Hot Fudge Chocolate Pudding Cake

by

A Rich, Self-Saucing Chocolate Delight

Description:

This luscious dessert is a warm, fudgy chocolate cake with a gooey, molten chocolate sauce beneath the surface. As it bakes, the cake magically creates its own rich hot fudge pudding, perfect served with vanilla ice cream or whipped cream.

Origin:

Self-saucing pudding cakes originated in Australia and the UK, designed as an easy, one-bowl dessert that combines cake and sauce. This chocolate version has become a classic indulgence worldwide.

Ingredients (Serves 6–8):

🍫 Cake:

  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

🍫 Hot Fudge Sauce:

  • 1 cup (240ml) boiling water
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (25g) unsweetened cocoa powder

Optional Ingredients:

  • 1/2 cup chopped nuts (walnuts or pecans) for topping
  • 1 teaspoon instant coffee powder (enhances chocolate flavor)
  • Vanilla ice cream or whipped cream for serving

Instructions:

1. Prepare the Cake Batter:

  1. Preheat oven to 180°C (350°F). Grease a 9-inch square baking dish.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt.
  3. Add milk, oil, eggs, and vanilla. Whisk until smooth and well combined.

2. Pour Batter and Add Sauce:

  1. Pour batter into the prepared baking dish and spread evenly.
  2. In a small bowl, mix brown sugar and cocoa powder. Sprinkle evenly over the batter.
  3. Carefully pour boiling water over the top — do not stir.

3. Bake:

  1. Bake for 35–40 minutes. The top will set into a cake layer, and underneath will be a hot, fudgy pudding sauce.

4. Serve:

  1. Serve warm, spooning the hot fudge sauce over each portion. Best enjoyed with vanilla ice cream or whipped cream.

Tips for Success:

  • Use boiling water to help form the pudding sauce beneath the cake.
  • Do not stir after adding water and sugar mixture — this creates the layered effect.
  • For extra fudginess, add chocolate chips to the batter before baking.

Recommendations:

  • Serve immediately while warm for the best gooey texture.
  • Store leftovers covered in the fridge for up to 3 days; reheat gently.
  • Great for dinner parties or cozy nights in.

Nutrition (per serving, approx.):

  • Calories: 350
  • Protein: 5g
  • Carbs: 55g
  • Fat: 10g
  • Fiber: 4g
  • Sugars: 35g
  • Sodium: 150mg

Would you like a gluten-free version, a vegan variation, or instructions for making this in a slow cooker?

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