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Hot Fudge Pudding Cake

A warm and decadent dessert where cake meets gooey fudge pudding, perfect for cozy gatherings and indulgent moments.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 1 cup all-purpose flour Substitute gluten-free flour if needed.
  • 3/4 cup granulated sugar Use coconut sugar for a lower glycemic index.
  • 2 tablespoons Dutch-processed cocoa powder Use quality brands like Ghirardelli or Hershey's.
  • 2 teaspoons baking powder Ensure it is fresh for the fluffiest texture.
  • 1/4 teaspoon kosher salt Use fine sea salt if you prefer.
  • 1/2 cup whole milk, room temperature Almond milk works well for a dairy-free version.
  • 2 tablespoons unsalted butter, melted Use a quality brand like Kerrygold for richer flavor.
  • 1 teaspoon vanilla extract Opt for pure vanilla extract for the best taste.
  • 1 cup semi-sweet chocolate chips Use brands like Ghirardelli or Nestlé for extra chocolatey goodness.
For the Pudding Layer
  • 1 cup light brown sugar, packed Dark brown sugar can enhance the flavor.
  • 1/4 cup Dutch-processed cocoa powder Adds a second layer for deep chocolate flavor.
  • 1 cup hot brewed coffee Enhances the chocolate flavor remarkably.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Spray a 10-inch oven-safe skillet with baking spray to prevent sticking.
  2. In a medium bowl, whisk together the flour, granulated sugar, Dutch-processed cocoa powder, baking powder, and kosher salt until there are no lumps.
  3. In a separate bowl, mix the milk, melted butter, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined; the batter will be thick.
  5. Gently fold in the semi-sweet chocolate chips until evenly distributed.
  6. Spread the batter evenly into the prepared skillet.
  7. In a small bowl, mix together the brown sugar and the remaining cocoa powder, and sprinkle it evenly over the batter.
  8. Carefully pour the hot coffee over the top of the batter and brown sugar mixture without stirring.
Baking
  1. Bake in the preheated oven for 30-35 minutes, until the edges are firm and the center is slightly jiggly.
  2. Remove the cake from the oven and let it cool for 5-10 minutes.
  3. Serve by scooping both the cake and pudding into bowls.

Notes

Serve with whipped cream or vanilla ice cream. Leftovers store well in an airtight container for 2-3 days at room temperature.