Ingredients
- Dry:
- 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
- Wet:
- 1 large egg, room temperature
- 1/2 cup whole milk, room temperature
- 75g (5 tbsp) unsalted butter, melted and slightly cooled
- 1 tablespoon neutral oil (canola or vegetable)
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 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
Instructions
- Preheat oven to 350°F (180°C). Grease a 20cm/8″ cake pan with butter and line with parchment paper.
- In a large bowl, whisk together all dry ingredients.
- Add all wet ingredients except boiling water. Whisk until combined. Slowly whisk in boiling water until the batter is smooth and thin.
- Pour into prepared pan and bake for 40 minutes, or until a skewer comes out mostly clean.
- Cool in the pan for 10 minutes, then invert onto a plate and cool another 10 minutes. Serve warm.
- Chocolate Fudge Sauce: Heat cream just to boiling. Pour over chocolate in a bowl. Cover and let sit for 5 minutes. Whisk until smooth and silky. Let cool 20 minutes before serving.
- To Serve: Slice warm cake, top with vanilla ice cream, and drizzle generously with warm fudge sauce (just under 1/4 cup per slice).
Notes
- Use high-quality dark chocolate for the richest sauce flavor.
- The cake can be made ahead and gently reheated before serving.
- Store leftover fudge sauce in the fridge and reheat gently before use.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice with sauce and ice cream
- Calories: 560
- Sugar: 38g
- Sodium: 180mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 85mg
