This Hot Fudge Pudding Cake recipe is so delicious and easy to make! In the oven, the pudding and cake layers magically separate. Warm, soft, cheerful and delicious!
Hot Fudge Pudding Cake is definitely one of my all-time favorite desserts. It ticks all the boxes: rich, chocolatey, warm and indulgent, and perfect with ice cream.
How to Make a Hot Fudge Pudding Cake
A hot fudge pudding cake starts with a standard chocolate cake batter.
The ingredients are mixed together by hand (no electric mixer required, though you can use an electric mixer if you like). Once the chocolate chips are mixed in, the batter will be very stiff. That’s okay; it’s totally normal!
Up until this point, everything seems like your everyday chocolate cake baking session. But this is where things go from “everyday chocolate cake” to “awesome hot fudge pudding cake.”
Grab your whisks. This is about to get a little crazy and fun.
How to Make Pudding in a Hot Fudge Pudding Cake?
There are two important steps to making pudding drinks like iced drinks.
Pour this dough evenly into a 9×13 inch pan Cover the top of this cake with a dry mixture of cocoa powder and sugar Pour the boiling water over the top of the cake and place in the oven immediately to bake During baking, the sugar and sugar/cocoa mixture sinks to the bottom of the fermented cake batter, forcing the pudding to form.
Fudge pudding cakes bake for less time than cold cakes so that the layers of pudding and cake form perfectly.
So while I say this time, I mean it now: Don’t overbake this cake. Otherwise, you’ll end up with a very, very, very rich chocolate cake… but it can be very, very healthy or not. Unfortunately, this is it.
You will know the cake is ready when the top of the cake has cracked and cracked and the pudding layer is bubbling and hot.
Gently shaking the pan will create a slight vibration in the center of the cake. Accept the vibration. You want to see a little vibration!
Allow the cake to cool for a few minutes before eating to allow the cake and pudding to firm up a bit.
I mean, look at that pudding crust. amazing
Perfect ice cream cake
Hot fudge pudding cake is the perfect accompaniment to ice cream.
And while I’ve been known to grab bits of hot fudge pudding cake left over from the fridge (and don’t even ask me how I have leftovers) with a cold spoon, there’s nothing quite like a Or enjoy the cake warm with two scoops. of your favorite ice cream.
This cake has been a staple for almost two decades. My son made them for himself weekly during his six week long recovery from jaw surgery. 💙 This is a much requested Sunday dessert in our house.
I took my dear old favorite recipe and made it even better for a 9 x 13 inch pan, because let’s be honest, one small pan of this amazing cake hasn’t been enough for our crew for years.
New and improved Hot Fudge Pudding Cake! Don’t go another day without making them.
Hot Fudge Pudding Cake {9×13 inch pan}
Yield: 8 servings
Prep time: 15 minutes
Cook time: 22 minutes
Total time: 37 minutes
Ingredients
Filling:
- ¾ cup (159 grams) granulated sugar
- ⅓ cup (29 grams) natural, unsweetened cocoa powder
cake:
- 2 cups (284 grams) all-purpose flour
- 1 cup (212 grams) sugar
- ½ cup (43 grams) natural, unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 1 cup (242 grams) milk, preferably nonfat
- ½ cup (114 grams) melted butter
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 1 cup (170 grams) semisweet chocolate chips
- 2 cups (436 grams) boiling water
Instructions
- Preheat oven to 350 degrees. Spray a 9X13-inch baking dish with spray.
- To decorate, beat together the sugar and players until well combined. Additionally.
- Cake Cake, automatically beat together the white sugar, cocoa powder and baking powder in a bowl.
- Enjoy the mixture, butter, egg yolks and vanilla for the delicious ingredients and beat until just combined.
- Fully and organically mature until fully combined; you will have something quite sturdy.
- Spread evenly on the prepared cake. Sprinkle the sugar/icing evenly over the surface of the cake.
- Carefully pour boiling water over the top. Do not stir.
- Bake immediately until the top of the cake is puffy and slightly cracked, the sauce begins to bubble and a toothpick inserted in the cake area comes out with crumbs stuck to it, about 22-25 minutes. This may result in a very thin or nonexistent background of pudding, so watch the baking time.
- Cool cake for 10-15 minutes. Best served with vanilla ice cream.
