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Hot Fudge Pudding Cake

A warm and comforting dessert that features a fluffy chocolate cake topped with a rich gooey fudge layer, perfect for family gatherings and cozy nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour Can substitute with a 1:1 gluten-free flour blend.
  • 3/4 cup granulated sugar Provides sweetness.
  • 2 tablespoons Dutch-processed cocoa powder Enhances the rich chocolate flavor.
  • 2 teaspoons baking powder Helps the cake rise.
  • 1/4 teaspoon kosher salt Balances sweetness.
  • 1/2 cup whole milk, room temperature Can substitute with almond milk for lactose-free.
  • 2 tablespoons unsalted butter, melted Use grass-fed butter for higher quality.
  • 1 teaspoon vanilla extract Preferably pure vanilla extract for robust flavor.
  • 1 cup semi-sweet chocolate chips Ghirardelli chips are a personal favorite.
Fudge Layer Ingredients
  • 1 cup light brown sugar, packed Creates a caramel-like essence.
  • 1/4 cup Dutch-processed cocoa powder For the fudge layer.
  • 1 cup hot brewed coffee Intensifies the chocolate flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Spray a 10-inch oven-safe skillet with baking spray for easy clean-up.
  2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
  3. In a separate bowl, mix the milk, melted butter, and vanilla extract until combined.
  4. Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.
  5. Fold in the chocolate chips.
  6. Pour the batter into the prepared skillet.
  7. In a small bowl, combine the brown sugar and cocoa for the fudge layer, and sprinkle it over the batter.
  8. Carefully pour the hot brewed coffee over the entire mixture without stirring.
Baking
  1. Bake in the preheated oven for 30-35 minutes until the cake is mostly firm but slightly jiggly in the center.
  2. Let cool for 5-10 minutes before serving.
Serving
  1. Scoop warm portions into bowls and serve with whipped cream or vanilla ice cream.

Notes

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, freeze for up to 3 months.