Chocolate Fudge Pudding Cake
with Ice Cream
This gooey, chocolaty cake uses an unusual method that results in a decadent dessert like no other. It combines a brownie-like batter, a dry cocoa topping, and boiling water — all layered and unmixed. Just pour boiling water on top of everything and bake as is! The outcome is a raft of chocolate cake atop a molten pool of chocolate sauce.
Smarts: This recipe was written and tested to make 6 servings, so be sure to select 6 as the number of servings in the dessert menu for optimal results.
- Flour, all-purpose - 1 cup
- Sugar - 1/2 cup
- Cocoa powder, unsweetened - 1/4 cup
- Baking powder - 2 tsp
- Salt, kosher - 1/4 tsp
- Milk - 3/4 cup
- Butter - 1/4 cup , melted
- Vanilla extract - 1 tsp
- Ice cream, vanilla (opt) - 3 cups , for serving
- Sugar - 1/2 cup
- Brown sugar - 1/2 cup
- Cocoa powder, unsweetened - 3 Tbsp
- Boiling water - 1 1/2 cups
Mix dry ingredients for cake batter - Whisk together flour, sugar (portion for cake), cocoa powder (portion for cake), baking powder, and kosher salt.
Mix dry ingredients for topping - In a separate bowl, whisk together sugar (portion for topping), brown sugar, and cocoa powder (portion for topping).
Bring a small saucepan of water to a boil.
Heat oven to 350F / 180C. Lightly grease a 3 qt. casserole dish (or 9x13 pan) with some cooking spray.
Melt butter in the microwave. Stir milk, melted butter and vanilla into dry ingredients for cake batter, mixing well to combine.
Spread cake batter into pan. Sprinkle dry cake topping mixture on top of the batter in an even layer.
Pour boiling water over the cake batter and topping (do not stir!).
Transfer pan to heated oven and bake for 30 minutes. The top should be dry to the touch, and chocolate sauce will bubble up around the edges.
Cool cake for 5 minutes before serving. Top with ice cream, if desired. Enjoy!