Hot Fudge Pudding Cake


  • 1/2 cup unsalted butter
  • 3/4 cup all-purpose flour
  • 1 1/4 cups packed dark brown sugar
  • 1/2 cup whole milk
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 1/4 cups boiling water
  • Ice cream or sweetened whipped cream
  • Grease a 6 × 3-inch round baking pan with softened butter; set aside.
  • In a large mixing bowl, combine the melted butter, flour, 3/4 cup of the brown sugar, milk, 1/4 cup of the cocoa, eggs, baking powder, and vanilla. Using a hand mixer, beat until smooth. Pour the batter into the pan and sprinkle with the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder.
  • Pour 1 1/2 cups water into the Instant Pot. Place a trivet in the pot. Place the pan on the trivet. Carefully pour the boiling water on top of the batter. Do not stir.
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 20 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.
  • Serve warm with ice cream or whipped cream, if desired.
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