Hot Fudge Pudding Cake {9X13-inch Pan}
Ingredients
Topping:
- ¾ cup (159 g) granulated sugar
- ⅓ cup (29 g) natural unsweetened cocoa powder
Cake:
- 2 cups (284 g) all-purpose flour
- 1 cup (212 g) sugar
- ½ cup (43 g) natural unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 1 cup (242 g) milk, preferably not skim
- ½ cup (114 g) butter, melted
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 1 cup (170 g) semisweet chocolate chips
- 2 cups (436 g) boiling water
Instructions
- Preheat oven to 350 degrees. Spray a 9X13-inch baking dish with cooking spray.
- For the topping, whisk the sugar and cocoa powder together until well-combined. Set aside.
- For the cake, whisk the flour, sugar, cocoa powder, baking powder, and salt in a large bowl.
- To the dry ingredients, add the milk, butter, egg yolks, and vanilla and whisk together until just combined.
- Add the chocolate chips and stir to combine evenly; the batter will be fairly stiff.
- Spread the cake batter evenly in the prepared pan. Sprinkle sugar/cocoa topping evenly over the top of the cake batter.
- Carefully pour the boiling water over the top. Do not stir.
- Immediately bake the cake until the top is puffy and slightly cracked, sauce is bubbling and a toothpick inserted into cakey area comes out with moist crumbs attached, about 22-25 minutes. Over baking may result in a very thin or nonexistent pudding layer, so keep an eye on the baking time.
- Cool the cake for 10-15 minutes. Serve warm with vanilla ice cream.