By Bring Hot Fudge Pudding Cake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Hot Fudge Pudding Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Hot Fudge Pudding Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
A large egg yolk.
1 Cup.Of regular sugar.
1 Cup.Of boiling water.
1 Cup.Of sifted cake flour.
1/2 Cup.Of semi-sweet chocolate chips.
1/2 Cup. Of milk, I prefer to use almond milk.
1/2 Cup.Of unsweetened cocoa.
4 Tbsp.Of melted butter.
2 tsp.Of baking powder.
2 tsp.Of vanilla extract.
1/4 tsp.Of salt.
How To Make Hot Fudge Pudding Cake
Preheat the oven to 350°F for baking, and I used a baking spray to grease a baking pan.
Mix together with a 1/2 of a cup of sugar with 1⁄4 a cup of cocoa powder.
In a wide mixing bowl, add the cake flour, the sugar, the remaining 1⁄4 cup of unsweetened chocolate, baking powder, and salt.
Mix in a medium bowl the milk, with soft butter, egg yolk, and vanilla extract until creamed and smooth.
Mix the milk and flour together until it was well mixed. The chocolate chips should be rolled into the batter.
Rub the batter into the prepared pan and spread it through the corners with a rubber spatula.
Sprinkle generously over the mixture of reserved cocoa and sugar over the top.
Add the hot water kindly to the cocoa powder. However, don’t stir.
Bake until the top of the cake is cracked, the sauce bubbled and a toothpick inserted into the cake center, it takes about 25 minutes.
Serve warm with ice cream, I usually served it with vanilla ice cream.
PREPARATION STEPS
Preheat the oven to 350°F for baking, and I used a baking spray to grease a baking pan.
Mix together with a 1/2 of a cup of sugar with 1⁄4 a cup of cocoa powder.
Mix in a medium bowl the milk, with soft butter, egg yolk, and vanilla extract until creamed and smooth.
Mix the milk and flour together until it was well mixed. The chocolate chips should be rolled into the batter.
Add the hot water kindly to the cocoa powder. However, don’t stir.
Bake until the top of the cake is cracked, the sauce bubbled and a toothpick inserted into the cake center, it takes about 25 minutes.
Serve warm with ice cream, I usually served it with vanilla ice cream.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
