Hot Fudge Pudding Cake

Hot Fudge Pudding Cake

This cocoa cake forms its own warm sauce as it bakes. The key is keeping the layers separate: spread the batter first, scatter the brown-sugar topping over it, then pour hot coffee gently across the surface without stirring.

Yield: 9 servings
Prep time: 15 minutes
Bake time: 25–30 minutes
Cooling time: 10 minutes
Equipment: 8-inch square baking dish, two mixing bowls, whisk, flexible spatula, liquid measuring cup

Ingredients

Chocolate cake

• 1 cup (125 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1/4 cup (21 g) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 cup milk
• 1 large egg
• 2 tablespoons neutral oil
• 1 teaspoon vanilla extract
• 1/4 cup chopped toasted pecans, optional

Fudge layer

• 3/4 cup (150 g) packed light brown sugar
• 2 tablespoons unsweetened cocoa powder
• 1 1/3 cups hot brewed coffee or hot water

Method

1. Heat the oven to 375°F. Lightly grease the bottom and sides of an 8-inch square baking dish.
2. Whisk the flour, granulated sugar, 1/4 cup cocoa, baking powder, and salt in a large bowl. In a second bowl, whisk the milk, egg, oil, and vanilla until uniform.
3. Pour the wet mixture into the dry mixture. Fold just until no dry flour remains; a few small lumps are acceptable. Fold in the pecans, if using. Spread the thick batter evenly in the prepared dish.
4. Mix the brown sugar with the remaining 2 tablespoons cocoa, breaking up any firm clumps. Sprinkle this mixture evenly over the batter.
5. Slowly pour the hot coffee over the back of a spoon across the entire surface. Do not stir. Carefully transfer the dish to the oven.
6. Bake for 25–30 minutes. The top should look set and spring back lightly, while sauce bubbles around the edges. A pick inserted only into the cake layer should show moist crumbs rather than raw batter.
7. Rest for 10 minutes. Cut into nine squares and spoon the warm sauce from the bottom of the dish over each portion.

Useful cues and troubleshooting

The unbaked dish will look unusually wet after the coffee is added; that liquid becomes the sauce. Stirring the layers together prevents the pudding effect. If the center still looks like loose batter at 25 minutes, bake in 2-minute increments. Avoid baking until the sauce disappears, because the cake continues to set while resting.

Substitutions and storage

Hot water gives a milder flavor than coffee. Omit the pecans for a nut-free version, after checking every packaged ingredient for cross-contact. Refrigerate leftovers in a covered container within 2 hours and use within 4 days. Reheat individual portions until steaming; the sauce thickens when chilled, so add a teaspoon of water before warming if needed.