Master the perfect Hot Fudge Chocolate Pudding Cake with our step-by-step guide featuring a luscious, molten center.

Scale

For the cake layer:

1 cup all-purpose flour

¾ cup granulated sugar

2 tbsp unsweetened cocoa powder

2 tsp baking powder

¼ tsp salt

½ cup milk

2 tbsp melted butter

1 tsp vanilla extract

For the fudge topping:

½ cup brown sugar, packed

¼ cup unsweetened cocoa powder

1 ¾ cups hot water

Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
Mix the cake batter:
Whisk together flour, sugar, cocoa, baking powder, and salt in a bowl. Stir in milk, melted butter, and vanilla until just combined. Spread batter evenly into the prepared dish.
Make the fudge topping:
In a separate bowl, mix brown sugar and cocoa. Sprinkle evenly over the cake batter (don’t stir!).
Pour hot water over the top:
Slowly and carefully pour the hot water over the entire dish. Do not stir — this is what creates the pudding layer underneath.
Bake:
Bake for 35–40 minutes, or until the top looks set and cakey but there’s a fudgy layer bubbling underneath.
Serve warm, spooning both cake and fudge sauce into each bowl. Top with vanilla ice cream or whipped cream for the whole experience.

Use coffee instead of hot water for a mocha twist.
Add a pinch of cinnamon or chili powder to the cake batter for warmth or heat.
Leftovers reheat beautifully in the microwave — just don’t skip the scoop of ice cream!

Keywords: Hot Fudge Chocolate Pudding Cake