Deep Dark Hot Fudge Pudding Cake

By carvalhohm2

Ingredients

• 1 1/4 cups granulated sugar, divided
• 1 cup all-purpose flour
• 7 tablespoons Dutch-processed cocoa, divided (I like Hershey’s Special Dark)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips
• 1/2 cup milk
• 1/3 cup unsalted butter, melted
• 2 teaspoons vanilla extract
• 1/2 cup light brown sugar, packed
• 1 1/4 cups hot water
• 3 teaspoons instant espresso powder (optional, but highly recommended)

Details

Servings 6
Preparation time 15mins
Cooking time 55mins
Adapted from kitchentreaty.com

Preparation

Step 1

Heat oven to 350 degrees.

In a medium bowl, mix together ¾ cup of the granulated sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Whisk in the milk, melted butter, and vanilla. Beat until smooth.

Spread this batter mixture into an 8″ x 8″ baking pan.

Sprinkle with chocolate chips.

In another medium bowl, stir together the remaining ½ cup granulated sugar, 4 tablespoons cocoa, and brown sugar.

Sprinkle this mixture over the top of the batter.

In a small bowl or glass measuring cup, stir together the espresso powder and the hot water.

Carefully pour the hot water mixture over the top of the cake. Do not stir.

Bake for 40 minutes, or until the center is no longer jiggly.

Spoon cake and sauce into bowls and top with immediately with ice cream or whipped cream.