Description
Indulgent hot fudge pudding cake melts hearts with its rich chocolate essence and gooey center. Warm spoons dive into this heavenly dessert, delivering pure comfort straight from grandma’s kitchen.
Ingredients
Scale
Main Ingredients:
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ cup (120 milliliters) whole milk
Wet Ingredients:
- 2 tablespoons (30 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Topping Ingredients:
- ½ cup (100 grams) granulated sugar
- ½ cup (100 grams) packed brown sugar
- ¼ cup (25 grams) unsweetened cocoa powder
- 1 ¼ cups (300 milliliters) hot water
Instructions
- Position the oven rack in the center and heat to 350F (175C), ensuring an even temperature distribution for optimal baking.
- Thoroughly coat an 8-inch square or round baking dish with a light layer of cooking spray or butter, preventing the cake from sticking.
- Combine the dry ingredients in a mixing bowl, creating a smooth, lump-free foundation for the cake’s base.
- Whisk the wet ingredients separately, incorporating them gently to maintain a silky, consistent texture.
- Gradually fold the wet mixture into the dry ingredients, stirring with a gentle motion to avoid overmixing and preserve the cake’s delicate structure.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula to ensure uniform depth and consistent baking.
- Sprinkle the additional topping ingredients over the surface, creating a rich, decadent layer that will transform during baking.
- Carefully transfer the dish to the preheated oven, maintaining a steady hand to prevent spillage.
- Bake for the specified time, resisting the urge to open the oven door, which can disrupt the cake’s rising process.
- Remove from the oven and allow the cake to rest briefly, letting the internal temperature stabilize and the flavors meld.
- Serve warm, optionally garnishing with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra touch of indulgence.
Notes
- Swap white sugar with coconut sugar for a lower glycemic index and subtle caramel undertones.
- Use gluten-free flour blend to make this dessert suitable for those with wheat sensitivities.
- Ensure ingredients are at room temperature for smoother batter mixing and more even baking.
- Test cake doneness by gently shaking the pan – a slight wobble in the center indicates a perfectly moist pudding-like texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 40 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg