Perfect Hot Fudge Pudding Cake - with over 10 flavor variations!

If you like rich and gooey chocolaty desserts with a sugary-crunchy topping, then this dessert is for you.

Hello Hot Fudge Pudding Cake. I think I love you.

Hot fudge pudding cake is extremely easy to prepare at a moments notice. It uses common pantry items and requires no eggs. It is generally loved by all, especially when served with good vanilla ice cream and a drizzle of hot fudge sauce for good measure!

There are many recipes for hot fudge pudding cake online. Most of them lack flavor, and are even bitter tasting with a lingering unpleasant aftertaste. Part of the problem causing bitterness is too much baking powder. Baking soda can be even worse for causing bitterness.

Some secrets to making a superior hot fudge pudding cake are:

using high quality cocoa powder, and more of it
using real butter
using the proper amount of leavening
using enough salt
using real vanilla extract
following the recipe

Additionally, using hot milk mixed with half & half, instead of hot water for the pudding - ROCKS!

I think this recipe could be made gluten-free by using our gluten-free pancake mix. I have yet to experiment with it. I also think it can be made sugar-free by using a mix of erythritol and xylitol, enhanced with stevia glycerite, to taste. So much chocolate --- So little time...



Hot Fudge Pudding Cake Recipe:

For the cake:

1/2 c.granulated sugar, or evaporated cane juice
1/4 c. brown sugar, packed, or organic coconut palm sugar
1 c. all-purpose flour
1/3 c. Valrhona cocoa powder (or other high quality dutched cocoa powder)
1 t. baking powder (aluminum-free, like Rumford)
1/2 t. sea salt or BioSalt
1/2 c. organic whole milk
1/3 c. organic butter, melted
1 1/2 t. real vanilla extract

For the pudding:

1/2 c. granulated sugar, divided, or evaporated cane juice
1/2 c. brown sugar, packed, or organic coconut palm sugar

1/4 c. Valrhona cocoa powder, divided (or other high quality dutched cocoa powder)
1/4 t. sea salt or BioSalt, divided
1 1/4 c. hot water


Method:

Preheat oven to 350 degrees F. Lightly grease a 2-quart ceramic dish or a 9 X 9-inch square pan.

Heat the 1 1/4 c. water to just under a simmer.

In a medium bowl, whisk together the 3/4 c. sugar, 1 c. flour, 1/3 c. cocoa, 1 t. baking powder, and 1/2 t. salt. Stir in the 1/2 c. milk, 1/3 c. melted butter and 1 1/2 t. vanilla. Mix until smooth. You may use a hand mixer, a stand mixer, or mix by hand.

Pour batter into the lightly greased baking dish and spread out evenly.

In a small bowl, whisk together the remaining 1/2 c. sugar, 1/4 c. cocoa, 1/4 t. salt, and the 1/2 c. brown sugar. Mix together well.

Sprinkle this cocoa mixture evenly over the batter in the pan.

Pour 1 1/4 c. very hot water over top and do not stir!

Bake until the center is almost set, or 35-40 minutes, if using a ceramic or glass dish, or 30-35 minutes if using a metal pan.

Remove from oven and allow to stand for 15-20 minutes before serving.

Spoon cake into individual serving bowls, then spoon some sauce from the bottom of the pan over top of the cake.

Serve immediately, topped with whipped cream or vanilla bean ice cream, if desired.


Variations:

For a creamier pudding:

Substitute the hot water for hot milk. If you dare, add some half & half too! Just make sure the liquids for the pudding total 1 1/4 cups.

Triple Threat Chocolate:

Increase the cocoa called for in the cake batter to 1/2 c.. Sprinkle 1/4 c. mini semi-sweet chocolate chips over the cake batter in the pan. Top with sugar mixture, then hot water and bake as directed. You can amp up the chocolate even more by using 1/2 c. regular sized chocolate chips instead of the 1/4 c. mini chocolate chips.

Mocha: 

Follow the recipe as directed and add 1 to 2 T. of instant coffee substitute powder to the hot water.

Amaretto:

Add  1/2 to 1 t. almond extract, plus  1/2 c. chopped toasted almonds

Kickin' Orange:

Add the zest of 1 orange plus 1/4 t. chipotle powder.

Chocolate Mint:

Add up to 1/2 t. peppermint extract, to taste

Pecan or hazelnut:

Add 1/2 to 1 cup chopped (roasted) pecans or hazelnuts to the batter.

Walnut:

Add 1/2 to 1 cup chopped walnuts to the batter. You may also add up to 1/2 t. walnut flavor extract.

Cinnamon:

Add 1/2 t. powdered cinnamon to the batter.

Microwave:

Make in the microwave by mixing the dry ingredients in a 2-quart glass bowl. Add the other ingredients as listed. Microwave at 50% power for 9 minutes. Turn the dish and microwave on high power for 5 to 7 more minutes, or until the top appears dry. Serve with vanilla ice cream.

Enjoy,

Leila.