Search
by Ingredient

Fudge Pudding Cake with Chocolate Sauce

StarStarStarStarHalf star

Submitted by Sally55

Chocolate fudge pudding cake that bakes its own sauce. Hot milk poured over cocoa batter creates a gooey chocolate sauce underneath a tender cake layer with almonds.

YIELD

8 servings

PREP

10 min

COOK

45 min

READY

55 min

This is the dessert that blows people’s minds. You pour hot milk over raw batter, slide the pan in the oven, and somehow it separates into two layers as it bakes: a tender chocolate cake on top and a thick, gooey fudge sauce on the bottom.

The magic is simple science. The cake batter rises above the liquid, and the sugar-cocoa-almond mixture you sprinkled on top sinks into the hot milk and thickens into a rich chocolate sauce underneath. No separate sauce-making required.

Do not stir after pouring the hot milk over the batter. That’s the one rule. The layers need to remain separate to create the two-texture effect. Trust the process and walk away.

Kitchen Tips

  • The milk must be hot, not warm. Hot milk activates the cocoa and sugar mixture so it dissolves and forms the sauce layer properly.
  • Serve immediately. The sauce absorbs into the cake as it sits, and after 20 minutes you’ll lose that distinct two-layer contrast.
  • Scoop from the bottom of the pan so each serving gets both cake and sauce. A large spoon works better than a spatula.
  • Dust with powdered sugar right before serving for a clean, bakery-style finish.

Variations

  • Swap the almonds for chopped hazelnuts for a Nutella-inspired flavor.
  • Add a tablespoon of espresso powder to the cocoa mixture for a mocha pudding cake.
  • Serve with vanilla ice cream. The hot fudge sauce melting into cold ice cream is an experience.

Ingredients

1 237
1 ½ 355
CUPS ML SUGAR
divided
2 10
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML BUTTER
melted
½ 118
CUP ML COCOA POWDER
divided
½ 118
CUP ML MILK
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML ALMONDS
finely chopped *
2 ½ 591
CUPS ML MILK
hot
1
X POWDERED SUGAR
to taste *
1
X WHIPPED CREAM
or vanilla ice, to taste *

Directions

Preheat oven to 350℉ (180℃).

Combine flour, ¾ cup of sugar, baking powder and salt in 13×9×2 inch ungreased rectungular cake pan.

Combine butter and ¼ of the cocoa, add to dry ingredients along with ½ cup of milk and vanilla; mix well with a fork.

Combine remaining ¾ cup sugar, remaining ¼ cup cocoa and almonds.

Sprinkle over batter.

Carefully pour 2½ cups hot milk over all; do not stir.

Bake in preheated oven for 40 to 45 minutes or until top is shiny and sauce is bubbly.

Dust with icing sugar and serve immediately with whipped cream or ice cream and garnish with addtional almonds, if desired.

This cake bakes in its own sauce.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 363 35% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 195mg 8%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 9%
Sugars g
Protein 12g
Vitamin A 11% Vitamin C 0%
Calcium 14% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe