Hot Fudge Chocolate Pudding cake made in a traditional format where we prepare a cake batter for regular chocolate cake, then top it off with a layer of dark Dutch cocoa powder, granulated white sugar, and brown sugar and bake it for about 35 to 40 minutes until the top is set. As you cut open the crumbly top your eyes meet the melty, chocolaty, gooey interior that just makes your day!
As a person who lives to eat good food, and explore the wonders of chocolate, chocolate pudding cake has been on my list for a long long time. You know like those tasks that you keep pushing behind because you are too attached to them and you do not want to finish it off in a hurry. For me making Chocolate pudding cake and having it with my family is just like that. It’s like the ultimate definition of comfort for me. You can wake me up in the middle of the night and ask me about my laziest, most amazing chocolate recipe and my answer would still be a hot fudgy chocolate pudding cake.
What’s the best part about this recipe? Well, the real question is what is not the best part? Every bit of this chocolate pudding cake tastes incredible yum. From the crusty cake-like top to the fudgy, chocolaty interiors there is magic in every bite of this chocolate pudding cake.
If you are making this at your home then try to keep yourself away from it because it might happen that you wouldn’t want to share it with anyone else. Yes! It's that good.
For all the first-timers who are here to learn how to make a hot fudge chocolate pudding cake, this recipe is a real winner. It would never go wrong and all you have to do is just follow the steps as it is.
Have a quick look at the video to keep a tab on the steps
Things to keep in mind while baking Chocolate pudding cake
- Choosing the Cocoa Powder: Everywhere you see people are debating over Dutch-processed cocoa powder and natural cocoa powder. The bottom line is this – both are good! Just the dark dutch cocoa powder makes the cake a little bitter and the natural one makes it mildly bitter. But, both are good. I am telling you that from my experience. I have worked with both. But, I generally prefer 100% unsweetened dark Dutch cocoa powder. However, it's up to you. You can use natural cocoa powder as well.
- Gathering the Ingredients: While making this pudding cake you should keep a tab of your ingredients because there are a lot of ingredients that go into this recipe. So, it is quite easy to get confused and lose out on one of them.
- Add Boiling water – While adding water on the cake make sure that it is extremely hot. In fact, I would recommend you to put it to boil while you work on other things.
- Let the Cake Sit at Room Temperature – Before you start serving allow the cake to sit at room temperature for about 10-15 minutes so that it gets set.
How to make Chocolate Pudding Cake
- Make the Chocolate Cake Batter: Make the batter just as you would. Mix Flour, cocoa powder, sugar, butter, baking powder, milk and vanilla extract in a bowl. Look for a lump free batter. I prefer a liquidy sort of cake batter. My idea of a perfect cake batter is when I can see a ribbon-like consistency. That is when I know that my cake batter is ready.
- Making the Crust – To make the crust mix cocoa powder with white granulated sugar and light brown sugar. This powdery sugary mixture will form the crust of our chocolate pudding cake.
- Adding Boiling Water: The last step and the most amazing step of this recipe is adding boiling water all over your cake batter and fudge sauce. Many people use Espresso coffee in place of boiling water. This is because coffee along with dark chocolate gives it a classic fudgy taste.
Variations you can consider in this recipe
- Nuts – Any kind of nuts such as walnuts or Almonds would work really well with this chocolate pudding cake. It would give a nice nutty texture that would go perfectly well with the gooeyness of chocolate.
- Cherries – Adding cherries would be another excellent idea. It would introduce some fruity taste in your recipe.
- Espresso Coffee – Instead of adding boiling water on top you can add warm espresso coffee. Coffee pairs really well with chocolate and I would always want to have that little zing of coffee in my pudding cake.
- Eggs – While making the chocolate cake batter you can add one egg. This would make your chocolate cake much rich, dense and thick.
Chocolate Pudding Cake
- 1 Cup All-Purpose Flour or 130gm
- ½ Cup Granulated Sugar or 100gram
- ¼ Cup Unsweetened Cocoa Powder or 35 gm (Dark Dutch Cocoa Powder)
- 2 teaspoon Baking Powder or 10 gm
- ¾ teaspoon Salt or as per taste (optional)
- 1 Cup Milk or 236 ml (whole or 2%)
- ¼ Cup Unsalted Butter or 35 gm (melted and at room temperature)
- ¼ Cup Walnuts chopped (optional)
- ½ teaspoon Pure Vanilla Extract
- ⅔ Cup Light Brown Sugar or 100 gm (packed)
- ⅔ Cup White Granulated Sugar or 100gm
- 4 tablespoon Cocoa Powder or 1/4 US Cup
- 1¼ Cup Boiling Water or 295 to 300 ml
- Preheat oven: Preheat oven to 350F or 180C. Grease a 9-inch baking tray with cooking spray or butter. Keep aside.
- Make the Bottom layer: In a medium-sized bowl mix flour, sugar, baking powder, salt, cocoa powder. Add milk, butter, vanilla, and make a lump-free smooth batter. Add chopped walnuts. Do not overmix. Stir until well mixed.
- Make the Middle Layer: In another bowl mix remaining cocoa powder, granulated sugar, and brown sugar. Sprinkle it evenly all over the cake batter. Make sure that there are no lumps. You can even sieve them and add. Do not stir it with the cake batter.
- Pour Boiling water: Pour bubbling hot water or Espresso coffee over the cake. Do not mix it with a spoon or stir it with the batter. Bake it as it is for 35-40 minutes or until the top is set.
- Bake and Serve: Serve with some vanilla ice cream and mint leaves if desired. It has to be served warm.
- Do not stir the sugar/cocoa powder topping or the hot water with the cake batter. Let it stay as it is.
- Make sure the water is bubbling hot.
- Let the cake sit at room temperature for 10 minutes before serving.