Description
This Hot Fudge Cake is a rich, self-saucing chocolate dessert that features a moist cocoa-flavored cake topped with a warm fudge sauce formed by pouring hot water over a chocolate-sugar mixture. Perfectly served warm with ice cream or whipped topping, this classic cake is easy to prepare and sure to satisfy any chocolate lover’s craving.
Ingredients
Scale
Cake Batter
- 3/4 cup granulated sugar
- 1 cup all purpose flour
- 1/4 cup natural cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup unsalted butter – melted
- 1 1/2 teaspoons vanilla extract
Fudge Topping
- 1/2 cup granulated sugar
- 1/3 cup natural cocoa powder
- 1/2 cup packed brown sugar
- 1 1/4 cups hot water
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Spray a 9-inch square baking dish with cooking spray and set it aside to get ready for the batter.
- Mix Dry Ingredients: In a large bowl, combine 3/4 cup granulated sugar, 1 cup flour, 1/4 cup cocoa powder, baking powder, and salt. Stir these ingredients together to evenly distribute.
- Add Wet Ingredients and Beat: Pour in the milk, melted butter, and vanilla extract into the dry mixture. Using a hand mixer, beat the mixture until it’s smooth and well combined.
- Pour Batter into Dish: Transfer the batter into the prepared 9-inch baking dish, smoothing the top gently.
- Prepare Topping Mixture: In a small bowl, mix 1/2 cup granulated sugar, 1/3 cup cocoa powder, and packed brown sugar until combined.
- Sprinkle Topping and Add Hot Water: Evenly sprinkle the sugar and cocoa topping mixture over the batter. Slowly and carefully pour 1 1/4 cups hot water over the entire surface. Take care not to stir or create holes in the batter.
- Bake the Cake: Place the baking dish in the oven and bake for 35 minutes or until the center is almost set but still slightly jiggly.
- Rest and Serve: Remove the cake from the oven and let it stand for 10 minutes. Serve warm in individual dishes, optionally topped with ice cream or fresh whipped topping.
Notes
- This cake is best served warm to enjoy the gooey self-saucing chocolate pudding effect.
- Leftovers can be stored covered in the refrigerator for 1-3 days; warm gently in the microwave before serving.
- Freezing is not recommended due to the sauce texture changes upon thawing.
- When pouring hot water, do so slowly and move your hand around the dish to avoid disturbing the topping and batter layers.
- For common troubleshooting and FAQs, refer to the original blog post source.
Nutrition
- Serving Size: 1/9 cake
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
