Chocolate Pudding Cake Foolproof Dessert

Need new recipes for chocolate cake? Try my death by chocolate cake, chocolate caramel cake, and hot chocolate cake next. Few cakes instantly take me back to childhood quite like hot fudge pudding cake. Made with two layers, the top is a rich, moist chocolate cake, and the bottom is a secret layer of gooey fudge sauce. Combined, it’s quite possibly my best-kept chocolate cake secret…until now!

Why I love this recipe

The ultimate chocolate dessert. No one (literally, no one) will be able to resist this cake. Easy to make. For how flavorful and rich it is, you’ll be blown away by how simple it is to make. It’s no different than a regular cake. No fancy kitchen equipment needed. Just two bowls and a cake pan are all that’s required. But seriously, everyone will think you spent hours in the kitchen (and let them think that!).

Ingredients needed

Sugar. I tested this recipe with light brown sugar and white sugar, and personally, I preferred the flavor of white sugar since it wasn’t as overpowering, but either will do. All-purpose flour. Either plain flour or gluten-free flour that’s been sifted to remove any clumps. Cocoa powder. I always use Dutch-processed unsweetened cocoa powder since it has a mild yet rich flavor. If you prefer extra dark desserts, use dark cocoa powder. Baking powder. Helps the cake rise. Salt. Brings out the sweetness. Milk. I used unsweetened almond milk, but any milk works. Butter. Preferably unsalted since we’re adding salt to the cake. To skip the dairy, use margarine instead. Vanilla extract. A must for any good chocolate dessert!

For the fudge sauce:

Sugar AND brown sugar. A combination of white sugar and darker sugar ensures a rich, thick, and sweet fudge sauce. Cocoa powder. For the chocolate pudding, of course! Hot water. This will be poured all over the pudding cake, which, once baked, will seep to the bottom. Once you break into the cooked pudding cake, it will help the warm fudge sauce rise to the top.

How to make chocolate pudding cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Make it fresh. Unfortunately, this isn’t the kind of cake you can prepare in advance. You want the cake to be warm and fresh so the fudge sauce oozes out when you go to slice it. Don’t fret though. You can prep all the ingredients and just assemble it before baking. Sift the dry ingredients. I know I sound like a broken record, but it bears repeating. Sifting your dry ingredients will guarantee there are no clumps and make for a fluffier cake with a delicate crumb. Serve the pudding cake with a scoop of vanilla ice cream for an even more decadent treat.

Storage instructions

To store: Allow the cake to cool completely, then store it in an airtight container in the refrigerator for up to 2 weeks.

Adjust the sweetness. I like my cake to be pretty sweet, but if you want a more rich cake with less sugar, reduce the sugar by ½ cup total. Amplify the chocolate flavor. I tested adding 2 tablespoons of instant espresso powder to the cake and found that it greatly enhanced the chocolatey flavor. But don’t worry, you won’t taste the coffee at all! Make mini pudding cakes. Pour about ¼ cups of cake batter, 2 tablespoons of the cocoa mixture, and 3 tablespoons of hot water into individual ramekins. Bake for 20 minutes or until done. Add mix-ins. Fold in ¼ cup of chocolate chips to the cake batter or top the cake with coarse sea salt before serving. Make it vegan by using dairy-free butter. Or, to make it gluten-free, use gluten-free flour.

To freeze: Place the cooled cake in a freezer-safe container and freeze for up to 6 months. Let it thaw overnight in the fridge before reheating. Remember though, it won’t taste as good as if it were made fresh (but still a great chocolate fix!). To reheat: Microwave the cake in 30-second intervals or in an oven preheated to 350F.