Hot fudge pudding cake
Don't stir it. Chocolate pudding cake: hot water poured over the top, never stirred, bakes into cake with its own fudge sauce underneath.
Why it works: The hot water and the sugar-cocoa layer sink as the cake rises, so the cake bakes on top and its own fudge sauce forms underneath.
Ingredients
- 1¼ cups (250 g) granulated sugar, divided (¾ cup / 150 g in the batter + ½ cup / 100 g on top)
- 1 cup (125 g) all-purpose flour
- ½ cup (42 g) unsweetened cocoa, divided (¼ cup / 21 g in the batter + ¼ cup / 21 g on top)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (120 ml) milk
- ⅓ cup (76 g) butter or margarine, melted
- 1½ teaspoons vanilla extract
- ½ cup (107 g) light brown sugar, packed
- 1¼ cups (300 ml) hot water
- Whipped topping (optional), to serve
Method
- Heat the oven to 350°F / 180°C.
- Combine ¾ cup granulated sugar, the flour, ¼ cup cocoa, the baking powder and the salt. Stir in the milk, melted butter and vanilla, and beat until smooth.
- Spread the batter in an ungreased 9-inch square baking pan.
- Stir together the remaining ½ cup granulated sugar, the brown sugar and the remaining ¼ cup cocoa, and sprinkle it evenly over the batter.
- Pour the 1¼ cups hot water over the top. Do not stir.
- Bake 35 to 40 minutes, until the center is almost set. Remove from the oven and let stand 15 minutes.
- Serve in dessert dishes, spooning the sauce from the bottom of the pan over the top. Garnish with whipped topping, if desired.
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June's tip: Pull it when the center is almost set; it finishes as it stands 15 minutes.
Good to know: The center should still look a little soft when it comes out; it sets as it stands 15 minutes.
Adapted from Hot Fudge Pudding Cake, Hersheyland. Amounts, temperatures and times follow the source; the steps are in our own words, and metric and °C conversions are ours. We check every amount against the source line by line. How we make our recipes.
