Hot Chocolate Fudge Cake

This Hot Chocolate Fudge Cake is a decadent dessert that combines the best of two classics: a moist, tender chocolate cake and a silky hot fudge sauce. With its deep cocoa flavor and luscious topping, it’s perfect for serving warm with vanilla ice cream. This indulgent treat makes the ultimate winter dessert and a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

• Rich, moist cake with intense chocolate flavor.

• A generous drizzle of homemade hot fudge sauce.

• Comforting and cozy—perfect for cold days.

• Elegant enough for special occasions but simple enough for weeknights.

• Pairs beautifully with vanilla ice cream or whipped cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

• 1 cup all-purpose flour

• 1/3 cup unsweetened cocoa powder, sifted

• 3/4 teaspoon baking powder

• 3/4 teaspoon baking soda (sifted if lumpy)

• 1 cup caster/superfine sugar (or white sugar)

• 1/4 teaspoon salt

• 1 large egg, room temperature

• 1/2 cup whole milk, room temperature

• 75 g (5 tablespoons) unsalted butter, melted and slightly cooled

• 1 tablespoon neutral oil (canola or vegetable)

• 1 teaspoon vanilla extract

• 1/2 cup boiling water

For the Chocolate Fudge Sauce

• 1 cup heavy cream (not low fat)

• 1 1/4 cups dark chocolate chips or finely chopped chocolate (60–70% cocoa)

For Serving

• Vanilla ice cream

Directions

1. Preheat oven to 350°F (180°C). Grease a 20 cm / 8-inch cake pan with butter and line with parchment paper.

2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, sugar, and salt.

3. Add egg, milk, melted butter, oil, and vanilla extract. Whisk until just combined.

4. Slowly whisk in boiling water until the batter is smooth and thin.

5. Pour into the prepared pan and bake for 40 minutes, or until a skewer comes out mostly clean.

6. Cool in the pan for 10 minutes, then invert onto a plate and cool for another 10 minutes.

7. For the fudge sauce: Heat cream just to boiling. Pour over chocolate in a bowl, cover, and let sit for 5 minutes. Whisk until smooth and glossy. Let cool 20 minutes before serving.

8. Slice warm cake, top with vanilla ice cream, and drizzle generously with fudge sauce.

Servings and timing

• Prep Time: 15 minutes

• Baking Time: 40 minutes

• Cooling Time: 20 minutes

• Total Time: 1 hour 15 minutes

• Yield: 10 servings

• Calories: about 560 kcal per serving

Variations

• Add a teaspoon of instant espresso powder to the batter to intensify the chocolate flavor.

• Stir in chocolate chips or chunks for pockets of gooey chocolate.

• Use white chocolate or milk chocolate for the sauce instead of dark.

• Sprinkle with toasted nuts like hazelnuts or almonds for crunch.

• Serve with whipped cream instead of ice cream for a lighter finish.

storage/reheating

• Store leftover cake (without sauce) in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

• Store fudge sauce in the refrigerator for up to 1 week. Reheat gently in the microwave or over low heat on the stove.

• Warm cake slices in the microwave for 10–15 seconds before serving with sauce.

• Not recommended for freezing due to the texture of the fudge sauce.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but the sauce will be sweeter and less intense in flavor.

Do I have to use caster sugar?

No, white granulated sugar works just as well.

Can I make this cake ahead of time?

Yes, bake the cake and prepare the sauce separately, then assemble when ready to serve.

How do I know when the cake is done?

A skewer should come out mostly clean with a few moist crumbs, not wet batter.

Can I make the fudge sauce thicker?

Yes, use slightly less cream or let it cool longer before serving.

What’s the best cocoa powder to use?

Unsweetened cocoa powder works best for balance, but Dutch-processed cocoa can be used for deeper flavor.

Can I bake this in a different pan size?

Yes, but adjust baking time—smaller pans may need longer, larger pans may cook faster.

Is this cake suitable for kids?

Yes, it’s rich but not overly bitter, especially when served with ice cream.

Can I make the sauce dairy-free?

Yes, use coconut cream and dairy-free chocolate.

How do I serve leftovers?

Reheat cake slightly, warm the fudge sauce, and drizzle just before serving.

Conclusion

Hot Chocolate Fudge Cake is the ultimate indulgent dessert for chocolate lovers. With its moist, tender crumb and silky fudge sauce, it’s a warm, comforting treat that pairs perfectly with vanilla ice cream. Whether for a family gathering, dinner party, or a cozy night in, this cake is sure to impress and satisfy every sweet craving.

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