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