor
• ½ cup semisweet chocolate chips: create pockets of melted chocolate throughout
• 1 cup boiling water: this is the magic ingredient that creates the fudge layer

Step-by-Step Instructions

Prepare the oven:

Preheat your oven to 350°F making sure it reaches full temperature. Thoroughly grease a 9-inch baking dish ensuring you get into all corners to prevent sticking. A deeper dish works better than a shallow one to contain the pudding layer.

Mix the dry ingredients:

In a large mixing bowl whisk together the sugar, cocoa powder, flour, baking powder, and salt until completely combined with no lumps remaining. This ensures even distribution of the leavening agents and prevents bitter cocoa pockets.

Add wet ingredients:

Pour in the milk, melted butter, egg yolk, and vanilla extract. Stir gently but thoroughly until you have a thick smooth batter. Be careful not to overmix, which can develop gluten and make your cake tough. The batter will be quite thick at this stage.

Incorporate chocolate chips:

Fold the semisweet chocolate chips into the batter, distributing them evenly. This adds delightful pockets of melted chocolate throughout the finished cake. For best results, make sure your chips are at room temperature, not cold from the refrigerator.

Transfer to baking dish:

Spread the thick batter evenly in your prepared baking dish. Take time to spread it to the edges and smooth the top. The batter will be sticky, so a spatula dipped occasionally in warm water helps with spreading.

Create the magic layer:

This is the crucial step. Carefully pour the boiling water over the back of a spoon held over the batter to distribute it gently. Do not stir. The water should completely cover the batter and will look very soupy. Trust the process.

Bake to perfection:

Place in preheated oven and bake for 30 to 35 minutes. The cake is done when the top appears set with slight cracks but still feels slightly springy. A toothpick inserted will not come out clean because of the pudding underneath.

Rest and serve:

Allow the cake to rest for 5 to 10 minutes after removing from the oven. This helps the layers settle and the sauce thicken slightly. Serve while still warm when the contrast between cake and sauce is most pronounced.

Cocoa powder is truly the star ingredient in this recipe. I always use Dutch processed when I have it for a deeper chocolate flavor. My grandmother taught me this recipe using her special antique baking dish that she claimed made it taste better. While any baking dish works fine, I still think of her every time I make this magical dessert.

Storage and Reheating

This pudding cake is best enjoyed warm from the oven, but leftovers can be stored covered in the refrigerator for up to 3 days. The texture changes slightly as it cools with the sauce becoming thicker and more fudgelike. To reheat individual portions, microwave for 20 to 30 seconds until just warm. For the whole cake, reheat covered with foil in a 300°F oven for about 15 minutes. Add a tablespoon of hot water before reheating if the sauce seems too thick.

Delicious Variations

The basic recipe is wonderful on its own but you can easily customize it to create new flavor profiles. For a mocha version, add 1 tablespoon of instant espresso powder to the dry ingredients. For a spiced chocolate experience, add ½ teaspoon of cinnamon and a pinch of cayenne pepper. During the holiday season, I like to add a few drops of peppermint extract to the batter and garnish with crushed candy canes. For true chocolate lovers, substitute dark chocolate chips and add an extra tablespoon of cocoa powder.

Perfect Pairings

While this dessert is wonderful on its own, it reaches new heights when served with complementary accompaniments. A scoop of vanilla ice cream creates a delightful hot and cold contrast. Lightly sweetened whipped cream cuts through the richness. For an adult version, serve with a small glass of port wine or coffee liqueur. Fresh berries, particularly raspberries, provide a perfect tart counterpoint to the sweet chocolate. I love serving this at dinner parties with a selection of toppings so guests can customize their servings.

Frequently Asked Questions

→ How does the hot fudge sauce form?

The hot fudge sauce forms when you pour boiling water over the batter before baking. As it cooks, the water combines with the cocoa and sugar to create the gooey layer at the bottom.

→ Can I use dark chocolate chips?

Yes, dark chocolate chips can be used for a deeper and richer chocolate flavor. Feel free to adjust based on your preferences.

→ What is the best way to serve this dessert?

This dessert is best served warm, fresh out of the oven. Add a scoop of vanilla ice cream or whipped cream for the perfect finishing touch.

→ Is this dessert suitable for vegetarians?

Yes, this dessert is vegetarian-friendly as it does not contain any meat or animal-derived ingredients other than dairy and eggs.

→ Can I prepare this cake in advance?

While it is best served fresh and warm, you can prepare the batter in advance and bake it just before serving for the best results.

→ Can I adjust the sweetness level?

You can reduce the sugar by 1/4 cup if you prefer your dessert less sweet, but be mindful that it may slightly alter the texture.