Chocolate Pudding Cake Recipe

Hot fudge chocolate pudding cake – if the name alone doesn’t sell you, I don’t know what will! There’s a decadent chocolate cake that’s intensely chocolatey and easy to make.

As the cake rises, it creates this incredibly velvety and chocolatey fudge sauce that is just too delicious to even put into words. It’s the fancier version of my 3 ingredient mug cake or hot chocolate mug cake!

The entire recipe is made completely from scratch, no chocolate cake mix or pudding mix needed – just simple ingredients.

In addition to this being a incredibly good chocolate dessert, it doesn’t require a stand mixer or electric mixer. The batter is assembled in a saucepan and a large bowl – making for an easy clean up and no fancy equipment needed. 

Hot fudge pudding cake is perfect with a scoop of vanilla or cookies and cream ice cream on top.

(full list of ingredients in the recipe card at the bottom of this post)

Cake Ingredients 

Cocoa Powder – unlike in my other chocolate cake recipes, this recipe calls for unsweetened cocoa powder as opposed to dutch process cocoa powder. It’s a little easier to find at the grocery store, too. 

Brown Sugar – for sweetness, moisture, and flavor. The brown sugar reacts with the fats and liquids in this recipe to create a decadent chocolate cake.

Espresso Powder – totally optional but highly recommend! The espresso powder enhances the chocolate flavor, making it more intensely chocolatey. This is the star of my chocolate espresso cake.

Butter and Vegetable Oil – this gives the hot fudge cake a moist crumb, akin to a chocolate cobbler while also providing a buttery flavor. 

All Purpose Flour – good ole plain flour works here. It gives the cake structure so that it isn’t just a straight gooey mess. 

Vanilla Extract –  to smooth out the chocolate flavor, the vanilla extract allows all of the flavors to come together!

Semi-Sweet Chocolate Chips – the chocolate chips melt and create little pockets and pools of melted chocolate. It’s sinfully delicious. 

For the Fudge Sauce

Hot Coffee and Hot Milk – instead of using boiling water like many recipes call for, I’m using a mix of hot milk, hot coffee, and a touch of instant coffee. This subtle change adds a ton of flavor to the fudge sauce. Hot water will work but the milk and coffee take this recipe to the next level! 

Cocoa Powder – same as the above, use unsweetened cocoa powder here.

Brown Sugar – brown sugar goes in both the cake and on top of the batter. When you add the hot liquid on top, it creates a gooey chocolate fudge sauce on the bottom of the pan. This is the base of my sticky toffee pudding recipe too, you have to make that next!

Substitutions and Variations

• Use black cocoa powder like I did with my black velvet cake. It’ll give this gooey chocolate pudding cake a cookies and cream/oreo flavor. I tried and can confirm, it’s deliciously smooth – ideal for any chocolate lover! 
• Dust with extra cocoa powder for added chocolate flavor. 
• Use gluten-free flour for a gluten free version. You can also use almond flour, just make sure to sift the almond flour to prevent lumps.
• If you don’t have any coffee, you can use hot water instead. Also, the espresso powder is highly recommended but optional.
• Make mini pudding cakes by adding 1/3 cup of batter, 2 tbsp of the cocoa mixture, and 1/4 cup of the hot milk/coffee mixture to small ramekins. Bake until slightly jiggly, about 18-22 minutes. They’ll be like little lava cakes! 
• Add crushed oreos on top. I love to do this with anything chocolatey, especially my oreo mug cake. It adds a nice crunch!

How to make Chocolate Pudding Cake 

Step 1: Preheat the oven to 350 degrees F. Spray a 10-inch cast iron skillet with nonstick baking spray. Prepare the chocolate cake batter. Heat milk in a medium saucepan over medium heat. Once warmed (do not boil), add espresso powder and butter and whisk until the butter is fully melted. Add oil, brown sugar, cocoa powder, and vanilla extract. Remove from heat and set aside. 

Step 2: In a large mixing bowl, combine flour, baking powder, kosher salt. Whisk together and pour the milk/cocoa powder mixture into the dry ingredients. Mix until fully combined, about 20-30 seconds. Then fold in chocolate chips. Add the batter to the prepared pan. 

Step 3: Rinse out the saucepan, and add coffee and milk. Bring to a boil. Once boiling, make sure that you have exactly 1 1/2 cups of liquid. If you have less, add additional milk to ensure that you have the full amount needed – 360g or 1 1/2 cups (the milk can evaporate when boiled). Mix together brown sugar and cocoa powder in a small bowl. Sprinkle on top of the cake batter. Place the pan on top of a baking sheet. This makes it easier to place into the oven as well as prevents the batter from spilling into your oven.

Step 4: Pour boiling coffee and milk mixture on top. Bake in the preheated oven for 28-32 minutes, until the cake is slightly jiggly (like jello). Remove from the oven and allow the cake to cool on a wire rack for 5-10 minutes before cutting into it – it will be hot like lava! 

• Add a scoop of vanilla ice cream or cool whip on top. You can also add some maraschino cherries on top, too! Enjoy! 

Britney’s Tips for Success

• Do not overbake the cake! Once you grab the pan in the oven, it should not be fully set. It should be jiggly like jello. Remove it from the oven at this point. 
• Place a baking sheet underneath the pan to prevent the any spillage into your oven. 
• Measure the hot milk and coffee mixture before and after boiling. This is crucial because some of the liquid will evaporate after boiling. Use a glass measuring cup that’s heat safe to ensure you have a full 1 1/2 cups of liquid. If you have under that amount, add more milk until you have a full 1 1/2 cups of 360g of liquid. No need to bring to a boil again after adding additional liquid. 
• Enjoy the cake while still warm for best results. 

Storing and Reheating

Store any leftover cake in an airtight container. First, let it cool completely, then add to the airtight container and store in the refrigerator. When reheating, you can microwave individual servings for about 20-30 seconds to restore that warm, gooey texture.

To freeze: add the cooled cake in a freezer-safe container, cover with plastic wrap and cover with the lid. It’ll last up to 6 months. When you’re ready to eat it, let it thaw in the fridge overnight, then pop it in the microwave for about 20-30 seconds.