This spicy hot fudge pudding cake is a magical combination of Mexican hot chocolate, hot fudge, chocolate pudding, and chocolate cake all rolled into one decadent treat. Add to that the fact that you only need one mixing bowl and one baking dish, and you’ve got yourself a winning dessert.
Some people call pudding cakes “chocolate cobblers” or “self-saucing” cakes, but I just call them friggin’ deeeelish and pretty magical.
After quickly assembling and scraping a simple spiced chocolate cake batter into a pan, a warm chocolate concoction is poured over it and the whole shebang is baked until the bottom turns to hot fudge sauce and the top to a rich, steamed chocolate cake.
As the cake rests post bake, the hot fudge layer thickens into pudding and then the fun really begins, as each serving is both cake plus chocolate sauce—and with a drizzle of cream or a scoop of ice cream, there’s no question you’ll be living your best and scrummiest (as the Brits say) snackable-bake life.
Spicy Hot Fudge Pudding Cake FAQs
Can I make this cake without the additional spices?
You can, but we don’t recommend it. While omitting the cayenne, cinnamon, and espresso powder won’t change the way the cake bakes up, or the gooey factor once it’s done, we feel like it’s just not the same without them. If you’re spiciness-averse, you can use about half the amount of cayenne called for, or just leave it out altogether.
Spicy Hot Fudge Pudding Cake
This fudgy chocolate pudding cake is a combination of rich chocolate cake and a gooey center. The warm spiced flavor is similar to Mexican hot chocolate.
For the chocolate cake layer
For the chocolate fudge layer
Make the chocolate cake layer
Preheat the oven to 350°F (175°C). Have ready an 8-inch (20-cm) square cake pan.
In a large bowl, whisk together the butter, brown sugar, and vanilla. Whisk in the milk. Sprinkle the cocoa powder, baking powder, cinnamon, chile powder, and salt into the bowl, one at a time, vigorously whisking after each.
Fold in the flour with a flexible spatula just until the last streak disappears. Scrape the batter into the pan.
Make the chocolate fudge layer
Using the same bowl (no need to clean it), whisk together the cocoa powder, brown sugar, water, and espresso powder, if using.
Pour the chocolate fudge mixture over the batter in the pan, but do not mix them together. Sprinkle with the chocolate chips.
Bake, rotating once partway through baking, until the cake still looks slightly soft and underbaked in the middle, but drier and cakelike around the edges, and when you shimmy the pan on the oven rack (with a potholder-clad hand!), the middle of the cake jiggles, 30 to 40 minutes.
Remove the cake from the oven. Let rest at least 15 minutes if you want a fudgy, sauce-like bottom layer, and 30 minutes for a more pudding-like experience. (Both are spectacular, FYI.)
Serve warm, straight from the pan with a drizzle of heavy cream or a scoop of vanilla ice cream. To keep the cake, wrap and leave on the counter, for up to 3 days.
Serving: 1portionCalories: 361kcal (18%)Carbohydrates: 62g (21%)Protein: 4g (8%)Fat: 13g (20%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 25mg (8%)Sodium: 169mg (7%)Potassium: 349mg (10%)Fiber: 4g (17%)Sugar: 44g (49%)Vitamin A: 318IU (6%)Vitamin C: 1mg (1%)Calcium: 119mg (12%)Iron: 2mg (11%)
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Originally published June 21, 2022