I couldn’t resist sharing this Hot Fudge Cake that somehow bakes into a tender chocolate cake with a secret hot fudge pudding sauce hiding in the same pan.
I never believed a dessert could feel like a kitchen trick until I made this Hot Fudge Cake. From the outside its a chocolate loaf-like thing but when you spoon it you get a warm sauce underneath, like a Self Saucing Pudding that shows up uninvited.
I used unsweetened cocoa powder and vanilla extract to keep the flavor honest, nothing fancy, just bold and slightly bitter to balance the sweet. Im telling you, it reads like one of those myths, but it actually works, messy, dramatic and impossible not to taste.
I dont even wait for it to cool, I dive in.
Ingredients
- All-purpose flour: Provides bulk and carbs, low fiber, gives cake structure but not much nutrition.
- Granulated sugar: Pure quick energy, makes it sweet, no vitamins, can spike blood sugar quick.
- Unsweetened cocoa powder: Adds deep chocolate flavor, antioxidants and some fiber, slightly bitter less sugar.
- Unsalted butter: Rich in saturated fat, gives moistness and flavor, calorie dense so use sparingly.
- Egg: Adds protein, helps bind and leaven, provides fat soluble vitamins and yolk richness.
- Whole milk: Adds calcium, protein and fat, improves tenderness and mouthfeel, slightly sweet.
- Brown sugar: Like granulated sugar but with molasses taste, adds moisture and deeper caramel notes.
Ingredient Quantities
- 1 cup all-purpose flour (about 125 g)
- 1 cup granulated sugar (about 200 g)
- 1/4 cup unsweetened cocoa powder (about 25 to 30 g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk (about 120 ml) room temp
- 1/4 cup unsalted butter melted (about 56 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup packed light brown sugar (about 150 g)
- 1/4 cup unsweetened cocoa powder (about 25 g)
- 1 1/4 cups boiling water (about 300 ml)
- 2 tablespoons unsalted butter (about 28 g)
- Vanilla ice cream or whipped cream for serving (optional)
How to Make this
1. Preheat oven to 350 F (175 C) and grease an 8 by 8 inch baking dish or a 9 inch round, then set it aside.
2. In a large bowl whisk together 1 cup all purpose flour, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt until evenly mixed.
3. In a separate bowl whisk 1/2 cup whole milk (room temp), 1/4 cup unsalted butter melted, 1 large egg and 1 teaspoon vanilla extract until combined.
4. Pour the wet into the dry and stir until just combined, dont over mix — a few small lumps are fine; the batter should be fairly thick.
5. Spread the batter evenly into the prepared dish, smoothing the top with a spatula or back of a spoon.
6. Sprinkle 3/4 cup packed light brown sugar evenly over the batter, then dust the top with the remaining 1/4 cup unsweetened cocoa powder.
7. Carefully pour 1 1/4 cups boiling water evenly over the top, dont stir, the hot water will sink through and create the pudding beneath. Dot the surface with 2 tablespoons unsalted butter cut into small pieces.
8. Bake for about 35 to 40 minutes until the top looks set and cake like; the center may still jiggle a little and the pudding underneath will be liquidy and glossy.
9. Let rest 10 minutes so the pudding thickens a bit, then serve warm with vanilla ice cream or whipped cream if you like. Leftovers keep covered in the fridge and reheat gently.
Equipment Needed
1. Oven (set to 350 F / 175 C)
2. 8×8 inch baking dish or 9 inch round pan, greased
3. Large mixing bowl
4. Small mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon for folding and smoothing the batter
7. Measuring cups and spoons (or kitchen scale if you prefer)
8. Heatproof measuring cup or kettle for 1 1/4 cups boiling water, plus oven mitts — dont forget those or you’ll burn your hands
FAQ
HOT FUDGE PUDDING CAKE Recipe Substitutions and Variations
- All-purpose flour (1 cup) – you can use a 1:1 gluten-free baking blend (about 125 g) instead, just add 1/4 tsp xanthan gum if your blend has no binder, cuz it helps hold the cake together. Or swap for whole wheat pastry flour but the cake will be a bit denser and nuttier.
- Whole milk (1/2 cup) – swap with 1/2 cup buttermilk for a tangy, extra-tender crumb, or use 1/2 cup unsweetened oat or almond milk to make it dairy-free; if you use buttermilk and the cake seems too flat try a pinch (about 1/4 tsp) of baking soda next time.
- Unsalted butter (1/4 cup melted in batter, plus 2 tbsp for sauce) – replace with an equal amount neutral oil like vegetable or canola for the batter, keeps it super moist. Melted coconut oil works too if you don’t mind a hint of coconut, and plant-based buttery spread is fine for the sauce.
