This Hot Fudge Chocolate Pudding Cake is an incredibly fudgy, chocolatey cake that’s incredibly easy to make using ingredients you probably already have in your pantry! It’s so decadent and delicious, you’ll be wondering why you didn’t make it sooner!
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Why You’ll Love this Recipe
I’m a big fan of dessert recipes that come together quickly, like my Salted Brownie Cookies, Easy 7-Layer Magic Cookie Bars, and Berry Nutella Galette, and now his super-easy Hot Fudge Chocolate Pudding Cake recipe!
This super fudgy, decadent dessert is made using the simplest of ingredients (no eggs needed!), It’s incredibly easy to prepare, and one of the best-tasting chocolate desserts around!
Enjoy it as is or topped with ice cream, whipped cream, rainbow jimmies, and a maraschino cherry!
Ingredients Needed
To make this old-fashioned hot fudge chocolate pudding cake recipe, you’ll need the following ten ingredients, most of which you probably already have in your pantry!
- Unsweetened Cocoa Powder. I used my favorite Ghirardelli unsweetened cocoa powder, but use what you prefer!
- Milk. Any dairy milk or lactose-free dairy milk can be used.
- Unsalted Butter. You can use salted butter as a substitute if you’d like, but eliminate the salt.
For quantities and instructions, please see the recipe card below.
How to Make the Recipe
Below is a quick overview of how to make this easy hot fudge chocolate pudding cake. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Step 1. Combine the bottom layer of dry ingredients. Whisk together 3/4 cup of the sugar, flour, 3 tablespoons of the cocoa powder, baking powder, and salt.
Step 2. Add in the bottom layer of wet ingredients. This includes the milk, melted butter, and vanilla extract. Whisk until just combined.
Step 3. Transfer to the baking pan. Spoon the bottom layer mixture into the 8-inch square baking pan. Ensure it covers the entire bottom.
Step 4. Whisk the dry ingredients together in a separate bowl. This includes the remaining 1/2 cup of sugar, the light brown sugar, and the remaining 4 tablespoons of cocoa powder. Then sprinkle over the top of the bottom layer.
Step 5. Add the boiling water. This gets poured over the top. Do not stir.
Step 6. Bake the hot fudge chocolate pudding cake for 38-40 minutes at 350ºF. Once done, let it sit for 15 minutes before diving in! That’s it!
Recipe Tip: Serve this hot fudge chocolate cake in bowls and enjoy as is, or garnish with ice cream, whipped cream, sprinkles, and a maraschino cherry if desired.
Recipe FAQs
You’ll need an 8-inch square baking tin. Mine is from USA Pans, and I highly recommend this brand!
No, you do not need to stir the mixture. Just bake!
Any leftover pudding cake can be kept in an airtight food container in the fridge for up to 5 days. Serve chilled, or warm it up in the microwave, then garnish with your favorite toppings.
More Chocolate Desserts!
If you tried this Hot Fudge Chocolate Pudding Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Hot Fudge Pudding Cake
Ingredients
- 1 1/4 cup Granulated Sugar, divided (3/4 cup for bottom, 1/2 cup sugar for top)
- 1 cup All-Purpose Flour
- 7 tbsp Unsweetened Cocoa powder, divided (3 tablespoons for bottom, 4 tablespoons for top)
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Milk
- 1/3 cup Unsalted Butter, melted
- 2 tsp Vanilla Extract
- 1/2 cup Light Brown Sugar, packed
- 1 1/4 cup Boiling Water
Instructions
- Adjust your oven rack to the 2nd level position (just above center), then preheat oven to 350ºF. Lightly grease an 8 inch square baking square pan and set to the side.
- Whisk together the 3/4 cup granulated sugar, all-purpose flour, 3 tablespoons of unsweetened cocoa powder, baking powder, and salt on medium speed until well blended.1 1/4 cup Granulated Sugar, 1 cup All-Purpose Flour, 7 tbsp Unsweetened Cocoa powder, 2 tsp Baking Powder, 1/4 tsp Salt
- Add in the milk, melted unsalted butter, and vanilla extract, beating until just combined and smooth. Spoon the mixture into the prepared 8 inch square baking pan, spreading it out so it covers the entire bottom.1/2 cup Milk, 1/3 cup Unsalted Butter, 2 tsp Vanilla Extract
- In a medium-size mixing bowl, whisk together the remaining 1/2 cup granulated sugar, light brown sugar, and remaining 4 tablespoons of unsweetened cocoa powder. Sprinkle the entire dry mixture evenly over the bottom layer.1/2 cup Light Brown Sugar
- Using a heat proof glass measuring cup or bowl, microwave the water for 3 minutes or until the water is boiling. Pour the hot boiling water over top of the two layers, but DO NOT STIR.1 1/4 cup Boiling Water
- Bake for 35-40 minutes at 350ºF. Once done, let it sit for 15 minutes before spooning into bowls or glasses. Top with ice cream, rainbow jimmies, and a maraschino cherry, if desired.
Video
Notes
- Recipe adapted from A Recipe Sampler Cookbook from St. Andrews Evangelical Lutheran Church.
- 8″ x 8″ Square Pan from USA Pans.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Made this tonight and it was amazing, even better than expected. It is so gooey and perfectly light, yes not heavy at all. It will be at all holiday and family get togethers. Thanks for a wonderfully perfect chocolate lovers dessert.
I’m so glad you enjoyed it James, thank you!
This cake was delicious, everyone loved it. The best thing we loved about this recipe how easy it was. We will definitely be making it again. =D