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Hot Fudge Chocolate Pudding Cake

Oh, let me tell you about this decadent Hot Fudge Chocolate Pudding Cake recipe that will make your taste buds dance with joy! This divine dessert is a heavenly combination of rich, moist chocolate cake with a gooey, fudgy sauce at the bottom. The magic happens as the cake bakes, creating a luscious pudding layer beneath the cake.

With every spoonful, you’ll experience a delightful contrast of warm, velvety cake and a glossy, indulgent fudge sauce that melts in your mouth. It’s the perfect treat for chocolate lovers looking for a sweet and satisfying dessert that is sure to impress. Whether served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this Hot Fudge Chocolate Pudding Cake is guaranteed to be a crowd-pleaser at any gathering. Give it a try and thank me later!

Tips for Perfecting the Recipe

Quality Ingredients: The choice of ingredients significantly affects the flavor and texture of the cake. Use high-quality cocoa powder for a rich chocolate flavor. If you’re opting for a gluten-free version, ensure the gluten-free flour blend is of good quality, preferably one that substitutes one-for-one with all-purpose flour.

Correct Measurements: Baking is a science, and accurate measurements are crucial. Use measuring cups and spoons for dry ingredients and a liquid measuring cup for wet ingredients. This ensures the right consistency and texture in your cake.

Oven Temperature: Preheat your oven to the correct temperature before baking. An oven thermometer can help verify that your oven is at the right temperature, as some ovens can be off by quite a bit. This cake bakes at 180°C (350°F), and the right temperature ensures it cooks evenly without drying out.

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Don’t Overmix: When combining your cake batter, mix until just combined. Overmixing can lead to a dense cake because it develops the gluten in the flour.

The Fudge Layer: For the fudge sauce, the combination of sugars and cocoa powder sprinkled over the cake batter, followed by hot water, creates the signature fudge layer. Do not mix the hot water into the batter; simply pour it over. This technique allows the water to seep through the cake batter, creating a fudge sauce at the bottom during baking.

Baking Time: Keep an eye on your cake as it bakes. You’re looking for a set top that’s slightly springy to the touch. Overbaking can result in less sauce and a drier cake, so it’s better to err on the side of slightly underbaked if you’re unsure.

Serving Warm: This cake is best served warm, when the fudge sauce is most fluid and the cake is moist. Allow it to cool for about 15 minutes after baking for the sauce to thicken slightly, making it the perfect consistency for serving.


3/4 cup sugar of choice (white, brown, coconut, or sugar-free substitutes)
1 cup all-purpose flour (gluten-free if needed)
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk of choice (e.g., unsweetened almond milk)
1 teaspoon vanilla extract
1/3 cup butter or margarine, melted (vegan butter was used)

For the Hot Fudge Sauce

1/2 cup sugar of choice (white, brown, coconut, or sugar-free substitutes)
1/2 cup brown sugar or coconut sugar
1/4 cup cocoa powder
1 1/4 cups hot water


Preheat the oven to 180°C (350°F). Grease a 9 x 13-inch pan and set aside.
In a large mixing bowl, combine all the cake ingredients and mix well until combined. Transfer into the greased pan.
In a separate bowl, combine the fudge sauce ingredients, except for the hot water. Sprinkle the sugar/cocoa mixture over the top of the cake.
Gently pour the hot water over the top of the cake. Do not mix or whisk it.
Bake the pudding cake for 35-40 minutes, or until the top is just done.
Remove from the oven and let cool for 15 minutes before serving.

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