Chocolate Fudge Pudding Cake
This Chocolate Fudge Pudding Cake forms its own rich sauce while baking—moist, chocolaty cake on top with a gooey fudge pudding underneath. Best served warm with whipped cream or ice cream.
Chocolate Fudge Pudding Cake
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
12
Prep Time
15 minutes
Cook Time
40 minutes
Chocolate Fudge Pudding Cake is the perfect old-fashioned dessert that magically creates its own hot fudge sauce as it bakes. The cake layer is soft and tender, while the bottom becomes a rich, molten chocolate pudding. It’s simple to prepare using pantry staples and bakes in one pan, making cleanup a breeze. With chopped nuts for texture and a deep cocoa flavor, it’s a nostalgic comfort dessert that feels a little fancy but is easy enough for any night of the week. Serve warm with whipped cream or a scoop of vanilla ice cream for a truly decadent treat.
Ingredients
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3/4 cup sugar
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1 ½ Tbsp cocoa
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1 ½ cup boiling water
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¼ tsp salt
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¼ cup cocoa
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1 tsp baking powder
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1 cup flour
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½ cup white sugar
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¾ stick butter
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3/4 cup chopped nuts
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½ cup milk
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½ cup brown sugar
Directions
Preheat oven to 350°F and butter a 13x9-inch cake pan.
In a large bowl, cream together ¾ cup sugar and ¾ stick butter. Add ½ cup milk and mix until smooth.
In a separate bowl, sift together the flour, salt, baking powder, and 1½ tablespoons cocoa. Add the dry ingredients to the wet mixture and stir until combined. The batter will be stiff.
Spread the batter evenly in the prepared cake pan.
Sprinkle chopped nuts over the top of the batter.
In a small bowl, combine the brown sugar, ½ cup white sugar, and ¼ cup cocoa. Sprinkle this mixture evenly over the nuts.
Pour 1½ cups boiling water gently over the entire surface—do not stir.
Bake for 40 minutes, until the top is set and a rich pudding forms underneath.
Serve warm, topped with whipped cream or vanilla ice cream.
Recipe Note
- The boiling water creates a self-saucing pudding layer—don’t skip it.
- Try pecans or walnuts for the chopped nuts, or omit for a nut-free version.
- Cake firms up as it cools, but is best enjoyed warm straight from the oven.
- Can be made in advance and gently reheated in the oven.