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Hot Chocolate Fudge Cake

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This hot chocolate fudge cake is a rich, moist chocolate dessert served warm with a silky fudge sauce, making it a cozy and indulgent treat for any chocolate lover.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes plus cooling time
  • Yield: 10 to 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • 1 cup heavy cream
  • 1¼ cups dark chocolate chips or finely chopped dark chocolate
  • Optional: Vanilla ice cream for serving

Instructions

  1. Preheat the oven to 350°F (180°C). Grease and line an 8-inch (20 cm) round cake pan.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sugar, and salt until combined.
  3. Add the egg, milk, melted butter, oil, and vanilla extract. Stir until just combined.
  4. Pour in the boiling water and whisk until the batter is smooth and thin.
  5. Pour the batter into the prepared pan and bake for about 40 minutes, or until a skewer comes out mostly clean with a few moist crumbs.
  6. Let the cake rest in the pan for 10 minutes, then invert onto a plate and cool for another 10 minutes.
  7. To make the fudge sauce, heat the cream until just boiling. Pour over the chocolate in a bowl and let sit for 5 minutes. Stir until smooth and glossy. Let cool for 15–20 minutes.
  8. Slice the warm cake, top with vanilla ice cream if desired, and pour over the warm fudge sauce.

Notes

  • You can bake the cake a day ahead and reheat before serving.
  • Granulated sugar can be used instead of caster sugar.
  • Use a 9-inch pan for a thinner cake that may bake faster.
  • The cake is freezer-friendly without the sauce for up to 2 months.
  • Dairy-free versions can be made with plant-based substitutes.

Nutrition

Find it online: https://savorymomskitchen.com/hot-chocolate-fudge-cake/