There are desserts—and then there are legendary desserts. This Hot Fudge Chocolate Pudding Cake falls firmly into the latter category. Imagine digging your spoon through a soft, rich chocolate cake only to uncover a pool of warm, gooey fudge sauce beneath. It’s cozy, it’s decadent, and best of all—it’s all made in one pan, no mixers or fancy tools required.

Whether you’re a beginner baker or a seasoned dessert enthusiast, this recipe delivers a bakery-worthy treat with minimal effort. It’s perfect for holidays, date nights, or simply because you deserve chocolate today.

Let’s get baking!

Why You’ll Love This Recipe

• One-bowl batter, one pan to bake: Less mess, more yum.

• Magical self-saucing dessert: The hot water trick creates a luscious fudge layer as it bakes.

• Budget-friendly pantry staples: No hard-to-find ingredients.

• Customizable: Add nuts, espresso powder, or even chili flakes for a gourmet twist.

• Irresistibly nostalgic: Just like Grandma used to make—only easier.

Ingredients You’ll Need

For the Cake:

• 🌾 1 cup all-purpose flour

• 🍬 2/3 cup white sugar

• 🍫 1/4 cup unsweetened cocoa powder

• 🧁 2 tsp baking powder

• 🧂 1/4 tsp salt

• 🥛 1/2 cup milk

• 🧈 2 tbsp melted butter

• 🍦 1 tsp vanilla extract

• 🌰 1/2 cup chopped nuts (optional)

For the Fudge Topping:

• 🍯 3/4 cup brown sugar

• 🍫 1/4 cup unsweetened cocoa powder

• 💦 1 3/4 cup hot water

Kitchen Equipment You’ll Need

• Mixing bowls (one large, one small)

• Measuring cups and spoons

• Whisk or spoon

• 9×9-inch baking dish (or similar size)

• Oven mitts

• Spoon or spatula

• Kettle or pot to heat water

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or non-stick spray.

2. Make the Cake Batter

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Mix thoroughly to ensure even distribution.

Add the milk, melted butter, and vanilla extract, stirring until a smooth batter forms.

Optional: Gently fold in the chopped nuts for added texture and flavor.

3. Pour Batter Into Baking Dish

Transfer the cake batter into your prepared baking dish. Smooth the top with a spatula.

4. Create the Fudge Topping

In a small bowl, mix the brown sugar and additional cocoa powder. Sprinkle this dry mixture evenly over the top of the batter. Don’t stir!

5. Add Hot Water

Now for the magic. Carefully pour 1¾ cups of hot water over the entire dish. Again—don’t stir! This step creates the self-saucing effect as it bakes.

Pro Tip: Pour the hot water gently over the back of a spoon to avoid disrupting the sugar topping.

6. Bake the Cake

Place the dish in your preheated oven and bake for 35–40 minutes, or until the top looks set and puffed. The sauce underneath should be bubbling slightly.

7. Let It Cool & Serve

Allow the cake to cool for about 10 minutes before serving. This lets the fudge thicken slightly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for that classic pudding cake experience.

Recipe Tips & Variations

Tips:

• Use boiling hot water for best results in creating the sauce.

• Don’t overbake! The top should be set, but there should still be a gooey layer underneath.

• For extra decadence, add chocolate chips to the batter.

Variations:

• Espresso Kick: Add 1 tsp instant espresso powder to the cake batter for a mocha twist.

• Spiced Up: Mix in a pinch of cinnamon or chili powder for a spicy-sweet version.

• Nut-Free Option: Just leave out the chopped nuts for an allergy-friendly version.

• Gluten-Free Adaptation: Substitute with a 1:1 gluten-free flour blend.

Serving Suggestions

This cake is best served warm, ideally straight from the oven with a creamy topping to complement the gooey sauce.

Perfect Pairings:

• Vanilla ice cream

• Salted caramel drizzle

• Fresh raspberries or strawberries

• Cold milk or a glass of red wine (try a rich Shiraz or Zinfandel)

Storing & Reheating Leftovers

Have leftovers? Lucky you!

To Store:

• Let the cake cool completely.

• Cover the dish with foil or transfer to an airtight container.

• Store in the fridge for up to 3 days.

To Reheat:

• Warm individual servings in the microwave for 30–45 seconds.

• Add a splash of milk if it looks too thick—this reactivates the saucy layer.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?

Yes! You can prepare the batter and topping separately. When ready to bake, assemble and add hot water just before popping it into the oven.

Why don’t I stir the hot water?

Stirring disrupts the layering that allows the fudge sauce to form underneath the cake. Trust the process—it will work!

Can I bake this in a different dish?

Absolutely. Just make sure it’s oven-safe and deep enough to handle the bubbling sauce. A square or oval dish around 2–2.5 quarts works great.

Can I double the recipe?

Yes! Use a 9×13-inch baking dish and add 5–10 minutes to the baking time.

Final Thoughts + Call to Action

There’s something magical about desserts that surprise and delight—and this Hot Fudge Chocolate Pudding Cake is exactly that. Rich, gooey, chocolatey, and oh-so-easy, it’s bound to become your new favorite indulgence.

Did you make this recipe? Share it with your friends, tag your dessert-loving crew, and bring some chocolate joy to their lives. And don’t forget to subscribe to the blog for more easy gourmet desserts and sweet inspiration.

Until next time, keep baking the love. 🍫❤️