Hot Fudge Pudding Cake Recipe
Introduction
Hot Fudge Pudding Cake is a delightful dessert that combines a rich chocolate cake with a luscious, gooey pudding underneath. It’s easy to make and perfect for anyone craving a warm, comforting chocolate treat.
Ingredients
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 tablespoons Dutch-processed cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup (122.5 g) whole milk, room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup (182 g) semi-sweet chocolate chips
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (29.5 g) Dutch-processed cocoa powder
- 1 cup hot brewed coffee
Instructions
- Step 1: Preheat oven to 350°F (175°C) and spray a 10-inch oven-safe skillet with baking spray. Set aside.
- Step 2: In a medium bowl, whisk together the flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and kosher salt until evenly combined.
- Step 3: In a separate small bowl, mix the whole milk, melted butter, and vanilla extract until well combined.
- Step 4: Add the wet ingredients to the dry ingredients and stir gently until just combined. The batter will be thick.
- Step 5: Stir in the semi-sweet chocolate chips, then spread the batter evenly into the prepared skillet.
- Step 6: In a small bowl, mix the light brown sugar and ¼ cup cocoa powder, then sprinkle this mixture evenly over the batter in the skillet.
- Step 7: Carefully pour the hot brewed coffee over the top of the batter and brown sugar mixture. Do not stir.
- Step 8: Bake for 30 to 35 minutes, or until the cake is mostly set. The edges may still jiggle slightly, but the top should feel firm.
- Step 9: Remove the skillet from the oven and let the cake cool for 5 to 10 minutes. The liquid will thicken into a rich pudding beneath the cake layer.
- Step 10: Serve warm by scooping the cake and pudding together into bowls. Optionally, top with whipped cream or vanilla ice cream for extra indulgence.
Tips & Variations
- Use freshly brewed strong coffee or espresso for a deeper chocolate flavor.
- For a nutty twist, sprinkle chopped toasted walnuts or pecans over the batter before adding the brown sugar mixture.
- Try using dark chocolate chips instead of semi-sweet for a richer taste.
- If you prefer a non-coffee version, substitute hot water or hot milk mixed with a teaspoon of instant coffee granules.
Storage
Store leftover pudding cake covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave until warm. The pudding texture may thicken after chilling but softens nicely when warmed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dessert ahead of time?
Yes, you can prepare the pudding cake and refrigerate it. Reheat before serving to enjoy the warm pudding texture best.
What can I use if I don’t have Dutch-processed cocoa powder?
You can substitute natural cocoa powder, but it may slightly affect the flavor and texture. Dutch-processed cocoa has a smoother, less acidic taste that complements this cake well.
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Hot Fudge Pudding Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Hot Fudge Pudding Cake features a rich, chocolatey cake layer that bakes over a luscious hot fudge pudding created by a clever coffee and brown sugar mixture. Easy to prepare in one skillet, this dessert is perfect served warm with whipped cream or vanilla ice cream for an indulgent treat loved by all.
Ingredients
Scale
Dry Ingredients
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 tablespoons Dutch-processed cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
Wet Ingredients
- ½ cup (122.5 g) whole milk, room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Chocolate and Topping
- 1 cup (182 g) semi-sweet chocolate chips
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (29.5 g) Dutch-processed cocoa powder
- 1 cup hot brewed coffee
Instructions
- Preheat oven and prepare skillet: Preheat your oven to 350°F (175°C). Spray a 10-inch oven-safe skillet with baking spray and set aside to prevent sticking.
- Whisk dry ingredients: In a medium mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and kosher salt until fully combined.
- Mix wet ingredients: In a separate small bowl, combine the room temperature milk, melted unsalted butter, and vanilla extract, stirring until smooth.
- Combine wet and dry mixes: Pour the wet ingredients into the dry ingredients and stir until just combined; the batter will be thick and slightly lumpy.
- Add chocolate chips and spread batter: Stir in the semi-sweet chocolate chips evenly, then spread the batter evenly into the prepared skillet to form an even layer.
- Prepare topping mixture: In a small bowl, mix together the light brown sugar and Dutch-processed cocoa powder. Sprinkle this mixture evenly over the batter in the skillet.
- Add hot coffee: Carefully pour the hot brewed coffee over the top of the batter and brown sugar mixture without stirring, which allows the coffee to seep through during baking.
- Bake the cake: Place the skillet in the preheated oven and bake for 30 to 35 minutes. The cake should be mostly set with slightly jiggly edges, and the top should feel firm to the touch.
- Cool and serve: Remove the skillet from the oven and let the pudding cake cool for 5 to 10 minutes. During this time, the liquid will thicken into a rich, decadent pudding beneath the cake. Serve warm, scooping both cake and pudding into bowls. Optionally garnish with whipped cream or vanilla ice cream for extra indulgence.
Notes
- Use room temperature milk to help the batter mix more evenly.
- Do not stir after pouring the hot coffee on top; this is key to creating the pudding effect.
- For best results, use Dutch-processed cocoa powder for a smoother, richer chocolate flavor.
- This dessert is best served warm but can be refrigerated and gently reheated.
- Substitutions: You can use brewed espresso or strong coffee for a more intense chocolate-coffee flavor.
- Make sure your skillet is oven-safe and adequately greased to prevent sticking.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: hot fudge pudding cake, chocolate pudding cake, skillet cake, easy chocolate dessert, coffee chocolate dessert