- Light brown sugar (3/4 cup packed) – make a quick sub with 3/4 cup granulated sugar plus 1 tbsp molasses to mimic brown sugar, or use 3/4 cup coconut sugar for a caramel-y note, tho color and flavor will be a little different.
Pro Tips
1. Sift the cocoa and flour or at least break up the cocoa lumps with a whisk, otherwise you get dry pockets of powder in the finished cake and nobody likes that. dont overdo the sifting though, a few tiny lumps are fine.
2. Let melted butter cool before mixing with the egg and use room temp milk and egg, they blend smoother. If the butter is too hot youll start cooking the egg and get little cooked bits in the batter.
3. Pour the boiling water slowly, even over the back of a spoon or ladle so it doesnt just wash the brown sugar to one side. Also remember bake times change with pans: metal bakes faster than glass so start checking early, you want the top set but a tiny jiggle in the center.
4. Want it thicker or thinner? Adjust the boiling water: take away about 1/4 cup for a firmer pudding, add a couple tablespoons for extra gooey. Reheat leftovers gently in short bursts with a splash of milk, and top servings with a pinch of flaky sea salt or a little instant espresso to make the chocolate pop.
HOT FUDGE PUDDING CAKE Recipe
I couldn't resist sharing this Hot Fudge Cake that somehow bakes into a tender chocolate cake with a secret hot fudge pudding sauce hiding in the same pan.
8
servings
337
kcal
Equipment: 1. Oven (set to 350 F / 175 C)
2. 8×8 inch baking dish or 9 inch round pan, greased
3. Large mixing bowl
4. Small mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon for folding and smoothing the batter
7. Measuring cups and spoons (or kitchen scale if you prefer)
8. Heatproof measuring cup or kettle for 1 1/4 cups boiling water, plus oven mitts — dont forget those or you’ll burn your hands
Ingredients
-
1 cup all-purpose flour (about 125 g)
-
1 cup granulated sugar (about 200 g)
-
1/4 cup unsweetened cocoa powder (about 25 to 30 g)
-
1 1/2 teaspoons baking powder
-
1/2 teaspoon salt
-
1/2 cup whole milk (about 120 ml) room temp
-
1/4 cup unsalted butter melted (about 56 g)
-
1 large egg
-
1 teaspoon vanilla extract
-
3/4 cup packed light brown sugar (about 150 g)
-
1/4 cup unsweetened cocoa powder (about 25 g)
-
1 1/4 cups boiling water (about 300 ml)
-
2 tablespoons unsalted butter (about 28 g)
-
Vanilla ice cream or whipped cream for serving (optional)
Directions
- Preheat oven to 350 F (175 C) and grease an 8 by 8 inch baking dish or a 9 inch round, then set it aside.
- In a large bowl whisk together 1 cup all purpose flour, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt until evenly mixed.
- In a separate bowl whisk 1/2 cup whole milk (room temp), 1/4 cup unsalted butter melted, 1 large egg and 1 teaspoon vanilla extract until combined.
- Pour the wet into the dry and stir until just combined, dont over mix — a few small lumps are fine; the batter should be fairly thick.
- Spread the batter evenly into the prepared dish, smoothing the top with a spatula or back of a spoon.
- Sprinkle 3/4 cup packed light brown sugar evenly over the batter, then dust the top with the remaining 1/4 cup unsweetened cocoa powder.
- Carefully pour 1 1/4 cups boiling water evenly over the top, dont stir, the hot water will sink through and create the pudding beneath. Dot the surface with 2 tablespoons unsalted butter cut into small pieces.
- Bake for about 35 to 40 minutes until the top looks set and cake like; the center may still jiggle a little and the pudding underneath will be liquidy and glossy.
- Let rest 10 minutes so the pudding thickens a bit, then serve warm with vanilla ice cream or whipped cream if you like. Leftovers keep covered in the fridge and reheat gently.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 135g
- Total number of serves: 8
- Calories: 337kcal
- Fat: 13.3g
- Saturated Fat: 6.2g
- Trans Fat: 0.08g
- Polyunsaturated: 0.6g
- Monounsaturated: 2.5g
- Cholesterol: 47mg
- Sodium: 223mg
- Potassium: 157mg
- Carbohydrates: 59.6g
- Fiber: 2.5g
- Sugar: 44.5g
- Protein: 4.4g
- Vitamin A: 143IU
- Vitamin C: 0mg
- Calcium: 30mg
- Iron: 1.2mg
