Mini Skillet Hot Fudge Pudding Cake

When the mood hits for a dark & decadent dessert, make a mini skillet Hot Fudge Pudding Cake. A chocolate brownie & hot fudge sauce combo, perfect for two!

Hot Fudge Pudding Cake for Valentine’s Day

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 6-½ 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!

Hot Fudge Pudding Cake uses basic ingredients

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.

How to make Hot Fudge Pudding Cake

The recipe for Hot Fudge Pudding Cake couldn’t be easier, and it’s divided into three parts:

Step 1: Make the brownie base

Step 2: Mix the dry topping ingredients and sprinkle it onto the base.

Step 3: Pour boiling water over everything, but don’t mix it in! That water is what turns the topping into a luscious hot fudge sauce that sinks to the bottom while everything bakes.

Why use a cast-iron skillet?

I saw the Biscuit and Burlap’s Iron Skillet Hot Fudge Pudding Cake recipe, and it made sense. Using a 10-¼ 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 6-½ inch cast iron skillet. Why? Because I like smaller portions. Valentine’s Day dinner 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 10-¼ inch cast iron skillet or a 9- x 9-inch baking pan for 30-35 minutes.

This is the perfect dessert for Valentine’s Day. It’s 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.

So when the mood strikes for something dark and decadent, make this easy mini skillet Hot Fudge Pudding Cake for you and your sweetie!

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Recipe

Mini Skillet Hot Fudge Pudding Cake

Tammy Spencer

When the mood hits for a dark & decadent dessert, make a mini skillet Hot Fudge Pudding Cake. A chocolate brownie & hot fudge sauce combo, perfect for two!

Adapted from Biscuits & Burlap

4.67 from 6 votes

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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

• ▢
  canola oil spray
• ▢
  6½-inch cast iron skillet
• ▢
  sifter
• ▢
  small offset spatula

Display ModePrevent your screen from going dark while cooking

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the base

• ▢ ¼ cup all-purpose flour + 2 tablespoon
• ▢ 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 top

• ▢ 2 tablespoons dark chocolate cocoa powder
• ▢ 3 tablespoons granulated sugar
• ▢ 4 tablespoons light brown sugar, packed
• ▢ ½ cup water, hot

To serve

• ▢ vanilla ice cream

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.
• For the base: in a small bowl, sift the flour and cocoa powder together to remove any lumps. Add the baking powder, espresso powder (if using), and salt; whisk well.
• Add the milk, sugar, butter, and vanilla extract and mix well.
• Spread the batter into the prepared skillet, smoothing with a small offset spatula as you go.
• For the top: in a small bowl, sift the cocoa powder to remove lumps. Add in the sugar and brown sugar; whisk well. Sprinkle the mixture over the batter in the pan.
• Pour the hot water over everything, but don't mix it in...the water will create the hot fudge sauce without help from us. The water will come almost to the top of the skillet
• Place the skillet on the foil-lined baking pan, and put in the oven. Bake for 25 to 30 minutes, or until the top brownie appears firm. Keep an eye on it towards the end of the baking time so it doesn't get too dark.
• Remove the pan 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.

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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