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!

Hot Fudge Pudding Cake | chefsavvy.com

Hershey’s Hot Fudge Pudding Cake

To me there is nothing better than hot fudge. Especially hidden underneath a layer of rich chocolate cake. This hot fudge pudding cake (aka as a chocolate cobbler) is the perfect addition to ice cream and makes a pretty awesome sundae! It’s super rich, gooey and loaded with chocolate. This chocolate pudding cake is hard to resist!

It is so easy to make this cake. All you need is 10 minutes of prep time! Simply 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 gooey thick fudge!

Ingredients

  • Flour: I use all purpose flour in this recipe however gluten free flour can be substituted.
  • Light Brown Sugar: I used light brown sugar in the cake instead of granulated sugar. This helps keep the cake moist and adds flavor to the hot fudge cake!
  • Instant Coffee Granules: Brings out the chocolate flavor in the cake. You can also use espresso powder if you have it!
  • Unsweetened Cocoa powder: The better quality cocoa powder the better!
  • Baking Powder: Is used as a leavener for the cake.
  • Salt: Intensifies the chocolate flavor.
  • Milk: I use 2% milk however whole milk or 1% can be substituted. You can even use nut or oat milk in this recipe!
  • Unsalted Butter: Gives the cake a nice richness and buttery flavor. Salted butter can be used just make sure to omit the added salt.
  • Vanilla Extract: Adds the perfect amount of flavor to the cake.

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How to make Hot Fudge Pudding Cake

Start by preheating your oven to 350 degrees. Grease an 8 x 8 or 9 x 9 pan, set aside. In a large bowl combine all purpose flour, brown sugar, instant coffee, cocoa powder, baking powder and salt. Stir in milk, butter and vanilla. Mix until combined, do not over mix. Pour the batter into the prepared pan and set aside. In a small bowl combine brown sugar and cocoa powder. Sprinkle evenly over the batter. Pour the hot water on top. Do not stir. Bake 35 to 40 minutes or until center is almost set. Make sure not to over bake. Allow the cake to cool for 10-15 minutes. Serve immediately with a big scoop of ice cream and fresh fruit!

Tips

  • I like to use a good quality unsweetened cocoa powder in this recipe. This will make the cake taste the richest! Dutch processed cocoa powder can be used but will produce more of a dark chocolate / bittersweet taste.
  • This recipe can be doubled if you are making this for a crowd. Simply double all of the ingredients and add it to a 9 x 13 pan instead of the 8 x 8.
  • This pudding cake is best served hot. To serve leftovers rewarm the cake in the microwave for a couple of minutes.
  • For an extra boost of chocolate flavor add semi sweet chocolate chips to the batter before baking. Peanut butter or white chocolate chips could also be added for a fun twist.
  • For a crunch try adding chopped walnuts with the dry ingredients before baking!
  • Try not to over mix the cake. The more you mix the batter the tougher the cake will be.

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Watch how easy it is to make this Hot Fudge Pudding Cake in the video below:

Hot Fudge Pudding Cake

5 from 3 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

Nutrition Facts
Hot Fudge Pudding Cake
Amount Per Serving
Calories 342 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 29mg10%
Sodium 210mg9%
Potassium 371mg11%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 37g41%
Protein 4g8%
Vitamin A 348IU7%
Calcium 126mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Baked Pudding, Chocolate, Hot Fudge Pudding Cake, Ice Cream

Originally published July 3, 2017