Description
This Hot Fudge Cake is a classic American self-saucing chocolate dessert featuring a moist chocolate batter topped with a rich, fudgy sauce that forms during baking. Easy to prepare and perfect served warm with vanilla ice cream, it offers a gooey, indulgent treat with a luscious molten center.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Topping Ingredients
- ½ cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 1 ¼ cups hot water
Optional
- Vanilla ice cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, 2 tablespoons of unsweetened cocoa powder, baking powder, and salt until fully combined.
- Add Wet Ingredients: Stir in the milk, melted unsalted butter, and vanilla extract until a smooth and consistent batter forms, ensuring no lumps remain.
- Prepare Baking Dish: Grease an 8×8-inch baking dish and pour the batter evenly into it, smoothing the top with a spatula.
- Add Topping: In a separate small bowl, mix the packed brown sugar and ¼ cup of unsweetened cocoa powder. Sprinkle this mixture evenly over the chocolate batter in the baking dish.
- Pour Hot Water: Carefully pour 1 ¼ cups of hot water gently over the top of the sugar and cocoa powder layer without stirring. This step is essential for creating the gooey fudge sauce beneath the cake.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes. The top should look set while a rich fudge sauce forms underneath.
- Cool and Serve: Let the cake cool for 5 to 10 minutes after baking. Serve the hot fudge cake warm, optionally with a scoop of vanilla ice cream for added creaminess and contrast.
Notes
- Do not stir after pouring the hot water over the topping; this is crucial to achieve the signature self-saucing fudgy layer underneath the cake.
- For a mocha twist, replace the hot water with hot coffee to add a subtle coffee flavor to the cake.
- The cake is best served warm to enjoy the molten, gooey texture.
- You can store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
