Hot Fudge Pudding Cake
This Hot Fudge Pudding Cake is a rich, fudgy chocolate cake with a gooey pudding layer that forms underneath as it bakes--but no pudding mix required! It's like magic! I love to top my portion with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Servings: 9 people
Calories: 340kcal
Ingredients
Cake
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 tablespoons Dutch-processed cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup (122.5 g) whole milk, room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup (182 g) semi-sweet chocolate chips
Topping
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (29.5 g) Dutch-processed cocoa powder
- 1 cup hot brewed coffee
Instructions
- Preheat oven to 350°F. Spray a 10-inch oven-safe skillet with baking spray. Set aside.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- In a separate small bowl, mix the milk, butter, and vanilla until well combined.
- Add the wet ingredients to the dry ingredients and stir until combined. (It will be thick.)
- Stir in the chocolate chips. Spread the batter evenly into the prepared skillet.
- In a small bowl, mix the brown sugar and cocoa powder. Sprinkle this mixture evenly over the batter in the skillet.
- Carefully pour the hot coffee over the top of the batter and brown sugar mixture. Do not stir.
- Bake for 30-35 minutes, or until the cake is mostly set. The edges may still be slightly jiggly, but the cake will be firm to the touch on top.
- Remove the cake from the oven and let it cool for 5-10 minutes. During this time, the liquid will thicken into a rich pudding beneath the cake.
- Serve warm, scooping the cake and pudding together into bowls. Optionally, top with whipped cream or vanilla ice cream.
Nutrition
Serving: 1portion | Calories: 340kcal