Hot Fudge Chocolate Pudding Cake
| For the Cake Batter | |
| 125 g | all-purpose flour |
| 150 g | granulated sugar |
| 30 g | unsweetened cocoa powder |
| 2 tsp | baking powder |
| ¼ tsp | salt |
| 120 ml | milk |
| 60 g | unsalted butter, melted |
| 1 tsp | pure vanilla extract |
| For the Chocolate Topping | |
| 100 g | packed brown sugar |
| 30 g | unsweetened cocoa powder |
| 420 ml | hot water |
| Preheat Oven |
| Preheat your oven to 175°C. |
| Lightly grease a 9×9-inch baking dish to prevent the cake from sticking. |
| Prepare Cake Batter |
| In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. |
| Add the milk, melted butter, and vanilla extract to the dry mixture. Stir until smooth and fully combined. |
| Pour the batter into the prepared baking dish and spread it evenly. |
| Prepare Chocolate Topping |
| In a separate bowl, mix the brown sugar and cocoa powder for the topping. |
| Evenly sprinkle the topping mixture over the cake batter. |
| Assemble and Bake |
| Carefully pour the hot water over the top without stirring. This will create the fudgy sauce layer beneath the cake. |
| Bake for 35-40 minutes, or until the top is firm and the edges have slightly pulled away from the dish. |
| Cool and Serve |
| Let the cake cool for 10-15 minutes to allow the sauce to thicken. |
| Scoop the warm cake into bowls, ensuring to include some of the rich chocolate sauce. |
| Serve as-is, or top with vanilla ice cream or whipped cream for an extra treat. |