Hot Fudge Chocolate Pudding Cake

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This rich, indulgent chocolate cake has a layer of hot fudge pudding sauce underneath, ready in just 45 minutes!

Hot Fudge Chocolate Pudding Cake

This cake combines a moist chocolate layer with a luscious hot fudge pudding that sinks to the bottom as it bakes, creating a delightful molten lava effect. Simple to make, it’s perfect for impressing guests, especially during colder months.

Hot Fudge Chocolate Pudding Cake

Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Servings 10



  • 1 ½ cups all-purpose flour 195g
  • 1 ¼ cups granulated sugar 275g (can reduce to 1 cup if preferred less sweet)
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 eggs
  • ½ cup vegetable oil 100g
  • ½ cup buttermilk 120g (or ½ cup milk + ½ tablespoon vinegar)
  • ¼ cup boiling water 60g
  • cup cocoa powder 33g
  • 1 teaspoon instant coffee

**Hot Fudge Pudding:**

  • ½ cup granulated sugar 110g
  • ½ cup packed light brown sugar 100g
  • 4 tablespoons cocoa powder
  • 1 ½ cups boiling water 360g


  • Preheat your oven to 350°F. Grease a 7×11″ or 9×9″ baking dish with butter (a ceramic dish works well for serving).
  • In a large bowl, combine flour, granulated sugar, salt, baking powder, and baking soda. Mix well to remove any lumps.
  • Add the eggs, oil, and buttermilk to the dry ingredients. Whisk until well combined.
  • In a separate bowl, mix the boiling water with cocoa powder and instant coffee, whisking until smooth and shiny.
  • Pour the cocoa mixture into the cake batter and gently fold until combined.
  • Pour the batter into the prepared baking dish.
  • For the fudge sauce, combine granulated sugar, brown sugar, and cocoa powder, removing any lumps. Sprinkle this mixture evenly over the cake batter.
  • Carefully pour the boiling water over the entire cake batter, ensuring even coverage.
  • Bake for 30-35 minutes, depending on your pan size. The top should be firm and cooked, while the bottom remains fudgy and gooey. It’s better to underbake slightly than to overbake.
  • Serve the cake warm with a scoop of vanilla ice cream, and enjoy!


For accurate flour measurement, fluff it up with a fork before spooning it into your measuring cup, then level off any excess.

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