When the mood hits for a dark and decadent dessert, make a Hot Fudge Pudding Cake in a cast iron skillet. A chocolate brownie that makes its own hot fudge sauce, this mini skillet brownie pudding cake is perfect for Valentines Day and Date Night!
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!
Storage instructions: Store a cooled baked pudding cake covered in the refrigerator for up to 3 days. For longer storage, you can freeze cake in an airtight container for up to 2 months.
Reheating instructions: Reheat the pudding cake in a preheated 350 °F oven until warm. If you've baked the cake in (or have transferred a portion to) a microwave-safe dish, you can reheat the cake in the microwave on 30 second bursts until warm.
You can use regular cocoa powder, either natural or Dutch-process, if you prefer.For a vegan preparation, you can use a non-dairy milk and a butter substitute.