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Fudge Pudding Cake

Author: susan Reid

Fudge Pudding Cake  Recipe

This moist, rich cake delivers on the seductive promise of chocolate's fragrance wafting through the kitchen as it bakes. Paired with its own fudge sauce, the cake is even better when topped with whipped cream.

At a glance

8 servings
Nutrition information


Choose your measure:



  • 3/4 cup brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups hot water or brewed coffee


  1. Preheat the oven to 350°F. Butter an 8" square pan, or eight 8-ounce ramekins.
  2. For the cake: In a medium-sized bowl, whisk together the flour, granulated sugar, baking powder, salt, and cocoa powder. Stir in the milk, egg, vanilla, and melted butter, mixing until smooth. Stir in the nuts, if using.
  3. Pour the batter into the prepared 8" pan. If using ramekins, place them on a parchment-lined baking sheet and portion a heaping 1/4-cup of batter into each one.
  4. For the pudding: Mix the brown sugar with the cocoa powder, and sprinkle this mixture over the batter in the pan or ramekins. Gently drizzle the hot coffee or water over the mixture.
  5. Bake for 45 minutes for an 8" pan, or 28 to 32 minutes for ramekins, until the cake looks set and the pudding is bubbling around the edges. Remove from the oven and let cool for 15 minutes before serving. The sauce will thicken as it stands.

Nutrition Information

  • Serving Size 136g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 313
  • Calories from Fat 81
  • Total Fat 9g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 1mg
  • Sodium 272mg
  • Total Carbohydrate 57g
  • Dietary Fiber 4g
  • Sugars 40g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.