Hot Fudge Pudding Cake

Ingredients:

For the Cake:

1 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1/2 cup whole milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract

For the Hot Fudge Sauce:

3/4 cup packed brown sugar
1/2 cup unsweetened cocoa powder
1 1/2 cups hot water
1 teaspoon vanilla extract
A pinch of salt (optional)

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized oven-safe dish.
Prepare the Cake Batter:
- In a large mixing bowl, whisk together the granulated sugar, flour, baking powder, salt, and cocoa powder.
- Add the milk, melted butter, and vanilla extract to the dry ingredients and mix until just combined. The batter will be thick and somewhat lumpy, but that’s okay!
Make the Hot Fudge Sauce:
- In a separate bowl, whisk together the brown sugar and cocoa powder.
- Pour the hot water into the mixture, then stir to combine. Add vanilla extract and a pinch of salt if desired, and stir until everything is well mixed. The sauce will be very thin, but that’s exactly what we want to create the fudge layer at the bottom.
Assemble the Pudding Cake:
- Pour the thick cake batter into the prepared baking dish and spread it evenly.
- Slowly pour the hot fudge sauce over the top of the cake batter. Do not stir! The sauce will sink to the bottom and create that rich, fudgy layer.
Bake:
- Bake for 30-35 minutes, or until the top of the cake is set, but the center is still a bit jiggly. The cake should have a golden top with a gooey fudge layer underneath.
- Once baked, remove the pudding cake from the oven and let it cool for a few minutes before serving.
Serve:
- Serve the hot fudge pudding cake warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. The cake will have a soft, fudgy texture with a rich, molten chocolate sauce underneath—pure heaven!

Tips:

Serving Ideas: A scoop of vanilla ice cream or whipped cream pairs perfectly with the warm, fudgy cake. You can also drizzle more hot fudge sauce over the top for extra decadence.
Make-Ahead: You can prepare the batter in advance, but it’s best to bake it fresh for the best texture.
Texture: If you like a thicker cake topping, bake for a bit longer, but be careful not to dry out the fudge sauce underneath.

Notes:

Variations: Add some chocolate chips or chopped nuts to the batter for an extra layer of texture and flavor!
Storage: Leftovers can be stored in the fridge for 2-3 days. Reheat in the microwave or oven until warm before serving.