Hot Fudge Pudding Cake

Gooey Hot Fudge Pudding Cake. A thick layer of hot fudge underneath a layer of moist chocolate cake. The perfect base for a hot fudge sundae!

To me there is nothing better than hot fudge. Especially hidden underneath a layer of rich chocolate cake. This hot fudge pudding cake is the perfect addition to ice cream and makes a pretty awesome sundae!

It is so easy to make this cake. You mix up the batter portion of the cake in one bowl them mix up the hot fudge portion in another. No need for a stand mixer.

The cake batter goes on the bottom and the brown sugar + cocoa powder gets sprinkled on top. Next you pour the hot water over the batter. That’s it! Make sure not to stir the hot water after it is added. Leaving it rest on the top makes the layer of thick fudge!

Serve with a big scoop of ice cream and enjoy!

Hot Fudge Pudding Cake

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 -8
Gooey Hot Fudge Pudding Cake. A thick layer of hot fudge underneath a layer of moist chocolate cake. The perfect base for a hot fudge sundae!

Ingredients

Hot Fudge Pudding Cake

  • 1 cup all purpose flour
  • 1/2 light brown sugar
  • 1 tablespoon instant coffee
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup butter melted
  • 1 1/2 teaspoons vanilla extract

Fudge Sauce

  • 1 cup light brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 hot water

Instructions

  1. Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9 pan, set aside.
  2. In a large bowl combine flour, brown sugar, instant coffee, cocoa powder, baking powder and salt. Stir in milk, butter and vanilla. Mix until combined, do not overmix.
  3. Pour the batter into the prepared pan and set aside.
  4. In a small bowl combine brown sugar and cocoa powder. Sprinkle evenly over the batter.
  5. Pour the hot water on top. Do not stir.
  6. Bake 35 to 40 minutes or until center is almost set. Allow the cake to cool for 10-15 minutes.
  7. Serve immediately with a big scoop of ice cream!

Recipe Notes

Adapted from Hershey's

 

 

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Comments

  • JK

    Hi, Kelley! What are the measurements for the brown sugar and cocoa powder? Cup, Tbl or Tsp? Thanks! Looks amazing!

    • Hi!

      I am so sorry about that! It is 1/4 cup for both the batter and the pudding. Thanks so much for pointing that out to me.

      Thanks again,

      Kelley

  • Jenna

    The recipe says baking powder but the instructions say baking soda… which do we use?

    • Hi Jenna,

      Sorry about that!! It is supposed to be baking powder. Thanks for letting me know! I updated the recipe.

      Thanks!

      Kelley

  • Aspen Gatteau

    Hi. I really like this cake. I made it myself with your recipe. You are an amazing chef. Thank you for sharing this recipe.

  • Barbara Rossi

    Learned to make this very young being one of 13 kids mom made 13×9 in pan

    • Nathan

      Hi Jean,

      So to convert from 9×9 to 9×12 you would just need to multiply each ingredient by 1 1/3.

      1 1/3 cup all purpose flour
      2/3 cup light brown sugar
      1 1/3 tablespoon instant coffee
      1/3 cup unsweetened cocoa powder
      2 2/3 teaspoons baking powder
      1/3 teaspoon salt
      2/3 cup milk
      7 TBS. butter, melted
      2 teaspoons vanilla extract
      Fudge Sauce

      1 1/3 cup light brown sugar
      1/3 cup unsweetened cocoa powder
      1 2/3 cup hot water

  • Carol Glass

    Hi,
    I was wondering if this can be made in the crock pot?
    Thanks

  • Donnie

    This was super easy to make and i didn’t even need to go to the store to get ingredients because it’s using stuff i already keep at the house. I put a scoop of vanilla ice cream on top and it was a perfect match.

    • Nathan

      Hi Donnie,

      I’m so glad you enjoyed it!Thank you so much for trying out the recipe and for your comment!

      Have a great day!

      Nathan
      @chefsavvy