Description
Chocolate lovers rejoice with this Hot Fudge Pudding Cake that magically creates its own luscious sauce during baking. Rich, gooey chocolate goodness emerges from a simple batter, promising a dessert that delights with minimal effort and maximum indulgence.
Ingredients
Scale
Cake Base:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Chocolate Components:
- 1/2 cup unsweetened cocoa powder (divided)
- 1/2 cup semisweet chocolate chips
- 1 cup granulated sugar (divided)
Liquid and Binding Ingredients:
- 1/2 cup milk
- 4 tablespoons (2 ounces) unsalted butter, melted
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven to 350F (175C) and prepare an 8-inch square baking pan with a light coating of cooking spray to prevent sticking.
- In a small bowl, thoroughly combine half of the granulated sugar with unsweetened cocoa powder, setting aside for later use as a topping.
- In a large mixing bowl, whisk together flour, remaining sugar, additional cocoa powder, baking powder, and salt until uniformly blended.
- Create a separate bowl for wet ingredients, whisking milk, melted butter, egg yolk, and vanilla extract until smooth and fully incorporated.
- Gently fold the wet ingredients into the dry mixture, stirring minimally to maintain a thick batter consistency. Carefully incorporate semisweet chocolate chips, ensuring even distribution.
- Transfer the batter to the prepared pan, spreading it evenly across the surface. Sprinkle the reserved cocoa-sugar mixture completely over the top.
- Carefully pour boiling water over the batter without stirring, allowing it to settle naturally across the surface.
- Bake for 22-24 minutes, watching for a cracked top with bubbling sauce underneath. The toothpick test should reveal a few moist crumbs when inserted.
- Remove from oven and let cool on a wire rack for 10 minutes. Serve warm, optionally accompanied by a scoop of vanilla ice cream for an extra indulgent dessert experience.
Notes
- Adjust cocoa intensity by using dark or milk chocolate varieties for different flavor profiles.
- Swap regular milk with almond or oat milk to make the recipe dairy-free and accommodate lactose-intolerant guests.
- Incorporate chopped nuts like pecans or walnuts for added texture and nutty undertones in the cake.
- Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie dessert option without compromising rich chocolate taste.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg