I don't have a 7x11" baking dish, what other pan can I use?

A 7x11" baking dish has 77 square inches of area. Any other pan with a similar area will work, e.g., 9x9". You can also do a larger dish (e.g., 9x13) but the cake will not be as tall and you will need to reduce the baking time.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar if you don't like your dessert to be too sweet. I would suggest reducing the sugar in the cake batter itself to 1 cup (instead of 1 1/4), and you can reduce the sugar in the fudge sauce by 2-4 tablespoons.

What is a substitute for buttermilk?

You do not need a substitute for buttermilk - simply combine milk with vinegar or lemon juice to make it instantly.

How to store hot fudge chocolate pudding cake?

You can store this cake in an airtight container in the fridge for up to 5 days, and warm up in the microwave before eating.

Hot Fudge Chocolate Pudding Cake

Name: HOT FUDGE CHOCOLATE PUDDING CAKE RECIPE
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cup all purpose flour (195g); 1 1/4 cup granulated sugar (275g) – can be reduced to 1 cup if you don’t want the cake to be too sweet; 1 1/2 tsp baking powder; 3/4 tsp baking soda; 3/4 tsp salt; 2 eggs; 1/2 cup vegetable oil (100g); 1/2 cup buttermilk (120g) – use 1/2 cup milk + 1/2 tbsp vinegar to make your own; 1/4 cup boiling water (60g); 1/3 cup cocoa powder (33g); 1 tsp instant coffee; 1/2 cup white granulated sugar (110g); 1/2 cup packed light brown sugar (100g); 4 tablespoons cocoa powder; 1 1/2 cups boiling water (360g)

HOT FUDGE CHOCOLATE PUDDING CAKE RECIPE

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.90 stars from 34 reviews

A rich and indulgent chocolate cake with a layer of hot fudge pudding sauce underneath made in just 45 minutes!

Yield:8-10 servings

Prep Time:: 15 mins
Cook Time:: 30 mins
Total Time:: 45 mins

Ingredients

Cake:

1 1/2 cup all purpose flour (195g)
1 1/4 cup granulated sugar (275g) – can be reduced to 1 cup if you don’t want the cake to be too sweet
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
2 eggs
1/2 cup vegetable oil (100g)
1/2 cup buttermilk (120g) – use 1/2 cup milk + 1/2 tbsp vinegar to make your own
1/4 cup boiling water (60g)
1/3 cup cocoa powder (33g)
1 tsp instant coffee

Hot Fudge Pudding:

1/2 cup white granulated sugar (110g)
1/2 cup packed light brown sugar (100g)
4 tablespoons cocoa powder
1 1/2 cups boiling water (360g)

Instructions

Pre-heat oven to 350F (conventional) and prepare a 7×11 or 9×9″ baking dish with some butter (I recommend ceramic so you can serve the cake in the same dish)
Combine the flour, sugar, salt, baking powder and baking soda in a bowl, getting rid of any lumps
Add the eggs, oil and buttermilk, and use a hand whisk to combine the ingredients
In a separate bowl, pour the boiling water on top of the cocoa powder and instant coffee, and whisk until smooth and shiny
Add the cocoa powder mixture to the remaining cake batter and gently fold until combined
Pour the batter in the prepared baking dish
For the fudge sauce, mix the sugars and cocoa powder and get rid of any lumps. Sprinkle over the cake batter inside the baking dish
Gently pour over the boiling water on top of the cake batter, being careful and spreading it evenly
Place the cake in the oven and bake for ~30-35 min depending on the size of your pan. You want the cake to look firm and cooked on the top, but it should be fudgy and gooey on the bottom – it is better to underbake than overbake it
Serve the cake while still hot with some vanilla ice cream, and enjoy!