Hot Fudge Chocolate Pudding Cake

Chocolate Cake

1. 1

   Preheat a conventional oven to 350°F (no fan). Brush a 7"×11" or 9"×9" ceramic or glass baking dish with butter.

2. 2

   In a large bowl whisk together all purpose flour, granulated sugar, 0.75 tsp salt, baking powder, and baking soda until the mixture is lump‑free and aerated.

3. 3

   If using homemade buttermilk, combine milk with vinegar, then add the eggs, vegetable oil, and the buttermilk to the dry ingredients. Gently fold with a hand whisk until just combined; avoid over‑mixing.

4. 4

   In a separate bowl combine 0.333 cup Dutch‑processed cocoa powder and 1 tsp instant coffee. Pour 0.25 cup boiling water over the mixture and whisk until smooth and shiny, allowing the cocoa to bloom.

5. 5

   Fold the bloomed cocoa mixture into the cake batter until the batter is smooth and slightly runny.

6. 6

   Pour the batter into the prepared baking dish.

Hot Fudge Pudding

7. 7

   In a bowl mix white granulated sugar, packed light brown sugar, 0.333 cup cocoa powder, and 0.25 tsp salt, breaking up any lumps.

8. 8

   Evenly sprinkle the sugar‑cocoa mixture over the cake batter in the dish.

9. 9

   Carefully pour 2 cups boiling water over the top of the batter, using a kettle or the back of an upside‑down spoon to avoid splashing.

10. 10

    Place the dish in the oven and bake for 25–30 minutes, until the cake top is firm and springs back when gently pressed, while a fudgy sauce remains at the bottom. Under‑bake slightly if unsure.

11. 11

    Remove from oven, let cool briefly, then serve warm in individual cups topped with a scoop of vanilla ice cream.