This cake is precisely the type of dessert to make when you need chocolate and you need it fast. The method for baking this cake could not be easier and it uses ingredients that are likely to already be sitting in your pantry. As it bakes, this cake creates its own warm fudge sauce that acts as a bed for the moist fudgy cake layer on top.
I chose to use a dark cocoa powder and control the sweetness out of personal preference. I love the intense, almost bittersweet flavor of dark cocoa. Ensuring that the cake itself isn't overly sweet makes this cake a perfect pairing with a big ole scoop ice cream. Maybe some sweetened whipped cream as well?
Once this comes out of the oven you'll have a cake layer that's magically risen to the top during the baking process. While its still warm, dig in there with a big spoon and you'll get a soft fudgy chocolate cake on the top.
Dig a little deeper and you'll find a layer of rich, warm, dark chocolate fudge sauce.
You could stop right here and dig in - you wouldn't regret that decision.
But I'm not saying you have to serve this with vanilla ice cream...
But this cake was basically tailor made to do that very thing. So scoop it on, let that warm fudge sauce melt it into cold creamy streams that intermingle with the chocolate, and enjoy.
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Dark Chocolate Hot Fudge Pudding Cake
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 6-8 servings 1x
Ingredients
- 1 cups white sugar, divided
- 1 cup all-purpose flour
- ½ cup Hershey's Special Dark Cocoa Powder, divided
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- ⅓ cup unsalted butter, melted
- 1 ½ tsp vanilla extract
- ½ cup packed light brown sugar
- 1 ¼ cups hot water
Instructions
- Preheat oven to 350F. Stir together ½ cup white sugar, flour, ¼ cup dark cocoa, baking powder and salt. Add milk, butter and vanilla and mix until smooth.
- Pour batter in ungreased 9-inch square baking pan or a 9-inch deep dish pie plate.
- Combine remaining ½ cup white sugar, light brown sugar and remaining ¼ cup dark cocoa. Evenly distribute the mixture over the batter. Carefully and slowly pour the hot water over the top. **Do Not Stir**
- Bake 30-40 minutes or until center is just set. Remove from oven and allow to cool for 10-15 minutes. Serve warm with vanilla ice cream or sweetened whipped cream.
Pin this recipe to your dessert boards! Use the pretty Pinterest-ready image below:
1 cup flour 2 teaspoons baking powder ? cup cocoa ? teaspoon salt 1 cup brown sugar ? cup milk 4 Tablespoons butter, melted 1 egg yolk 2 teaspoons vanilla extract 1 Tablespoon instant espresso powder 1 cup hot water ? cup chocolate chips Pre-heat your oven to 350* In a large bowl combine the flour, baking powder, ? cup cocoa, salt and ? cup sugar. Whisk to combine. Stir in the milk, vanilla extract, egg yolk and melted butter. Spread into a buttered 9” square cake pan.