Ingredients:
- 1 cup sugar, divided
- ½ cup cocoa powder, divided
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 4 tablespoons butter, melted
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ cup semisweet chocolate chips
- 1 cup boiling water
Instructions:
- Prepare the Oven and Pan:
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Lightly spray an 8-inch square baking pan with non-stick cooking spray. This helps prevent sticking and ensures easy removal of the cake once it’s baked.
- Mix Cocoa and Sugar Topping:
- In a small bowl, whisk together ½ cup of the sugar and ¼ cup of the cocoa powder. This mixture will be used later as a topping that creates a fudgy sauce. Set this aside.
- Combine Dry Ingredients:
- In a large mixing bowl, sift together the remaining ½ cup of sugar, the remaining ¼ cup of cocoa powder, flour, baking powder, and salt. Sifting helps to aerate the ingredients, resulting in a lighter texture of the cake.
- Mix Wet Ingredients:
- In a medium bowl, combine the milk, melted butter, egg yolk, and vanilla extract. Whisk these together until smooth and well incorporated.
- Make the Batter:
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing to prevent the cake from becoming tough.
- The batter will be quite stiff. Fold in the chocolate chips evenly to distribute them throughout the batter.
- Assemble the Cake:
- Using a rubber spatula, transfer the batter to the prepared baking pan, spreading it out to the corners.
- Sprinkle the reserved cocoa and sugar mixture evenly over the top of the batter. This will create the hot fudge layer as the cake bakes.
- Carefully pour the boiling water over the top; do not stir. This might seem unusual, but the boiling water will help create a delicious fudge sauce underneath the cake as it bakes.
- Bake the Cake:
- Place the pan in the preheated oven and bake for about 22-24 minutes. The cake is done when the top is cracked, the sauce is bubbling around the edges, and a toothpick inserted into the cake portion comes out mostly clean.
- It’s important not to overbake to ensure that the sauce remains saucy and the cake soft.
- Cool and Serve:
- Remove the cake from the oven and let it cool on a wire rack for at least 10 minutes to set slightly, which makes it easier to serve.
- Serve the cake warm, ideally with a scoop of vanilla ice cream on top for a classic touch.
Tips:
- Serving Suggestion: Serve immediately while warm for the best experience. The contrast between the hot cake and the cold ice cream is delightful.
- Storage: If you have leftovers, cover the pan with foil or transfer to an airtight container. Reheat gently in the microwave when ready to serve again.
Enjoy your delicious Hot Fudge Pudding Cake, a perfect treat for any chocolate lover!
