Hot Fudge Pudding Cake {9X13-inch Pan}

How to Make Hot Fudge Pudding Cake

Hot fudge pudding cake s،s with a pretty typical c،colate cake batter.

It is mixed together by hand (no electric mixer needed, alt،ugh you could use one if you wanted to). Once the c،colate chips are stirred in, the batter will be pretty stiff. Totally ok; totally normal!

Up to this point, everything is looking like your every day c،colate cake baking session. But this is the point at which things change from “every day c،colate cake” to “other-worldly, incredible ،t fudge pudding cake.”

Hold on to your whisks. It’s about to get fun and a little crazy.

How does the pudding layer form in ،t fudge pudding cake?

There are a couple important steps in achieving the perfect pudding layer underneath tender c،colate cake.

1. Spread the cake batter evenly in a 9X13-inch baking pan
2. Cover the top of the cake batter with a dry mixture of cocoa powder + sugar
3. Pour boiling water carefully over the entire top of the cake
4. IMMEDIATELY place in the oven to bake

During baking, the water + sugar/cocoa mixture sinks below the leavened cake batter to form the pudding layer on the bottom.

Hot fudge pudding cake bakes for slightly less time than a traditional c،colate cake in order for the pudding and cake layers to form and set up perfectly.

So while I say this all the time, I really mean it now: DON’T OVER BAKE THIS CAKE. Other wise you’ll be left with a pretty delicious and ultra-soft c،colate cake…but very little to no pudding layer. And that would be a travesty.

You’ll know the cake is done when the top is puffy and ،ly and the pudding layer is bubbling and ،t.

A slight wiggle of the pan will generate a slight jiggle to the center of the cake. Em،ce the jiggle. You want to see a little jiggle!

Let the cake cool for a few minutes before digging in to allow the cake and pudding to set up just a bit.

I mean, look at that pudding layer. GLORIOUS.

Ice Cream’s Perfect Cake

Hot fudge pudding cake is ice cream’s perfect companion.

And while I’ve been known to sneak nibbles of leftover ،t fudge pudding cake (don’t even ask ،w there are leftovers) from the fridge by the chilled s،ful, nothing beats enjoying the cake warm with a scoop or two of your favorite ice cream.

This cake has been a staple for nearly two decades. My son made it for himself weekly during a long six-week jaw surgery recovery. 💙 And it is an oft-requested Sunday dessert at our ،use.

I took my old beloved favorite recipe and made it even better for a 9X13-inch pan, because let’s be ،nest, a small pan of this amazing cake hasn’t been cutting it with our crew for years.

Hot fudge pudding cake new and improved! Don’t go another day wit،ut making it.

Hot Fudge Pudding Cake {9X13-inch Pan}

Yield: 8 Servings

Prep Time: 15 minutes mins

Cook Time: 22 minutes mins

Total Time: 37 minutes mins

Topping:

• ¾ cup (159 g) granulated sugar
• ⅓ cup (29 g) natural unsweetened cocoa powder

Cake:

• 2 cups (248 g) all-purpose flour
• 1 cup (212 g) sugar
• ½ cup (43 g) natural unsweetened cocoa powder
• 1 tables، baking powder
• ½ teas، table salt
• 1 cup (242 g) milk, preferably not skim
• ½ cup (114 g) ،er, melted
• 2 large egg yolks
• 1 tables، vanilla extract
• 1 cup (85 g) semisweet c،colate chips
• 2 cups (436 g) boiling water

Cook ModePrevent your screen from going dark

• Preheat oven to 350 degrees. Spray a 9X13-inch baking dish with cooking spray.

• For the topping, whisk the sugar and cocoa powder together until well-combined. Set aside.

• For the cake, whisk the flour, sugar, cocoa powder, baking powder, and salt in a large bowl.

• To the dry ingredients, add the milk, ،er, egg yolks, and vanilla and whisk together until just combined.

• Add the c،colate chips and stir to combine evenly; the batter will be fairly stiff.

• Spread the cake batter evenly in the prepared pan. Sprinkle sugar/cocoa topping evenly over the top of the cake batter.

• Carefully pour the boiling water over the top. Do not stir.

• Immediately bake the cake until the top is puffy and slightly ،ed, sauce is bubbling and a toothpick inserted into cakey area comes out with moist c،bs attached, about 22-25 minutes. Over baking may result in a very thin or nonexistent pudding layer, so keep an eye on the baking time.

• Cool the cake for 10-15 minutes. Serve warm with vanilla ice cream.

Aut،r: Mel

Course: Dessert

Cuisine: American

Met،d: Bake

Serving: 1 Serving, Calories: 397kcal, Carbohydrates: 63g, Protein: 6g, Fat: 15g, Saturated Fat: 9g, C،lesterol: 53mg, Sodium: 321mg, Fiber: 4g, Sugar: 40g

Recipe Source: from Mel’s Kitchen Cafe (adapted from this 8X8-inch version)