Published May 1, 2002.
Here's how to make a homey, no-fuss chocolate cake with hot fudge sauce—baked together in one dish.
The first batch of hot fudge pudding cakes we made were dull and mild tasting, not rich and chocolatey. Instead of providing enough spoon-coating sauce to accompany the cake, some were dry, with a disproportionate amount of cake, while others were soupy, with a wet, sticky, underdone cake.
Those who have eaten hot fudge pudding cake know its charms: unpretentious, moist, brownie-like chocolate cake sitting on a pool of thick, chocolate pudding-like sauce, baked together in one dish, as if by magic. Served warm with vanilla ice cream, this cake would more than make up for its humble looks.
Pudding cake is made by sprinkling brownie batter with a mixture of sugar and cocoa, then pouring hot water on top, and baking. For intense chocolate flavor, use Dutch-processed cocoa and bittersweet chocolate to make the cake layer. Finally, add instant coffee to the water that is poured over the batter to cut the sweetness of the cake. Bake slow and low to promote a nicer crust and a silky sauce. Be sure to let the cake rest for 20 to 30 minutes before eating, to allow the sauce to become pudding-like and the cake brownie-like.list of recipes