A big ‘hurrah!’ and yes indeed as described: “friggin’ deeeelish and pretty magical.” I loved my grandmother’s lemon pudding cake as a child, and was delighted to try this version with chocolate, cinnamon and spice (definitely suggest using the espresso powder).
There is much to admire about this hot fudge pudding cake: one bowl, less than 20 minutes between assembly of the ingredients to cake being in the oven, easy-to-follow instructions, and plenty to share.
I asked my Taste Test Team to taste while warm (about 30 minutes out of the oven) and again the next day. “10 out of 10 flavor profile!” “Wonderful both ways but especially warm.” “Rich, decadent, gooey and not too sweet.”
Baked the cake for exactly 30 minutes (switched pan at 15). The cake looked a bit goopy when I took it out of the oven, but the edges were set, so I let it cool 30 minutes and the cake part was set with a yummy chocolate sauce layer below.
We ate the cake just as it was, perfect chocolate-y-ness. And, yes, adding vanilla ice cream or a drizzle of heavy cream would be great, too.