Decadent Hot Fudge Pudding Cake Recipe

Ingredients

Dry Components

• 1 ½ cups all‑purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt

Wet Components

• 2 large eggs, room temperature
• 1 cup whole milk
• ½ cup heavy cream
• ½ cup melted unsalted butter
• ½ cup brown sugar, packed
• 1 teaspoon pure vanilla extract

Hot Fudge Sauce

• ½ cup dark chocolate chips
• ¼ cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons light brown sugar
• ¼ teaspoon sea salt

Instructions

Assembling the Cake

1. Layer the batter. Pour two‑thirds of the chocolate batter into the prepared pan, spreading evenly with a spatula. This forms the base that will hold the pudding.
2. Swirl the fudge. Drop spoonfuls of the warm hot‑fudge sauce over the batter. Using a knife or skewer, gently swirl the sauce into the batter, creating marbled ribbons. The swirl will become the molten core once baked.
3. Top with remaining batter. Carefully spoon the remaining batter over the swirled layer, smoothing the surface. This traps the fudge inside, allowing it to melt into a pudding during baking.
4. Bake. Place the pan in the preheated oven and bake for 35‑40 minutes, or until the edges are set and a toothpick inserted near the edge comes out clean. The center should still jiggle slightly—this is the pudding forming.
5. Cool slightly. Remove the cake from the oven and let it sit for 10 minutes. This brief rest lets the pudding thicken just enough to hold its shape while staying molten.