Description
A truly magical dessert that bakes its own rich, molten fudge sauce right beneath a tender, moist chocolate cake. This easy recipe delivers warm, comforting decadence in every spoonful, perfect with vanilla ice cream.
Ingredients
1 cup (125g) all-purpose flour
2 teaspoons (10g) baking powder
¼ teaspoon (1.5g) salt
¾ cup (150g) granulated sugar
½ cup (120ml) milk
2 tablespoons (28g) unsalted butter, melted
1 teaspoon (5ml) vanilla extract
½ cup (48g) Hershey’s cocoa
½ cup (100g) packed light brown sugar
1 ¾ cups (415ml) boiling water
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan (or 9-inch round baking pan). Set aside.
In a large mixing bowl, combine the flour, baking powder, salt, and granulated sugar; mix well. Add the milk, melted butter, and vanilla extract. Mix well until smooth. Spread the batter evenly into the prepared pan.
In a small bowl, combine the cocoa and brown sugar; stir well. Sprinkle the cocoa mixture evenly over the batter.
Carefully pour the boiling water over the cocoa mixture. DO NOT STIR.
Bake for 30-35 minutes or until top springs back when lightly touched. Let stand 15 minutes before serving. Spoon into bowls, being sure to get some of the fudge sauce from the bottom of the pan. Serve warm with vanilla ice cream.
Notes
Ensure water is truly boiling when poured for best fudge separation.
Do not stir the boiling water into the cocoa mixture; this is key for the self-saucing effect.
Store leftovers covered in the refrigerator for up to 3-4 days.
Reheat individual servings in the microwave for 30-60 seconds, or in a 300°F (150°C) oven for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Cuisine: American
Nutrition
- Calories: 230 kcal
- Sodium: 90mg
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: hot fudge pudding cake, chocolate pudding cake, self-saucing chocolate cake, easy chocolate dessert, warm fudge cake
