Hot Fudge Pudding Cake
I know this sounds utterly weird, but #trustUrvashi, because it works. Once you pour the hot water on top, do not stir it. The water will mix with the cocoa you sprinkled on top to make a lovely chocolate sauce. Once the cake cools, the sauce gets absorbed into the cake, so you may want to eat this while it’s hot—with a dollop of vanilla ice cream on top, because ice cream!
Servings Prep Time
6servings 5minutes
Cook Time Passive Time
40minutes 10minutes
Servings Prep Time
6servings 5minutes
Cook Time Passive Time
40minutes 10minutes
  • 1/2cup unsalted butter(1 stick) melted, plus room-temperature butter for greasing the pan
  • 3/4cup all-purpose flour
  • 1 1/4cups packed dark brown sugar
  • 1/2cup whole milk
  • 1/2cup unsweetened cocoa powder
  • 2 large eggs
  • 2tsp baking powder
  • 1tsp vanilla extract
  • 1 1/4cups boiling water
  • Ice cream or sweetened whipped creamfor serving (optional)
  1. Grease a 6 × 3-inch round baking pan with softened butter; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve warm with ice cream or whipped cream, if desired.