Chocolate Fudge Pudding Cake 

Chocolate Fudge Pudding Cake 
Ingredients
For the cake layer
1½ cups all-purpose flour
1¼ cups granulated sugar
1½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 large eggs
½ cup vegetable oil
½ cup buttermilk
¼ cup boiling water
⅓ cup unsweetened cocoa powder
1 teaspoon instant coffee granules
For the fudge pudding layer
½ cup granulated sugar
½ cup light brown sugar, firmly packed
4 tablespoons unsweetened cocoa powder
1½ cups boiling water
For the baking dish
1 tablespoon butter (for greasing)
Instructions
1. Preheat the oven and prepare the baking dish
Position an oven rack in the center. Preheat the oven to 350°F (175°C). Grease a 7×11-inch or 9×9-inch baking dish thoroughly with the butter, coating the bottom and all sides. A ceramic or glass dish works well.

2. Combine the dry ingredients for the cake
In a large mixing bowl, add the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together for about 20 seconds until evenly blended.

3. Add the wet ingredients (except water and cocoa)
To the same bowl, add the eggs, vegetable oil, and buttermilk. Whisk gently by hand until just combined. Stop as soon as no dry streaks remain. Do not overmix. Small lumps are fine.

4. Bloom the cocoa
In a separate small bowl, place the ⅓ cup of cocoa powder and the instant coffee granules. Pour the ¼ cup of boiling water over them. Whisk vigorously until the mixture becomes smooth, dark, and glossy — about 30 seconds. This step deepens the chocolate flavor.

5. Combine the cocoa mixture with the batter
Pour the bloomed cocoa mixture into the large bowl with the batter. Fold gently with a spatula or whisk until fully incorporated. The batter will be thick and dark.

6. Transfer the batter to the baking dish
Scrape the cake batter into the prepared baking dish. Spread it into an even layer with a spatula, reaching all corners.

7. Prepare the fudge pudding topping
In a small bowl, combine the granulated sugar, light brown sugar, and 4 tablespoons of cocoa powder. Stir with a fork to break up any lumps and mix thoroughly.

8. Sprinkle the topping over the batter
Evenly sprinkle the sugar-cocoa mixture over the entire surface of the cake batter. Do not stir. The mixture will look like a dry layer on top.

9. Pour the boiling water over the top
Carefully pour the 1½ cups of boiling water over the back of a spoon held just above the surface. This distributes the water gently without disturbing the dry layer. The water will pool on top of the dry mixture. Do not stir.

10. Bake the cake
Place the baking dish in the preheated oven. Bake for 30 to 35 minutes. The cake is done when the top layer feels firm and springy to the touch, and a toothpick inserted into the cake layer (not all the way to the bottom) comes out clean or with a few moist crumbs. The bottom will remain saucy.

11. Cool slightly and serve
Remove the dish from the oven and let it rest for 5 to 10 minutes. The fudge sauce will be extremely hot. Serve warm by spooning portions into bowls, making sure to scoop sauce from the bottom. Vanilla ice cream or whipped cream are recommended accompaniments.