Dessert: United States – Hot Fudge Pudding Cake

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Additional 10 min

Total 1 hr

Ingredients

1 cup (120 g) all-purpose flour
3 / 4 cup (150 g) granulated sugar
2 tbsp (15 g) unsweetened cocoa powder
2 tsp baking powder
1 / 4 tsp salt
1 / 2 cup (120 ml) whole milk
2 tbsp (30 g) unsalted butter, melted
1 tsp vanilla extract
1 / 2 cup (90 g) semisweet chocolate chips (optional)
1 cup (220 g) light brown sugar, packed
1 / 4 cup (20 g) unsweetened cocoa powder (for topping)
1 1 / 4 cups (300 ml) very hot coffee or water
Vanilla ice cream, for serving (optional)

Instructions

Preheat oven to 350°F. Lightly grease an 8-inch square baking pan or 9-inch round pan.
Make the batter: In a medium bowl, whisk flour, granulated sugar, 2 tablespoons cocoa, baking powder, and salt. Add milk, melted butter, and vanilla. Stir just until combined, then fold in chocolate chips if using. Spread evenly in the prepared pan.
Make the topping: In a small bowl, mix the brown sugar and 1/4 cup cocoa. Sprinkle this mixture evenly over the batter—do not stir.
Slowly pour the very hot coffee or water over the entire surface. Do not stir; the liquid will sink and create the fudge sauce underneath as it bakes.
Bake 30–35 minutes, until the top looks set and cake-like but you can see bubbling sauce around the edges.
Cool 10–15 minutes. To serve, scoop portions so you get both cake and hot fudge sauce from the bottom. Serve warm with vanilla ice cream if desired.