Hot Fudge Pudding Cake

This Hot Fudge Pudding Cake is the ultimate comfort dessert, creating its own rich sauce as it bakes. The magic happens when hot water is poured over the batter and sugar-cocoa topping; the heat separates the mixture into a tender, spongy cake layer on top and a luscious, gooey chocolate sauce at the bottom. Made with simple pantry staples like flour, cocoa, brown sugar, and melted butter, it requires no mixer or complicated techniques. It&# 226;ÂÂs perfect for weeknight treats or impromptu gatherings, especially when served warm with a scoop of vanilla ice cream or a splash of whipped cream. The deep chocolate flavor and contrasting textures make every spoonful indulgent and satisfying.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 805.3

Dietary: Vegetarian

Description

This Hot Fudge Pudding Cake is the ultimate comfort dessert, creating its own rich sauce as it bakes. The magic happens when hot water is poured over the batter and sugar-cocoa topping; the heat separates the mixture into a tender, spongy cake layer on top and a luscious, gooey chocolate sauce at the bottom. Made with simple pantry staples like flour, cocoa, brown sugar, and melted butter, it requires no mixer or complicated techniques. It&# 226;ÂÂs perfect for weeknight treats or impromptu gatherings, especially when served warm with a scoop of vanilla ice cream or a splash of whipped cream. The deep chocolate flavor and contrasting textures make every spoonful indulgent and satisfying.

Ingredients

1 1/4 cup Sugar, divided
1 cup All-purpose flour
7 teaspoon Hershey cocoa, divided
2 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Milk
1/3 cup Butter, melted
1 1/2 teaspoon Vanilla
1/2 cup Light brown sugar; packed
1 1/4 cup Hot water

Directions

1
Preheat oven to 350ÃÂ°F (175ÃÂ°C).
2
In a medium mixing bowl, combine 3/4 cup of the sugar, flour, 3 tablespoons of the cocoa, baking powder, and salt.
3
Pour in the milk, melted butter, and vanilla. Stir until the batter is smooth and fully combined.
4
Pour the batter into an 8x8-inch or 9x9-inch square baking pan. Spread evenly.
5
In a small bowl, mix the remaining 1/2 cup sugar, the packed brown sugar, and the remaining 4 tablespoons of cocoa.
6
Sprinkle this dry mixture evenly over the top of the batter in the pan.
7
Carefully pour the hot water over the top of the dry mixture. Do not stir.
8
Bake for 40 minutes, or until the center is almost set and a toothpick inserted into the cake layer comes out with moist crumbs but no raw batter.
9
Remove from oven and let stand for 15 minutes to allow the sauce to set slightly.
10
Spoon the cake into dessert dishes, ensuring each serving gets plenty of the hot fudge sauce from the bottom of the pan.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 805.3kcal

% Daily Value *
Total Fat 18.3g29%
Saturated Fat 11.1g56%
Cholesterol 43.6mg15%
Sodium 1733.1mg73%
Total Carbohydrate 158.5g53%
Dietary Fiber 5.1g21%
Sugars 106.5g
Protein 9.2g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve warm for the best texture. The sauce is very hot when it comes out of the oven, so allow it to cool slightly before serving.

For extra richness, top each serving with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of sea salt.

If using a glass baking dish, you may need to add 5-10 minutes to the baking time. Check for doneness by inserting a knife into the cake portion; it should come out clean, while the bottom should remain saucy.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds to restore the warm, gooey consistency.

Keywords: chocolate, dessert, pudding cake, hot fudge, self-saucing, baking, cocoa, brown sugar, easy, comfort food, molten, saucy, indulgent, vanilla, butter, milk, flour, baking powder

Read it online: https://www.chefs-mate.com/recipe/hot-fudge-pudding-cake-2/