Hot Fudge Pudding Cake – A blown up version of my most popular recipe post of ALL time, the Molten Chocolate Mug Cake! This one feeds a crowd, is just as easy and every bit as delicious, with its fluffy, cake-y outside and molten, saucy inside.
Hot Fudge Pudding Cake
Hot Fudge Pudding Cake – A blown up version of my most popular recipe post of ALL time, the Molten Chocolate Mug Cake! This one feeds a crowd, is just as easy and every bit as delicious, with its fluffy, cake-y outside and molten, saucy inside.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 8-INCH SQUARE PAN (OR 7 X 10-INCH)
Ingredients
FOR THE CAKE:
- 1 cup (120 grams) all purpose flour
- 1 cup (200 grams) granulated sugar
- 1/2 cup (44 grams) unsweetened cocoa powder (sift if lumpy)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (172 grams) unsalted butter, melted
- 3/4 cup (177ml) whole milk, slightly warmed*
- 3 large eggs
- 1 teaspoon vanilla extract (or 2 teaspoons if using imitation vanilla flavoring)
- 4 oz (114 grams) lightly broken up semisweet chocolate*
- 1/4 cup (60ml) water
TO SERVE: (OPTIONAL)
- Vanilla ice cream
- Berries of your choice
Instructions
- Adjust oven rack to medium position and preheat oven to 200C/ 392F. Lightly spray an 8-inch square (or 7 X 10-inch as pictured) glass or ceramic baking dish* with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt to combine. Set aside.
- In another medium bowl or 2-quart liquid measuring cup, whisk together the melted butter, milk, eggs and vanilla until well combined.
- Pour the milk mixture over the dry ingredients, and whisk well until the batter is evenly moistened and smooth; a few lumps are ok.
- Pour the batter into the prepared pan and spread evenly to the sides and corners. Arrange the chocolate pieces in a single layer all over the surface of the batter; no need to push them down.
- Evenly drizzle the water all over the surface of the chocolate studded batter.
- Bake for 15 to 23 minutes, or until the first 2-inches of the cake is set around the edges and is springy to the touch, but the center is still slightly wobbly. Be careful not to overbake, to ensure a saucy, molten-y interior. If in doubt, it’s better to err on the side of under baking. Note that a ceramic dish will bake faster than a glass dish.
- Allow the cake to cool down for about 10 minutes, then serve warm with vanilla ice cream and berries if desired. Cover leftovers tightly with plastic wrap and store at cool room temperature. Individual portions can be reheated for a few seconds in the microwave.
Notes
I like Hershey’s unsweetened cocoa powder here, for its milk chocolate flavor, that perfectly balances out the bitterness of semisweet chocolate pieces, but you can use your favorite brand. I have not tested this cake with dutch processed cocoa.
Warming the milk in the microwave for about 40 seconds, avoids the risk of solidifying the melted butter once it hits the milk.
I prefer semisweet chocolate here, but you can use dark, milk, or a mix of both, if you prefer. In the pictures, I use Hershey’s semisweet baking chocolate bar, which I had brought along from a recent trip to Dubai and I love it. Chocolate chips may be used instead of bar chocolate.
For a less rich cake, feel free to omit the chocolate bar altogether. You’ll still get a saucy cake, if you’re careful not to overbake it. Chocolate pieces adds another layer of chocolate flavor which I love, but it’s not essential for achieving the pudding-like consistency of the cake.
I almost always bake this cake in an 8-inch square pyrex dish, but changed to a 7 X 10-inch ceramic dish this time around, because I found it more photogenic. I’ve noticed the glass dish bakes the cake in longer time than the ceramic one. The glass bakes in about 20 to 23 minutes, while ceramic baked in 15 to 17 minutes. So keep the material of your dish in mind when checking for doneness.
Keywords: hot fudge pudding cake, cake, cakes, desserts
Recipe by: cleobuttera.com