Hot Fudge Pudding Chocolate Cake

If you’re craving something cozy and chocolatey, this Hot Fudge Pudding Chocolate Cake is about to be your new obsession. Imagine a cake that bakes into two dreamy layers – a soft, fudgy top with a gooey chocolate “pudding” underneath.

It’s like a brownie, a molten lava cake, and a hot fudge sundae all in one. And the best part? It’s super easy to make with ingredients you probably already have. Top it with a scoop of ice cream, and trust me, you’re in dessert heaven. Get ready to impress yourself (and anyone lucky enough to share)!

Hot Fudge Pudding Chocolate Cake Ingredients

• Granulated sugar + dark brown sugar: Together, the combination of sugars helps achieve the perfect balance of sweetness, moisture, and depth of flavor, making the cake extra rich and indulgent.
• All-purpose flour: helps with the structure of your chocolate cake
• Unsweetened cocoa powder: Use a nice dark cocoa powder to get that ridge fudge cake look. 
• Graza sizzle olive oil: This launched at Costco and is AMAZING! Perfect for cooking with.
• Unsalted butter, melted: use your favorite brand. Vegan butter works as well. 
• Milk: I used whole milk for this recipe but you can use whichever works for your diet!
• Vanilla extract: Much needed for flavor! 
• Baking powder + salt: For rise and flavor to your cake!

Hot Fudge Pudding Chocolate Cake Directions

1. Preheat the Oven: Preheat your oven to 350°F. Grease an 8x8-inch baking pan or a similar-sized oven-safe dish.
2. Prepare the Cake Batter: In a large bowl, whisk together the granulated sugar, flour, cocoa powder, baking powder, and salt until well combined.
3. Add: Add the milk, melted butter, and vanilla extract. Stir until the batter is smooth and there are no lumps.
4. Pour: Pour the batter into the prepared baking pan and spread it evenly.
5. Make the Fudge Topping: In a separate bowl, combine the granulated sugar, brown sugar, and cocoa powder. Sprinkle this dry mixture evenly over the cake batter in the pan. Do not stir; this will become the fudge layer.
6. Add Boiling Water: Slowly pour the boiling water over the entire surface of the batter and topping. Do not stir or mix. The water will sit on top but will sink down as it bakes, creating a pudding-like consistency.
7. Bake the Cake: Carefully place the pan in the preheated oven and bake for 35-40 minutes, or until the top of the cake is set and springs back slightly when touched. The cake will have a brownie-like top layer, and there will be a gooey pudding layer underneath.

Tips for Success

• Use boiling water: Pouring boiling water over the batter helps create the gooey pudding layer underneath.
• Don’t overbake: The cake should have a slightly set top, but it’s best when it’s gooey inside. Start checking for doneness around 35 minutes.
• Serve warm: This dessert is best enjoyed right out of the oven while the pudding is hot and fudgy!

FAQS

1. What makes this cake "pudding" style?  This cake is considered a “pudding” cake because it creates a gooey, fudge-like layer beneath the cakey top while baking. As it bakes, the batter and hot water combine to form a rich, pudding-like sauce at the bottom, giving it that signature molten texture.
2. Why use both granulated and brown sugar? Granulated sugar helps to create structure and a slightly crisp top, while brown sugar adds extra moisture, richness, and a hint of caramel flavor due to its molasses content. This combination makes the cake extra fudgy and indulgent!
3. Can I make this cake in advance? This cake is best enjoyed warm, fresh out of the oven when the pudding layer is gooey. However, you can make it a few hours in advance, then reheat individual servings in the microwave for about 15-20 seconds to bring back that warm, melty texture.
4.  What’s the best way to serve this cake? For the ultimate experience, serve it warm with a scoop of vanilla ice cream or a drizzle of warm fudge sauce. The cold ice cream and warm, gooey cake make an amazing combination!
5. Can I make this recipe gluten-free? Yes, you can substitute a 1:1 gluten-free baking flour for the all-purpose flour. Just be aware that texture might vary slightly, but the pudding layer and fudgy texture should still be delicious!
6. How should I store leftovers? Store any leftover cake in an airtight container at room temperature for up to 2 days. If you prefer, you can keep it in the fridge for up to 4 days and reheat portions in the microwave for a gooey treat anytime.
7. Why do I pour hot water over the cake batter? Pouring hot water over the batter helps create steam, which activates the pudding layer at the bottom as the cake bakes. This water transforms into a rich, fudgy sauce, giving the cake its "pudding" texture.
8. What size pan works best for this recipe? An 8x8-inch square baking dish or a similar-sized pan is ideal for this recipe. Using a larger or smaller pan can affect the baking time and consistency, so keep an eye on the cake if you try a different pan size.

If you make these hot fudge pudding chocolate cake, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.