Fudge pudding cake is a rich dessert and truly heaven for chocolate lovers. The words fudge, pudding and cake in the same recipe are enough to show how tasty it will be. The cake has different textures together: crumbly cake, soft pudding and intense chocolate. The different textures integrate perfectly. If you are on a diet then stay away from it.
Aranulated sugar, divided: 1¼ cups
All-purpose flour: 1 cup
Dutch-processed cocoa, divided (I like Hershey’s Special Dark): 7 tablespoons
Baking powder: 2 teaspoons
Salt: ¼ teaspoon
Semisweet chocolate chips: ¾ cup
Milk: ½ cup
Unsalted butter, melted: ⅓ cup
Vanilla extract: 2 teaspoons
Light brown sugar, packed: ½ cup
Hot water: 1¼ cups
Instant espresso powder (optional, but highly recommended): 3 teaspoons
Preheat the oven to 350 degrees. Take a mixing bowl of medium size and add flour, ¾ cup granulated sugar, baking powder, 3 tablespoon cocoa and salt.
Mix these ingredients so that they are evenly incorporated. In the same bowl, add melted butter, milk and vanilla. Beat the mixture for 2 to 3 minutes until it is smooth in texture.
Take a baking pan of 8x8 inches and spread the beaten batter into it evenly. Sprinkle the semi sweet chocolate chips on top of it.
Take another mixing bowl and add the remaining ½ cup of the sugar, brown sugar and 4 tablespoon of cocoa. Sprinkle this mixture evenly on top of the batter and chocolate chips. Make sure that it is sprinkled on all parts.
Take a measuring cup or a small bowl and make the coffee in it. Add the hot water and the espresso powder and stir them to dissolve. Pour this coffee mixture on top of the batter layers. Pour it all over the cake but do not mix it.
Bake the cake for 40 minutes on 350 degrees. It will be done when the center is not wobbly and over soft. Take the cake out of the oven and put it into serving bowls directly. Serve it hot with either whipped cream or ice cream.