Hot Chocolate Fudge Cake – think of this as a sliceable version of Chocolate Self Saucing Pudding – with a LOT more chocolate fudge sauce! This cozy dessert is perfect for cool winter days and incredibly easy to make.
The Chocolate Cake of Your Dreams
This dessert is ideal for sweater weather, but it’s so delicious that you’ll want to make it year-round. Imagine a warm slice of soft chocolate cake, moist and rich, topped with a scoop of melty vanilla ice cream.
Ingredients in Hot Chocolate Fudge Cake
Dry Ingredients:
- Flour: Use plain/all-purpose flour. Self-raising flour works too, but the cake crumb is not as soft.
- Baking Soda & Baking Powder: Both help the cake rise, but work differently. Baking soda is stronger, so a combination of both provides the best texture.
- Cocoa Powder: Plain, unsweetened cocoa powder is perfect. Dutch-processed cocoa can also be used.
- White Sugar: Caster sugar is preferable for its fine texture, but regular granulated sugar works too.
- Salt: A pinch of salt enhances the chocolate flavor.
Wet Ingredients:
- Melted Butter & Oil: Butter adds flavor, while oil keeps the cake moist.
- Egg: One large egg, at room temperature, is needed.
- Vanilla: Adds a complementary flavor to the chocolate.
- Boiling Water: Enhances the chocolate flavor by making it bloom.
Hot Chocolate Fudge Sauce:
- Dark Chocolate: Use baking dark chocolate melts or chips (semi-sweet chocolate chips).
- Cream: Full-fat heavy or thickened cream is essential.
How to Make Hot Chocolate Fudge Cake
Step 1: Making the Hot Fudge Cake
- Mix Dry Ingredients: Whisk the dry ingredients in a large bowl.
- Add Wet Ingredients: Add the wet ingredients, except boiling water, and mix well.
- Whisk in Boiling Water: The batter will be thin.
- Bake: Pour the batter into a lined 20cm/8” pan and bake at 180°C/350°F for 40 minutes.
- Cool: Let the cake cool in the pan for 10 minutes, then turn out and cool for another 10 minutes before serving.
Step 2: Making the Hot Fudge Sauce
- Heat Cream: Heat the cream until hot and steamy.
- Pour Over Chocolate: Pour the hot cream over the chocolate and let it sit for 5 minutes.
- Mix: Stir until smooth and glossy.
- Cool: Let the sauce cool for 20 minutes to thicken slightly.
Step 3: Serving the Hot Fudge Cake
- Slice the Cake: Serve warm slices of cake on plates or shallow bowls.
- Top with Ice Cream: Add a scoop of vanilla ice cream.
- Pour Sauce: Generously douse with warm chocolate fudge sauce.
Matters of Storage
- Cake: Keeps for 5-7 days in the fridge. Reheat before serving.
- Fudge Sauce: Lasts for at least a week in the fridge. Reheat to a pourable consistency before serving.
Enjoy this decadent hot chocolate fudge cake anytime, and share the cozy comfort with family and friends.
