This Hot Fudge Pudding Cake is a family favorite recipe! Gooey hot fudge underneath a layer of moist chocolate cake! You make it just like a cobbler by pouring hot water on top! This cake is best served warm with a big scoop of vanilla ice cream!
Love hot fudge as much as me? Then try my Individual Chocolate Fudge Cakes!
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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.
How to make Hot Fudge Pudding Cake
- Make cake batter: 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.
- Pour the batter into a 9 x 9 greased 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. Allow the cake to cool for 10-15 minutes.
- Serve immediately with a big scoop of ice cream! This hot fudge cake is best served warm!
Tips
- I like to use a good quality unsweetened cocoa powder in this recipe. This will make the cake taste the richest! You could also use Dutch processed cocoa powder for 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.
- 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.
Here are more Easy Dessert Recipes to try!
- Double Chocolate Chip Cookies
- Cosmic Brownies
- The BEST Chocolate Cake
- No Bake Chocolate Cookies
- Double Chocolate Loaf Cake
- Brown Butter Cookie Skillet
Hot Fudge Pudding Cake
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
- Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9 pan, set aside. 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.
- 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. Allow the cake to cool for 10-15 minutes.
- Serve immediately with a big scoop of ice cream!
Notes
Nutrition Information
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Connie F
This can be a 5 star chocolate experience…made with the Hershey recipe its awesome ..but chef it up skip the instant espresso and use hot strong coffee instead of hot water …use Hershey special dark cocoa powder..I have used more expensive ones and it’s the best …you can chop up a Lindt dark chocolate bar and add to batter …my sister adds little caramel pieces to hers …love this old recipe!! Thank you for putting it in my head again by sharing it!!
Vicki
This is the same recipe that my Mother handed down to me from the Hershey canister decades ago. She sometimes added a couple teaspoons of cinnamon in her fudge sauce. With six kids though, she made enough to go in her rectangular turkey roaster. And no, we never had weight problems or diabetes growth up either. Thank you for sharing the recipe and taking me down memory lane.
Megan S
I have made another recipe of hot fudge pudding cake for years. On a whim I tried this one and it tastes better than my old one!
Kelley Simmons
Aww yah I am so glad you enjoyed this!!