Imagine a warm, chocolatey cake with a hidden layer of gooey fudge sauce that magically forms while it bakes — that’s exactly what this Hot Fudge Chocolate Pudding Cake delivers. It’s rich, comforting, and shockingly easy to make in just one pan.

Whether you’re a seasoned baker or a total beginner, this crowd-pleasing dessert comes together with pantry staples and no fancy equipment. It’s the kind of treat you whip up when the chocolate cravings hit hard — and fast.

Why You’ll Love This Cake

• Self-saucing magic – cake on top, fudge sauce underneath
• Uses basic pantry ingredients
• No mixer required – just a bowl, spoon, and baking dish
• Perfect for cozy nights, dinner parties, or potlucks
• Absolutely heavenly with vanilla ice cream

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 2/3 cup granulated 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 cups hot water

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C). Grease a 9×9-inch baking dish (or a similar-sized oven-safe dish) with butter or cooking spray.

2. Make the Cake Batter

In a large bowl, whisk together:

• Flour
• Sugar
• Cocoa powder
• Baking powder
• Salt

Add in the milk, melted butter, and vanilla extract. Stir until the batter is smooth and thick. If you’re using chopped nuts, gently fold them in.

3. Spread into Baking Dish

Pour the cake batter into the greased dish and spread it out evenly.

4. Add the Fudge Topping

In a small bowl, mix:

• 3/4 cup brown sugar
• 1/4 cup cocoa powder

Sprinkle this mixture evenly over the cake batter. Do not mix it in.

5. Pour Over Hot Water

Slowly pour 1 3/4 cups of hot water over the top of the cake. Again — don’t stir!
It might seem strange, but this step is what creates that luscious layer of hot fudge underneath the cake.

Kitchen Tip: Pour the water gently over the back of a spoon to avoid disturbing the topping.

6. Bake

Place the dish in the oven and bake for 35–40 minutes, or until the top of the cake looks set and the edges pull slightly away from the pan. You’ll notice bubbling as the pudding layer forms underneath.

7. Serve Warm

Let the cake rest for 5–10 minutes. Then scoop into bowls, making sure to get both the cake and the rich, molten chocolate sauce from the bottom. Serve with vanilla ice cream or whipped cream for maximum indulgence.

Serving Ideas

• Classic: Vanilla bean ice cream
• Elevated: A sprinkle of sea salt or espresso powder
• Holiday flair: Add crushed peppermint or drizzle with caramel sauce

Tips & Variations

• Add-ins: Try mini chocolate chips, chopped toffee, or shredded coconut
• Nut-free version: Simply leave out the chopped nuts
• Gluten-free: Substitute with a 1:1 gluten-free flour blend
• Dairy-free: Use plant-based milk and dairy-free butter

Frequently Asked Questions

Why don’t you stir in the hot water?

That’s the magic! The water sinks during baking, creating a rich pudding layer at the bottom.

Can I make this ahead of time?

This dessert is best enjoyed fresh and warm. However, leftovers can be reheated in the microwave for 30–45 seconds.

How should I store it?

Cover tightly and refrigerate for up to 3 days. Reheat individual servings before eating.

Final Thoughts

This Hot Fudge Chocolate Pudding Cake is the ultimate no-fail dessert. With its rich chocolate flavor, tender crumb, and velvety fudge sauce, it’s guaranteed to impress without any stress. Keep it in your back pocket for lazy Sunday nights, surprise guests, or anytime you just need a chocolate fix.

Try it tonight — and don’t forget the ice cream! 🍨

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