why make this recipe
Hot Fudge Chocolate Pudding Cake is a delightful dessert that combines the richness of chocolate with the gooeyness of fudge. It’s perfect for any occasion, whether it’s a family gathering, a dinner party, or just a treat for yourself. This cake is easy to make and offers a warm, comforting experience, especially when served fresh out of the oven. The combination of flavors and textures makes it a favorite among chocolate lovers!
how to make Hot Fudge Chocolate Pudding Cake
Ingredients:
- 1 1/2 cup all-purpose flour
- 1 1/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1/4 cup boiling water
- 1/3 cup cocoa powder
- 1 tsp instant coffee
- 1/2 cup white granulated sugar
- 1/2 cup packed light brown sugar
- 4 tablespoons cocoa powder
- 1 1/2 cups boiling water
Directions:
- Preheat the oven to 350°F (175°C) and prepare a 7×11 or 9×9 inch baking dish by buttering it.
- In a mixing bowl, combine flour, 1 1/4 cup sugar, salt, baking powder, and baking soda.
- Add eggs, vegetable oil, and buttermilk to the dry ingredients and whisk until fully mixed.
- In a separate bowl, pour the boiling water over cocoa powder and instant coffee. Whisk this mixture until smooth.
- Combine the cocoa mixture with the cake batter by folding it in gently.
- Pour the batter into the prepared baking dish.
- For the fudge sauce, mix the remaining sugars and cocoa powder, and sprinkle this mixture over the batter.
- Carefully pour 1 1/2 cups boiling water over the cake batter, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes until the top is firm, but the bottom remains fudgy.
- Serve hot, ideally with a scoop of vanilla ice cream for extra indulgence.
how to serve Hot Fudge Chocolate Pudding Cake
Serve Hot Fudge Chocolate Pudding Cake warm, right out of the oven. It pairs beautifully with vanilla ice cream, whipped cream, or a sprinkle of chocolate shavings. You can also top it with fresh berries for a fruity touch. Each bite will deliver a delicious mix of a soft cake and rich fudge.
how to store Hot Fudge Chocolate Pudding Cake
If you have leftovers, let the cake cool completely and store it in an airtight container. It can be kept in the refrigerator for up to 3 days. To enjoy it again, reheat in the microwave or oven until warm.
tips to make Hot Fudge Chocolate Pudding Cake
- Ensure all ingredients are at room temperature before mixing for a smoother batter.
- Be careful when pouring boiling water over the cake batter; do it slowly to avoid splashes.
- Adjust the amount of cocoa powder to suit your chocolate preference; more cocoa will mean a stronger chocolate flavor.
- For a twist, try adding chopped nuts or chocolate chips into the batter.
variation
You can make a variation of this cake by swapping cocoa powder with carob powder for a different flavor. Additionally, try adding a splash of vanilla extract to the batter for added aroma.
FAQs
Can I use non-dairy milk instead of buttermilk?
Yes, you can use almond milk or soy milk with a bit of vinegar added to mimic buttermilk.
Can I freeze Hot Fudge Chocolate Pudding Cake?
Yes, you can freeze it! Make sure to wrap it tightly in plastic wrap or aluminum foil before freezing. It can last up to 2 months in the freezer.
What should I do if the cake looks undercooked?
Check if the top is firm and the edges pull away from the dish. If necessary, bake it for a few more minutes. Remember, the bottom should remain fudgy!
Hot Fudge Chocolate Pudding Cake
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1.25 cups granulated sugar
- 1.5 tsp baking powder
- 0.75 tsp baking soda
- 0.75 tsp salt
- 2 pcs eggs
- 0.5 cups vegetable oil
- 0.5 cups buttermilk
- 0.25 cups boiling water
- 0.33 cups cocoa powder
- 1 tsp instant coffee
Fudge Sauce Ingredients
- 0.5 cups white granulated sugar
- 0.5 cups packed light brown sugar
- 4 tbsp cocoa powder
- 1.5 cups boiling water
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare a 7x11 or 9x9 inch baking dish by buttering it.
- In a mixing bowl, combine flour, 1 1/4 cup of sugar, salt, baking powder, and baking soda.
- Add eggs, vegetable oil, and buttermilk to the dry ingredients and whisk until fully mixed.
- In a separate bowl, pour the boiling water over cocoa powder and instant coffee, whisking until smooth.
- Fold the cocoa mixture into the cake batter gently.
- Pour the batter into the prepared baking dish.
Fudge Sauce Preparation
- For the fudge sauce, mix the remaining sugars and cocoa powder, and sprinkle this mixture over the batter.
- Carefully pour 1 1/2 cups boiling water over the cake batter, spreading it evenly.
Baking
- Bake in the preheated oven for 30-35 minutes until the top is firm, but the bottom remains fudgy.
Serving
- Serve hot, ideally with a scoop of vanilla ice cream for extra indulgence.