Hot Fudge Pudding Cake
A delightful dessert that combines a fudgy sauce and a light cake, perfect for any occasion.
Servings: 6 servings
Calories: 320kcal
Equipment
- 8-inch Square Baking Pan
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 1 cup Granulated Sugar divided
- 1/2 cup Unsweetened Cocoa Powder divided
- 1 cup All-Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Milk
- 4 tbsp Unsalted Butter melted
- 1 Large Egg Yolk
- 2 tsp Vanilla Extract
- 1/2 cup Semisweet Chocolate Chips
- 1 cup Boiling Water
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch square baking pan.
- In a small bowl, whisk together 1/2 cup granulated sugar and 1/4 cup cocoa powder. Set aside.
- In a large bowl, mix remaining sugar, cocoa powder, flour, baking powder, and salt.
- In another bowl, whisk together milk, melted butter, egg yolk, and vanilla extract.
- Gradually stir wet ingredients into dry ingredients until just combined. Fold in chocolate chips.
- Pour batter into prepared pan, spreading evenly. Sprinkle reserved cocoa-sugar mixture over the top.
- Carefully pour boiling water over the batter. Do not stir.
- Bake for 22-24 minutes, until the top is set and cracked, with bubbling sauce underneath.
- Let cool for 10 minutes before serving. Enjoy warm with ice cream or whipped cream!
Notes
For extra richness, try using dark chocolate chips instead of semisweet. Store leftovers in the fridge for up to 3 days or freeze for up to 1 month. Reheat in the microwave for 30-60 seconds before serving.
Nutrition
Calories: 320kcal | Fat: 12g