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    Home » Cakes & Sweet Rolls

    Published Feb 14, 2020 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Mini Skillet Hot Fudge Pudding Cake

    Jump to Recipe Jump to Video Print Recipe
    Hot Fudge Pudding Cake in a mini skillet with ice cream next to spoons Pinterest banner.
    Hot Fudge Pudding Cake in a mini skillet with ice cream next to spoons Pinterest banner.

    When the mood hits for a dark and decadent dessert, make a Mini Skillet Hot Fudge Pudding Cake. It's a chocolate brownie that makes its own hot fudge sauce. Perfect for Valentines Day, Date night, or anytime you want a dessert for two!

    Hot Fudge Pudding Cake in a mini skillet with ice cream next to spoons. this …

    Why this recipe works

    • This is an easy skillet brownie recipe that makes its own hot fudge sauce
    • Rich, decadent, and perfectly sized for two
    • Can be scaled up for more servings

    A chocolate brownie. No, a warm chocolate brownie. Wait…a warm chocolate brownie with its own hot fudge sauce made right in the pan. For two. Yes, that’s it!

    That’s how to describe a Hot Fudge Pudding Cake, made in a mini 6½-inch cast iron skillet.

    Chocolate Cobbler, Chocolate Pudding Cake, Hot Fudge Brownie Cake…these are but some of the names people use for this dessert. Whatever you call it, you’ve got to try it!

    Jump to:
    • Why this recipe works
    • What you need
    • How to make Hot Fudge Pudding Cake
    • Questions asked and answered
    • Delicious dessert for two coming right up
    • Related Recipes
    • Recipe
    • Comments

    What you need

    The great thing about making this dessert is that it doesn’t take a lot of advance planning or fancy ingredients.

    I love the deep flavors of dark chocolate, especially for a rich and decadent dessert like this one, so I use King Arthur Flour’s Double Dark Cocoa Powder in both the brownie batter and the topping. You can use regular or extra dark cocoa powder, either natural or Dutch-process, if you prefer.

    The rest of the ingredients are common baking staples, like flour, sugar, and the like.

    Pudding cake base ingredients portioned in glass bowls on wooden tray from overhead.
    Ingredients for the brownie base

    The key for the topping ingredients is the hot water. That's what makes these dry ingredients turn magically into a hot fudge sauce!

    Pudding cake topping ingredients portioned in glass bowls on wooden tray from overhead.
    The ingredients for the hot fudge sauce. Note the hot water!

    How to make Hot Fudge Pudding Cake

    This recipe couldn’t be easier. Just combine everything and put the skillet in the oven about 30 minutes before dinner. It'll be done and cooled when you're ready for it.

    Step 1: Make the brownie base

    Sift the flour and cocoa powder together to remove any lumps. Whisk in the baking powder, espresso powder, and salt. Stir in the milk, sugar, butter, and vanilla extract to the flour mixture (photo 1).

    Collage of mixing pudding cake base ingredients in a metal bowl.
    Mixing up the dry and wet ingredients for the brownie base

    Step 2: Transfer brownie base to skillet

    Spread the batter into the skillet, smoothing the top with a small offset spatula (photo 2).

    Pudding cake batter in a mini skillet from overhead.
    Smooth the brownie batter in the skillet

    Step 3: Make the hot fudge topping

    Sift the cocoa powder to remove lumps. Whisk in the sugar and brown sugar. Sprinkle the cocoa mixture over the batter in the pan (photo 3).

    Collage of mixing pudding cake topping ingredients.
    Mix the hot fudge topping dry ingredients and sprinkle onto base

    Step 4: Add the hot water

    Pour the hot water over everything, but don’t mix it in (photo 4)! That water is what turns the topping into a luscious hot fudge sauce that sinks to the bottom while everything bakes.

    Hot water poured over pudding cake in a mini skillet from overhead.
    Pour on the hot water, but don't mix it in

    Step 5: Bake the cake

    Place the skillet on the foil-lined baking pan. Bake at 350°F for 25 to 30 minutes, or until the cake top appears firm (photo 5). Check after 20 minutes to make sure it doesn't get too dark.

    Collage of pudding cake before & after baking.
    Hot Fudge Pudding Cake before and after baking

    Questions asked and answered

    Here are some questions you might have...

    How does Hot Fudge Pudding Cake work?


    You've got a dense layer of brownie batter on the bottom sprinkled with a sugary cocoa powder mixture, then topped with hot water. How do you end up with hot fudge sauce at the bottom under a brownie "crust"?

    In a word, science.

    According to Seasoned Advice, the answer lies in the baking powder. As it bakes, the baking powder creates gas bubbles that makes the brownie batter less dense, so it floats on top of the liquid.

    The thick batter doesn't absorb liquid that hasn't already been mixed in. Think about when you try to add water to gravy that's too thick...you end up with lumps if you're not careful. The same principle is at work here (that's why you don't want to mix in the hot water).
    In addition, the cocoa powder in the topping repels liquid (it contains fat which doesn't mix well with liquid), so the water remains separated as it sinks to the bottom.

    The liquid "does absorb some cocoa powder, sugar, as well as starch from the flour ... from the outer layer of the batter, which thickens it enough to form a sauce." But that's after the brownie batter has risen and started to solidify.

    So much science in one mini skillet cake. I love it!

    Why use a cast-iron skillet?

    Using a 10¼-inch cast iron skillet keeps everything warm during dinner better than a 9- x 9-inch baking pan does, and the brownie has more of that crispy edge that’s so wonderful.

