Hot Fudge Pudding Cake

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Total Time
55mins
Prep
20 mins
Cook
35 mins

This recipe has big chocolate flavor to match its gooey, fudge-like appearance. The success of the sauce depends on using the right ratio of boiling water, sugar and cocoa. Put a fancy spin on this recipe by baking individual pudding cakes: Spay eight 6 oz. oven proof ramekins or coffee cups with cooking spray. Fill each with 2 T. butter. Top each with 1 1/2 T. batter. Top each with 1 1/2 T. cocoa mixture, followed by 2 T. boiling water. Arrange cups on rimmed baking sheet and bake until tops are just cracked, 20 to 25 minutes. This is Chef Stephanie Alleyne's recipe. It's a "keeper." Let me know if (when) you agree!

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Ingredients

Nutrition

Directions

  1. Adjust oven rack to middle position and heat oven to 350 degrees.
  2. Spray 8 inch square glass cake pan with cooking spray.
  3. Whisk 1/2 cup sugar with 1/4 cup cocoa in small bowl.
  4. Whisk flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder and salt in large bowl.
  5. Whisk milk, butter, egg yolk and vanilla in medium bowl until smooth.
  6. Stir milk mixture int flour mixture until just combined.
  7. Fold in chocolate chips (Batter will be stiff.).
  8. Using rubber spatula, scrape batter into prepared pan and spread into corners.
  9. Sprinkle reserved cocoa mixture evenly over top.
  10. Gently pour boiling water over cocoa.
  11. Do NOT stir.
  12. Bake until top of cake looks cracked, sauce is bubbling and toothpick inserted into cake area comes out with moist crumbs attached, about 25 minutes.
  13. Cool on rack for at least 10 minutes.
  14. To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream.
  15. Enjoy -- and go light on the calories tomorrow!