Chocolate Pudding Cake
Craving the ultimate chocolate fix? This Chocolate Pudding Cake delivers the perfect balance of a warm, fluffy cake topped with a gooey layer of hot fudge sauce—no fuss, just pure indulgence in every bite. Ready to satisfy your sweet tooth in under 40 minutes? Let’s get baking!
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Servings: 12
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Ingredients
For the Cake:- 3/4 cup sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk (I used unsweetened almond milk)
- 1 teaspoon vanilla extract
- 1/3 cup melted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1 1/4 cups hot water
Instructions:
- Preheat the Oven:
- Preheat the oven to 350°F (180°C).
- Grease a 9 x 13-inch baking dish and set it aside.
- Prepare the Cake Batter:
- In a large bowl, combine the sugar, flour, cocoa powder, baking powder, and salt.
- Add the milk, vanilla extract, and melted butter.
- Stir until everything is well combined.
- Pour the batter into the greased baking dish.
- Prepare the Topping:
- In a separate bowl, mix the white sugar, brown sugar, and cocoa powder.
- Sprinkle this mixture evenly over the top of the cake batter.
- Add Hot Water:
- Carefully pour the hot water over the cake—do not stir or mix.
- Bake the Cake:
- Bake for 35-40 minutes, or until the top is set and a bit of fudgy sauce is visible at the bottom.
- Let the cake cool for 15 minutes before serving.
Storage and Reheating Tips
- To Store: Once the cake has cooled, store it in the refrigerator for up to 2 weeks. It’s best enjoyed warm, so be sure to reheat it.
- To Freeze: Place the cake in a freezer-safe container, and freeze for up to 6 months. Thaw overnight in the fridge, then reheat as desired.
- To Reheat: Reheat in the microwave in 30-second intervals or in a preheated oven. The cake will remain moist, with the fudge sauce seeping out as it warms.