This hot chocolate fudge cake is rich, deeply chocolatey, and wonderfully indulgent, with a soft, moist crumb and a silky warm fudge sauce poured generously over the top. Served warm, it feels like a cross between a classic chocolate cake and a comforting dessert you’d order at your favorite café.

Why You’ll Love This Recipe

This recipe delivers intense chocolate flavor without being complicated. The cake batter comes together in one bowl, bakes up tender and fudgy, and pairs perfectly with the smooth hot chocolate sauce. It’s ideal for gatherings, special dinners, or whenever you want a cozy dessert that feels impressive but is easy to make.

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
• ⅓ cup unsweetened cocoa powder
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• 1 cup caster sugar (or granulated sugar)
• ¼ teaspoon salt
• 1 large egg, at room temperature
• ½ cup full-fat milk, at room temperature
• 75 g unsalted butter, melted and slightly cooled
• 1 tablespoon neutral oil (such as vegetable or canola oil)
• 1 teaspoon vanilla extract
• ½ cup boiling water

For the hot fudge sauce:

• 1 cup heavy cream
• 1¼ cups dark chocolate chips or finely chopped dark chocolate

For serving (optional):

• Vanilla ice cream

Directions

Preheat the oven to 350°F (180°C). Grease and line an 8-inch (20 cm) round cake pan.

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sugar, and salt until evenly combined.

Add the egg, milk, melted butter, oil, and vanilla extract. Stir gently until just combined. Pour in the boiling water and whisk until the batter is smooth and thin.

Pour the batter into the prepared pan. Bake for about 40 minutes, or until a skewer inserted into the center comes out mostly clean with a few moist crumbs.

Let the cake rest in the pan for 10 minutes, then carefully invert it onto a plate. Allow it to cool for another 10 minutes. The cake should still be warm when serving.

To make the fudge sauce, heat the cream until it is just about to boil. Pour the hot cream over the chocolate in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth and glossy. Allow the sauce to cool for 15 to 20 minutes so it thickens slightly.

Slice the warm cake, add a scoop of vanilla ice cream if desired, and pour the warm fudge sauce generously over the top.

Servings and timing

Servings: 10 to 12 slices

Prep time: 15 minutes
Cook time: 40 minutes
Total time: approximately 55 minutes, plus sauce cooling time

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Store the fudge sauce separately in the refrigerator.

To reheat, warm individual cake slices in the microwave for 15 to 20 seconds until just heated through. Reheat the sauce gently in the microwave or on the stovetop, stirring until smooth.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Reheat slices before serving and prepare the fudge sauce fresh or rewarm it gently.

Does the batter really need to be thin?

Yes, the thin batter helps create a moist, tender crumb and contributes to the fudgy texture of the cake.

Can I use regular granulated sugar instead of caster sugar?

Yes, granulated sugar works perfectly and will not affect the final result.

What type of cocoa powder is best?

Unsweetened natural cocoa powder works best for this recipe and balances well with the baking soda.

Can I bake this in a different pan size?

You can use a 9-inch pan, but the cake will be slightly thinner and may bake a bit faster.

How do I know when the cake is done?

Insert a skewer into the center. It should come out mostly clean with a few moist crumbs.

Can I skip the hot fudge sauce?

The cake is delicious on its own, but the sauce adds richness and makes it extra special.

Is this cake freezer-friendly?

The cake can be frozen without the sauce for up to 2 months. Thaw and reheat before serving.

Can I make this recipe dairy-free?

You can substitute dairy-free milk, butter alternatives, and plant-based cream, keeping in mind the flavor may change slightly.

What can I serve instead of ice cream?

Whipped cream, fresh berries, or a dusting of powdered sugar are great alternatives.

Conclusion

Hot chocolate fudge cake is the ultimate comfort dessert for chocolate lovers. With its soft, rich texture and luscious warm sauce, it’s a recipe that feels indulgent yet approachable. Whether served for guests or enjoyed quietly at home, this cake is guaranteed to satisfy every chocolate craving.

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