Hot Fudge Pudding Cake
Hot Fudge Pudding Cake is a wonderful dessert where the chocolate sauce sinks to the bottom of the pan and is then ladled out on top of the dessert when you remove it from the pan. For all you chocoholics out there, this recipe is for you! My version calls for nuts. You can serve this chocolate cobbler with ice cream or whipped cream or plain–as you prefer.
This recipe is also extremely quick and easy to throw together. You can have this oven ready in about 5-10 minutes! It’s ready to serve hot from the oven in less than an hour! It’s a great recipe for company or on cold winter nights when you want a nice dessert to serve with some warm stew or chowder.
I have several versions of this recipe, but this one I’ve adapted by making it vegan. It’s not one of those desserts that cooks up really pretty. It’s actually kind of sloppy coming out of the pan. But once you pour the sauce over top and add ice cream or cherries, it presents very beautifully. It has great taste and it is fabulous served hot from the oven. This recipe is also very economical.
If you’re looking for a quick and easy dessert to make for your family, consider trying this lovely chocolate cobbler some time. You and your family will love it. While the recipe is titled “cake,” this is really more like a brownie than a cake in the true sense of the word. Regardless, it will have you salivating and licking your chops until you consume every mouthful!
When I initially posted this recipe in July 2012 it was the very early days of food blogging for me. I wasn’t using a good camera so my pictures were taken with an iPhone which was quite inferior. I recently remade this recipe (June 2016) for company, and since one of the guys who came has to stay away from milk and cheese I made this version entirely vegan by using Almond Breeze and coconut oil.
It was fabulous. I ate it with whipped cream as did several of our guests (who don’t have to stay away from dairy). I had also made Banana Pudding so everyone was trying both desserts (except the one who couldn’t do dairy). Both of these desserts are absolutely scrumptious, but Hot Fudge Pudding Cake is a chocolate lover’s dream. 🙂
I’ve spooned lots of the thick hot fudge sauce over top of this cobbler-type dessert.We like Hot Fudge Pudding Cake served with ice cream or whipped cream.
Hot Fudge Pudding Cake is so scrumptious you will have a really hard time stopping at one serving.
I baked part of this dessert in a small round dish so I could take pictures the day before the party. I’m glad I did or I wouldn’t have gotten any. This dessert was cleaned out!
Here’s what I did.
I used these ingredients. The oil in the mason jar with the blue lid is coconut oil.
Place UNBLEACHED all-purpose flour in mixing bowl. Bleached flour toughens baked goods. Add sugar, cocoa, baking powder and salt.
Add coconut oil, Almond Breeze or coconut milk and pecans (or walnuts).
Stir ingredients with a wooden spoon to combine.
Measure out brown sugar into another mixing bowl. Add cocoa. Combine cocoa and brown sugar pressing out lumps from the sugar.
Spread cake mixture into a greased 9×13″ glass baking dish. Spread cocoa/brown sugar mixture over top of cake ingredients.
Pour hot water over top of cocoa/brown sugar mixture. I used really hot water but not boiling water.
Here’s what the Hot Fudge Pudding Cake looks like just before it’s supposed to go into the oven.
Bake at 350 for about 45-60 minutes. The top crust will be baked through. It may not look all that pretty but Hot Fudge Pudding Cake tastes great.
To serve: Spoon some of the hot fudge sauce from the bottom of the dish over top of the cake. This is really more like a brownie than a cake.
To serve: You will cut the Hot Fudge Pudding Cake and place on plate. Then scoop up fudge sauce underneath the cake/cobbler and spoon it over top of the cobbler. Dollop scoops of ice cream or whipped cream, as desired. This chocolatey cobbler is so quick and easy to prepare. Our company loved it. You will never believe this delectable dessert is vegan!
Here’s the recipe.
HOT FUDGE PUDDING CAKE
(My own concoction based on several versions of this recipe.)
- 2 cups UNBLEACHED all-purpose flour
- 1 ½ cups sugar
- 4 tbsp. cocoa
- 4 tsp. baking powder
- ½ tsp. salt
- 1 cup coconut milk or almond breeze
- 4 tbsp. coconut oil, melted
- 1 ½ cups finely chopped nuts
- 2 cups brown sugar (packed)
- ½ cup cocoa
- 3 ½ cups hot water
- Heat oven to 350°.
- Measure flour, granulated sugar, 4 tbsp. cocoa, baking powder and salt into bowl.
- Blend in almond or coconut milk, coconut oil and nuts.
- Pour into sprayed 9×13” glass baking dish.
- Stir together brown sugar and ½ cup cocoa; sprinkle over batter.
- Pour hot water over batter.
- Bake 45 minutes to 1 hour.
- The brownie top will be baked but there will be a syrup on the bottom of the dish.
- While warm, spoon cake into dessert dishes and spoon sauce (from bottom of pan) over each serving.
- If desired, serve with sweetened whipped cream or ice cream.
Hot Fudge Pudding Cake is a heavenly dessert that’s mouthwatering. I’ve made this version dairy free so that all of our company could enjoy it.
Hot Fudge Pudding Cake makes it’s own fudge sauce while baking. Our company raved over this dessert and kept going back for seconds.