Hot Fudge Chocolate Pudding Cake
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For the Cake Batter:
1 cup (125g) all-purpose flour
3/4 cup (150g) granulated sugar
1/4 cup (30g) unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (120ml) milk
1/4 cup (60g) unsalted butter, melted
1 teaspoon pure vanilla extract
For the Chocolate Topping:
1/2 cup (100g) packed brown sugar
1/4 cup (30g) unsweetened cocoa powder
1 3/4 cups (420ml) hot water
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Preheat your oven to 350Β°F (175Β°C) and lightly grease a 9×9-inch baking dish.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Add milk, melted butter, and vanilla extract to the dry mixture. Stir until smooth and fully combined.
Pour the batter into the prepared baking dish and spread it evenly.
In a separate bowl, mix brown sugar and cocoa powder for the topping.
Evenly sprinkle the topping mixture over the cake batter.
Carefully pour hot water over the top without stirring, creating the fudgy sauce layer beneath the cake.
Bake for 35-40 minutes, or until the top is firm and the edges have slightly pulled away from the dish.
Let the cake cool for 10-15 minutes to allow the sauce to thicken.
Scoop warm cake into bowls, ensuring to include some of the rich chocolate sauce. Serve as-is, or top with vanilla ice cream or whipped cream for an extra treat!
Enjoy!