Best Hot Fudge Pudding Cake Recipe( WITHOUT EGGS)

Typically, this hot fudge cake recipe is made with simple ingredients such as flour, cocoa powder, sugar, baking powder, milk, butter, and vanilla. The batter is poured into a baking dish, and a mixture of hot water and cocoa is then added on top before baking. As it cooks, the water seeps down, creating the molten fudge layer beneath the cake.

This hot fudge recipe is commonly served warm, often with whipped cream or a scoop of vanilla ice cream to complement its chocolatey richness. This comfort food is easy to prepare and is perfect for chocolate lovers,  gatherings, or cozy winter nights.

The ingredients for hot fudge pudding cake:

CAKE:

• 1 cup all-purpose flour or plain flour

• ½ cup white granulated sugar

• ¼ cup cocoa powder

• 2 teaspoons baking powder

• ¼ teaspoon salt

• ¾ cup milk

• ¼ cup unsalted butter melted

• 1 teaspoon pure vanilla extract

FUDGE SAUCE:

• ½ cup light brown sugar packed

• ½ cup white granulated sugar

• 3 tablespoons cocoa powder.

• 1-¼ cups boiling water

How to make hot fudge pudding cake recipe:

PREPARE THE CAKE:

• First, Combine ½ cup granulated sugar with the flour, cocoa powder, baking powder, and salt.
• Second, Add in the milk, butter, and vanilla; whisk until smooth and fairly lump-free.
• Third, Pour the batter into a prepared baking pan or dish and spread evenly.

PREPARE THE SAUCE:

• First, Combine together the remaining ½ cup white sugar, brown sugar, and remaining 3 tablespoons cocoa powder.
• Second, Evenly sprinkle the mixture over the batter. Slowly pour the boiling water over the top (DO NOT STIR OR MIX INTO THE BATTER. ALLOW THE WATER TO SIT ON TOP).
• Third, Bake for 30 – 35 minutes or until the center is almost set. Remove from oven. Allow to cool for 15 minutes.
• Finally, Serve in dessert dishes with ice cream or whipped cream.

Tips for the best results of hot fudge pudding cake:

• Measure Ingredients Accurately: Precision is key; use a kitchen scale for dry ingredients to ensure perfect ratios.

• Use Room Temperature Ingredients: Using room-temperature butter and milk helps create a smoother batter.

• Mix Gently: Avoid overmixing the batter to ensure a light texture; mix until just combined.

• Layering Technique: For the pudding layer, sprinkle the dry cocoa and sugar mixture evenly over the batter, then pour hot water over it without stirring; this helps form the fudge layer.

• Bake Immediately: Don’t let the batter sit before baking, as it can affect the texture of the cake and fudge layers.

• Serve Warm: For the best experience, serve the cake warm, allowing the fudge sauce to be gooey and decadent.

• Pair with Ice Cream: A scoop of vanilla ice cream or whipped cream enhances the flavors and adds a creamy contrast to the rich cake.

Frequently asked questions 

Here are some frequently asked questions about hot fudge pudding cake:

What is hot fudge pudding cake?

It’s a dessert that combines a rich chocolate cake with a creamy fudge sauce that forms during baking.

Is it difficult to make hot fudge pudding cake?

Not at all! It typically requires simple ingredients and straightforward methods, making it an easy dessert for beginners.

Can I make it ahead of time?

Yes, you can prepare the batter in advance and pour the hot water immediately before baking it for the best texture.

How should I serve hot fudge pudding cake?

It’s best served warm, often topped with a scoop of vanilla ice cream or whipped cream.

What can I substitute for cocoa powder?

You can use carob powder as a non-cocoa alternative, but it will change the flavor slightly. But using unsweetened cocoa powder is the best choice.

Can I use different flavors?

Yes, you can experiment with different flavorings, like adding espresso powder or instant coffee for a mocha flavor or using white chocolate.

Is there a gluten-free version of hot fudge pudding cake?

Yes! You can substitute all-purpose flour with a gluten-free flour blend.

How should I store hot fudge pudding cake leftover?

• • Store any leftovers in an airtight container in the refrigerator for up to a few days; reheat before serving.