Hot Fudge Chocolate Pudding Cake

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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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