Hot Fudge Pudding-Cake

Yield: Serves 6; can easily be doubled in a 9X13-inch (23-33 cm) pan


  • 1 C. (125 g) flour
  • 2/3 C. (150 g) sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon (opt.)
  • 1/4 C. unsweetened cocoa powder
  • 1/2 C. (125 ml) milk
  • 2 T. melted butter
  • 1 tsp. vanilla
  • 1/4 C. unsweetened cocoa powder
  • 1 C. (250 g) brown sugar
  • 1 1/2 C. (375 ml) boiling water


  1. Combine flour, sugar, baking powder, salt, and 1/4 C. cocoa in a medium bowl. (Adding the cinnamon gives more of a Viennese taste to the cake.) Whisk in milk, butter and vanilla. Batter will be thick. Spread in a greased 9-10-inch (23-25 cm) baking dish.
  2. In small bowl, mix brown sugar and additional 1/4 C. cocoa; sprinkle evenly over batter.
  3. Carefully pour 1 1/2 C. (375 ml) boiling water over mixture; do not stir.
  4. Bake at 350° F (180° C) for 30 minutes. Cool in pan.
  5. Serve warm or at room temperature. The dessert will separate into cake and pudding layers as it bakes. The cooler the cake, the thicker the pudding will be.

Step-by-Step Instructions


  1. 8-12-2020

    Deb, How much will the cooking time change if I half this recipe. I am thinking of making it for my daughter’s birthday, but only need half a batch for three people. thanks!

    • 8-12-2020

      I’ve never made a half of a recipe but maybe try making it in a round cake pan and baking it 20-25 minutes, instead of 30. Auguri!

Leave a Reply

Your email address will not be published. Required fields are marked *