Chocolate Pudding Cake Recipe
This indulgent chocolate pudding cake features a warm, fluffy cake with a hidden layer of rich hot fudge sauce. Simple to make and even easier to devour, it’s the perfect dessert for any occasion!
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Servings: 12
Notes
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 (unsweetened almond milk recommended)
- 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 your oven to 350°F (180°C). Grease a 9x13-inch baking dish and set aside.
- In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, and salt. Add in the milk, vanilla extract, and melted butter. Stir everything together until well mixed. Pour the batter into the prepared baking dish.
- In a separate bowl, mix the white sugar, brown sugar, and cocoa powder for the fudge sauce. Evenly sprinkle this mixture over the top of the cake batter. Gently pour the hot water over the entire dish—do not stir or mix.
- Bake the cake in the preheated oven for 35-40 minutes, or until the top is set. Remove from the oven and allow to cool for about 15 minutes before serving.
- Refrigeration: Once cooled, store the cake in the fridge for up to 2 weeks. It’s best served warm, so reheat before serving.
- Freezing: Place the cake in an airtight container and freeze for up to 6 months. Thaw in the refrigerator overnight before reheating.
- Reheating: You can reheat in the microwave in 30-second intervals or in a preheated oven. The cake will be extra moist, as much of the fudge sauce will be absorbed, but it will release some as it warms up.