Hot Fudge Pudding Cake
Recipe GLPR4089a36e67cfc0
A magical two-layer dessert that bakes into a tender chocolate cake on top with a rich, warm fudge sauce pooling underneath. The batter transforms during baking as the cocoa-sugar mixture sinks and creates a luscious sauce. Serve warm with vanilla ice cream for the ultimate indulgence.
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Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
⅓ cup unsalted butter, melted
½ cup whole milk
¼ teaspoon salt
1½ teaspoons vanilla extract
1¼ cups granulated sugar
½ cup unsweetened cocoa powder
½ cup packed brown sugar
1¼ cups hot water
Directions
Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, combine 3/4 cup of the granulated sugar, flour, 1/4 cup of the cocoa powder, baking powder, and salt. Whisk these dry ingredients together until evenly blended.
Pour in the milk, melted butter, and vanilla extract. Stir until the mixture forms a smooth batter with no lumps.
Transfer the batter to an ungreased 9-inch square baking pan or 2-quart baking dish, spreading it evenly across the bottom.
In a separate small bowl, combine the remaining 1/2 cup granulated sugar, brown sugar, and remaining 1/4 cup cocoa powder. Mix until the ingredients are fully blended.
Sprinkle the sugar-cocoa mixture evenly over the batter. Do not stir or mix it in.
Heat the water until it is very hot (just below a simmer). Carefully pour it over the entire surface of the mixture. Do not stir—the water and cocoa mixture will create the sauce as the cake bakes.
Place the pan in the preheated oven and bake for 30 to 40 minutes, until the cake portion is mostly set but still has a slight jiggle in the very center.
Remove from the oven and let the cake rest for 15 minutes before serving.
Spoon portions into individual serving bowls, making sure to scoop up the warm fudge sauce from the bottom and pour it generously over each serving. Top with vanilla ice cream if desired and serve immediately.
