Description
Hot Fudge Pudding Cake is a delightful dessert that combines a moist chocolate cake with a rich, fudgy sauce that forms beneath as it bakes. This self-saucing cake is best enjoyed warm, often paired with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
Units
Scale
For the Cake:
- 1 cup (125 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (120 ml) milk
- 2 tablespoons (28 g) unsalted butter, melted
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup (100 g) packed brown sugar
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 3/4 cups (420 ml) hot water
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch (23×23 cm) baking dish.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
- Add Wet Ingredients: Stir in the milk, melted butter, and vanilla extract until the batter is smooth.
- Pour Batter: Spread the batter evenly into the prepared baking dish.
- Prepare Topping: In a separate bowl, combine the brown sugar and cocoa powder. Sprinkle this mixture evenly over the batter.
- Add Hot Water: Carefully pour the hot water over the topping mixture. Do not stir.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the center is almost set.
- Cool Slightly: Remove from the oven and let it stand for about 15 minutes to allow the pudding to thicken.
- Serve: Spoon the warm cake into serving dishes, ensuring to include the fudgy sauce from the bottom. Top with whipped cream or vanilla ice cream if desired.
Notes
- For a deeper chocolate flavor, you can use Dutch-processed cocoa powder.
- Ensure the water you pour over the topping is hot, as this helps in forming the fudgy sauce beneath the cake.