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Ultimate Hot Fudge Pudding Cake

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Ultimate Hot Fudge Pudding Cake

Gooey, moist and tons of chocolate flavor! It's such an easy way to make a decadent dessert that has chocolate cake, fudge and brownie all in one scoop, which definitely makes everyone give you a big "wow" even you don't have too much baking experience!

 

Yield

8 servings

Prep

15 min

Cook

45 min

Ready

hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 ¼ teaspoons instant coffee
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1 ½ cups water
room temperature
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cup cocoa powder
divided, preferable Dutch-processed
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cup brown sugar
packed
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1 cup sugar
divided
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3 tablespoons butter
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3 tablespoons canola oil
or light olive oil
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2 ½ ounces semi-sweet chocolate
or chocolate chips, null, null
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1 cup all-purpose flour
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2 teaspoons baking powder
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¼ teaspoon salt
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1 tablespoon vanilla extract
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cup milk
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¼ teaspoon salt
or chocolate chips
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1 large egg yolks
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whipped topping, prepared
or whipped cream, for serving, optional
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Ingredients

Amount Measure Ingredient Features
11 ml instant coffee
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355 ml water
room temperature
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158 ml cocoa powder
divided, preferable Dutch-processed
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79 ml brown sugar
packed
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237 ml sugar
divided
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45 ml butter
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45 ml canola oil
or light olive oil
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72.3 ml/g semi-sweet chocolate
or chocolate chips, null, null
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237 ml all-purpose flour
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1E+1 ml baking powder
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1.3 ml salt
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15 ml vanilla extract
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79 ml milk
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1.3 ml salt
or chocolate chips
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1 large egg yolks
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1 x whipped topping, prepared
or whipped cream, for serving, optional
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Directions

Place the oven rack to the lower-middle positon and preheat the oven to 325℉ (160℃). Add the instant coffee powder into water, let it dissolve and set aside.

These are the ingredients we need to make this ultimate hot fudge pudding cake.
Add the instant coffee powder into water, let it dissolve and set aside.

In a small bowl, add ⅓ cup of cocoa powder, brown sugar, and ⅓ cup sugar, and whisk until well combined, breaking up the large clumps with your fingers if there are any, set aside.

In a small bowl, add 1/3 cup of cocoa powder, brown sugar, and 1/3 cup sugar,
and whisk until well combined, breaking up the large clumps with your fingers if there are any.

Add the butter, canola oil, remaining ⅓ cup of cocoa powder, and chocolate in a small bowl that's placed over a saucepan with gently simmering water, but not boiling, and do not let the bowl touch water. Stir until butter and chocolate are melted, and the mixture becomes smooth.

Add the butter, canola oil, remaining 1/3 cup of cocoa powder, and chocolate in a small bowl
Stir until butter and chocolate are melted, and the mixture becomes smooth.

Remove from the heat and se aside to allow to cool for a few minutes.

Add the flour and baking powder into a small bowl, whisk until well mixed, and set aside.

Add the flour and baking powder into a small bowl,
whisk until well mixed, and set aside.

Add the remaining ⅔ cup sugar, vanilla extract, milk, and salt in a large bowl, and stir or whisk until well blended.

In a large bowl, add the remaining 2/3 cup sugar, vanilla extract
Add the milk and salt, and whisk until well blended.

Add the egg yolk and whisk well. Pour in the chocolate mixture and stir until well mixed.

Pour in the chocolate mixture.
And stir until well mixed.

Stir in the flour mixture until well combined and no dry spot remains.

Pour batter evenly into 8-or 9-inch square baking pan coated with cooking spray or greased with butter.

Pour batter evenly into 8-or 9-inch square baking pan coated with cooking spray or greased with butter.

Sprinkle the cocoa-sugar mixture evenly over the batter until all the mixture is finished, and the batter should be completely covered by the cocoa-sugar mixture.

Sprinkle the cocoa-sugar mixture evenly over the batter
until all the mixture is finished, and the batter should be completely covered by the cocoa-sugar mixture.

Pour the coffee slowly from spot to spot until you finish it up.

Pour the coffee slowly from spot to spot.
until you finish up all the coffee.

Bake the cake until it's puffed, bubbling and just start pulling away from the sides of baking dish , 44 to 46 minutes. When the baking is close to the end, watch carefully and don't over bake the cake.

Bake the cake until it's puffed, bubbling and just start pulling away from the sides of baking dish, 44 to 46 minutes.

Let the fudge cake cool in the dish on a wire rack for about 30 minutes.

Seriously Rich and Chocolaty Hot Fudge Pudding Cake!

Top with whipped topping or whipped cream if desired just before serving.

The cake can be served warm, at room temperature or chilled. We actually like it chilled!



* not incl. in nutrient facts Arrow up button

Comments


Liz

My chocoholic family would adore this fabulous cake!

happyzhangbo

Hi Liz, your family will be loving it. It's very very decadent :)

 

 

Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 31940% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 195mg 8%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 13%
Sugars g
Protein 9g
Vitamin A 4% Vitamin C 0%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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