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

Mini Skillet Hot Fudge Pudding Cake

By Tammy Spencer
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!
4.88 from 16 votes
Prep Time15 minutes
Cook Time30 minutes
Cooling Time15 minutes
Total Time1 hour
Servings: 2 servings
Calories: 465kcal

Special Equipment

Ingredients

For the brownie base

  • ⅓ cup (45 grams) all-purpose flour
  • 2 tablespoons (14 grams) dark chocolate cocoa powder, see Recipe Notes
  • ¾ teaspoon (¾ teaspoon) baking powder
  • ¼ teaspoon (¼ teaspoon) espresso powder, optional
  • pinch (pinch) kosher salt
  • ¼ cup (61 grams) milk, see Recipe Notes
  • 4 tablespoons (59 grams) granulated sugar
  • 1½ tablespoons (22 grams) unsalted butter, melted, see Recipe Notes
  • ½ teaspoon (½ teaspoon) pure vanilla extract

For the hot fudge topping

  • 2 tablespoons (14 grams) dark chocolate cocoa powder, see Recipe Notes
  • 3 tablespoons (44 grams) granulated sugar
  • 4 tablespoons (48 grams) light brown sugar, packed
  • ½ cup (118 grams) hot water
  • 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 together ⅓ cup all-purpose flour and 2 tablespoons dark chocolate cocoa powder to remove any lumps. Whisk in the ¾ teaspoon baking powder, ¼ teaspoon espresso powder (if using), and a pinch kosher salt.
  • Stir in ¼ cup milk, 4 tablespoons granulated sugar, 1½ tablespoons unsalted butter, and ½ teaspoon pure 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 2 tablespoons dark chocolate cocoa powder to remove lumps. Whisk in 3 tablespoons granulated sugar and 4 tablespoons light brown sugar. Sprinkle the cocoa mixture over the batter in the pan.
  • Pour the ½ cup 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.
  • 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. You'll get 6 to 8 servings.

Recipe Notes

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.

Nutrition

Serving: 1serving | Calories: 465kcal | Carbohydrates: 92g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 210mg | Potassium: 262mg | Fiber: 4g | Sugar: 67g | Vitamin A: 316IU | Calcium: 170mg | Iron: 3mg