Hot Fudge Chocolate Pudding Cake
- Total Time: 45 minutes
- Yield: 10 1x
Ingredients
Scale
**Cake:**
- 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)
- ⅓ 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)
Instructions
- 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!
Notes
For accurate flour measurement, fluff it up with a fork before spooning it into your measuring cup, then level off any excess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
