Ultimate Hot Fudge Pudding Cake

Name: Ultimate Hot Fudge Pudding Cake
Total time: P1H
Yield: 8
Cuisine: Fusion
Ingredients: instant coffee; water; cocoa powder; brown sugar; sugar; butter; canola oil; chocolate, semi-sweet; flour; baking powder; salt; vanilla extract; milk; salt; egg yolks; whipped topping, prepared

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

1½ hrs

Ingredients

Amount	Measure	Ingredient	Features
2 ¼	teaspoons	instant coffee
1 ½	cups	water room temperature
⅔	cup	cocoa powder divided, preferable Dutch-processed
⅓	cup	brown sugar packed	*
1	cup	sugar divided
3	tablespoons	butter
3	tablespoons	canola oil or light olive oil
2 ½	ounces	semi-sweet chocolate or chocolate chips, null, null
1	cup	all-purpose flour
2	teaspoons	baking powder
¼	teaspoon	salt
1	tablespoon	vanilla extract
⅓	cup	milk
¼	teaspoon	salt or chocolate chips
1	large	egg yolks
		whipped topping, prepared or whipped cream, for serving, optional	*

Trans-fat Free, Good source of fiber

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 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.

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.

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.

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.

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.