    I’ve scaled the recipe down to fit in a 6½-inch cast iron skillet. Why? Because I like smaller portions. Valentine’s Day dinner or Date night is usually for two, so there’s no need for a lot of leftovers from a full-sized recipe.

    Plus, you can eat it directly from the skillet, no extra dishes required. Perfect!

    If you’d like the full Hot Fudge Pudding Cake recipe, just double the ingredients and bake in a 10¼-inch cast iron skillet or a 9- x 9-inch baking pan for 30 to 35 minutes.

    Can Hot Fudge Pudding Cake be gluten-free and/or vegan?

    That's up to you. I haven't tried this recipe with a gluten-free flour mix. If you do try it, please let me know in the comments below.

    For a vegan preparation, you can use a non-dairy milk and a butter substitute (like Earth Balance Buttery Spread) in the brownie batter if you wish.

    Hot Fudge Pudding Cake in a skillet with spoon lifting a bite.
    All this dessert needs is a scoop of vanilla ice cream and someone to share it with!

    Delicious dessert for two coming right up

    This pudding cake is so easy to make and bakes just before dinner. Pull it out of the oven to cool slightly while you’re eating, and when you’re ready, top it with a scoop of vanilla ice cream and grab two spoons.

    When the mood strikes for something dark and decadent, make this easy mini skillet Hot Fudge Pudding Cake for you and your someone special!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    Remember, even though these recipes use dark chocolate, you can generally substitute the chocolate type of your choice. Go ahead and use your favorites!

    • Easy Dark Chocolate Whisky Fudge without condensed milk
    • Mini Skillet Hot Fudge Pudding Cake
    • One-Bowl Eggless Chocolate Cupcakes
    • Port Wine Chocolate Cake for chocolate lovers

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Hot Fudge Pudding Cake in a mini skillet with ice cream next to spoons.

    Mini Skillet Hot Fudge Pudding Cake

    Tammy Spencer
    When the mood hits for a dark and decadent dessert, make a Mini Skillet Hot Fudge Pudding Cake. It's a chocolate brownie that makes its own hot fudge sauce. Perfect for Valentines Day, Date night, or anytime you want a dessert for two!
    Adapted from Biscuits & Burlap
    4.72 from 7 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Cooling Time 15 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 2 servings
    Calories 465 kcal

    Equipment

    • 6½-inch cast iron skillet
    • canola oil spray
    • quarter sheet baking pan
    • sifter
    • small offset spatula
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the brownie base

    • ⅓ cup all-purpose flour
    • 2 Tablespoons dark chocolate cocoa powder
    • ¾ teaspoon baking powder
    • ¼ teaspoon espresso powder, optional
    • pinch kosher salt
    • ¼ cup milk
    • 4 Tablespoons granulated sugar
    • 1½ Tablespoons unsalted butter, melted
    • ½ teaspoon pure vanilla extract

    For the hot fudge topping

    • 2 Tablespoons dark chocolate cocoa powder
    • 3 Tablespoons granulated sugar
    • 4 Tablespoons light brown sugar, packed
    • ½ cup water, hot
    • vanilla ice cream, for garnish

    Instructions
     

    • Preheat the oven to 350°F. Spray a 6½-inch cast iron skillet with canola oil spray. Line a quarter-sheet baking pan with foil to catch any drips.
    • Make the brownie base: In a small bowl, sift the flour and cocoa powder together to remove any lumps. Whisk in the baking powder, espresso powder (if using), and salt.
    • Stir in the milk, sugar, butter, and vanilla extract to the flour mixture.
    • Spread the batter into the prepared skillet, smoothing the top with a small offset spatula.
    • Make the hot fudge topping: In a small bowl, sift the cocoa powder to remove lumps. Whisk in the sugar and brown sugar. Sprinkle the cocoa mixture over the batter in the pan.
    • Pour the hot water over everything (it will come almost to the top of the skillet). Don't mix the water in! It's what creates the hot fudge sauce as the cake bakes.
    • Place the skillet on the foil-lined baking pan. Bake for 25 to 30 minutes, or until the cake top appears firm. Check after 20 minutes to make sure it doesn't get too dark.
    • Remove the skillet to a cooling rack and allow to cool for 15 minutes. Serve with a scoop of vanilla ice cream, grab a spoon with a friend, and enjoy!

    Video

    Notes

    If you prefer, you can use regular cocoa powder, either natural or Dutch-process.
    For a vegan preparation, you can use a non-dairy milk and a butter substitute (like Earth Balance Buttery Spread).
    For a larger crowd, double the recipe and use a 10¼-inch cast iron skillet or a 9- x 9-inch baking pan. Bake for 30 to 35 minutes.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 servingCalories: 465 kcalCarbohydrates: 92 gProtein: 6 gFat: 11 gSaturated Fat: 7 gCholesterol: 26 mgSodium: 210 mgPotassium: 262 mgFiber: 4 gSugar: 67 gVitamin A: 316 IUCalcium: 170 mgIron: 3 mg
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    Reader Interactions

    Comments

    1. Ella says

      March 24, 2020 at 5:00 pm

      5 stars
      Came for that incredible picture and was not disappointed! Easy and delicious, how could it not be with all that chocolate?

      Reply
      • Tammy says

        March 24, 2020 at 5:19 pm

        Thanks for your kind words! I'm glad you enjoyed it

        Reply

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    Profile picture - Tammy, July 2019 square

    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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    Get ready for summer cookouts!

    As the weather warms, it's time to head outdoors for picnics, cookouts, and evenings under the stars. Chocolate cookies and brownies are a great way to end a cookout because they're pre-portioned and hand-held. No knives or plates needed!

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