Hot Chocolate Fudge Cake is a delightful dessert that captures the essence of rich chocolate and a warm, gooey texture. It’s the perfect treat for chocolate lovers and a great way to impress guests at any gathering. With every bite, you’ll experience the heavenly chocolate flavor that melts in your mouth, making it a favorite among all age groups.
Why Make This Recipe
You should make Hot Chocolate Fudge Cake because it’s easy and quick to prepare. The ingredients are simple and commonly found in most kitchens. This cake is not only delicious but also versatile – you can enjoy it warm, topped with ice cream, or cooled with a drizzle of fudge sauce. It’s an ideal dessert for any occasion, be it a birthday, family gathering, or just a cozy night in.
How to Make Hot Chocolate Fudge Cake
Follow these simple steps to create your very own Hot Chocolate Fudge Cake:
Ingredients:
- 1 cup plain/all-purpose flour (Note 2)
- 1/3 cup cocoa powder (unsweetened, sifted (Note 1), 30g)
- 3/4 tsp baking powder (Note 2)
- 3/4 tsp baking soda/bi-carb (sifted if lumpy) (Note 2)
- 1 cup caster/superfine sugar (sub ordinary white sugar)
- 1/4 tsp salt
- 1 large egg
- 1/2 cup milk (full fat, at room temperature)
- 75g / 5 tbsp unsalted butter (melted and cooled slightly)
- 1 tbsp oil (canola, veg or other neutral oil – keeps cake moist for days)
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 cup thickened/heavy cream or pure cream (not low fat, too thin)
- 1 1/4 cups dark chocolate melts or chips (US: semi-sweet chips or finely chopped 60 – 70% cocoa chocolate block (Note 3))
- Vanilla ice cream
Directions:
- Preheat the oven to 180°C/350°F (160°C fan). Grease a 20cm/8″ cake pan with butter and line it with paper.
- In a large bowl, whisk the dry ingredients together.
- Add all the wet ingredients except the boiling water and whisk until combined.
- Now, gradually add the boiling water and whisk until the batter is smooth. It will be quite thin, but that’s okay!
- Pour the batter into the prepared cake pan. Bake for 40 minutes or until a skewer inserted into the center comes out mostly clean. A little smear of batter is fine since it’s a fudge cake.
- Cool in the pan for 10 minutes. Invert onto a plate, then back onto a cooling rack, keeping the right side up. Let it cool for another 10 minutes – the cake will still be warm when served.
How to Serve Hot Chocolate Fudge Cake
Cut slices of the warm cake and serve with a scoop of vanilla ice cream on top. Drizzle a generous amount of fudge sauce over each slice, approximately 1/4 cup per serving. Enjoy your cake while it’s still warm for the best experience!
How to Store Hot Chocolate Fudge Cake
If you have leftover cake, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a week if you prefer a colder dessert. To reheat, pop a slice in the microwave for a few seconds until warm.
Tips to Make Hot Chocolate Fudge Cake
- Sift the cocoa powder for a smoother batter.
- Use high-quality chocolate for a richer flavor.
- Allow the cake to cool slightly before serving so it holds its shape better.
- Feel free to add nuts or chocolate chips for added texture and flavor.
Variations
You can experiment with different kinds of chocolate or add spices like cinnamon for a unique twist. Consider adding peppermint extract for a holiday feel or even some chili powder for a touch of heat.
FAQs
1. Can I use a different type of sugar?
Yes, you can use ordinary white sugar instead of caster sugar if that’s what you have on hand. Just ensure it’s well mixed.
2. What if I don’t have cocoa powder?
If you don’t have cocoa powder, you can try substituting with carob powder for a similar flavor, though it will change the taste slightly.
3. Can I freeze the cake?
Yes! You can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be kept frozen for up to 3 months. Thaw it at room temperature before serving.
Enjoy baking and savoring this delicious Hot Chocolate Fudge Cake!
Hot Chocolate Fudge Cake
Ingredients
Dry Ingredients
- 1 cup plain/all-purpose flour
- ⅓ cup cocoa powder (unsweetened, sifted)
- ¾ tsp baking powder
- ¾ tsp baking soda/bi-carb (sifted if lumpy)
- 1 cup caster/superfine sugar substitute with ordinary white sugar
- ¼ tsp salt
Wet Ingredients
- 1 large egg
- ½ cup milk (full fat, at room temperature)
- 75 g unsalted butter (melted and cooled slightly)
- 1 tbsp oil (canola, veg or other neutral oil) keeps cake moist for days
- 1 tsp vanilla extract
- ½ cup boiling water
Final Touch
- 1 cup thickened/heavy cream or pure cream not low fat, too thin
- 1 ¼ cups dark chocolate melts or chips US: semi-sweet chips or finely chopped 60 – 70% cocoa chocolate block
- to taste vanilla ice cream
Instructions
Preparation
- Preheat the oven to 180°C/350°F (160°C fan). Grease a 20cm/8″ cake pan with butter and line it with paper.
- In a large bowl, whisk the dry ingredients together.
- Add all the wet ingredients except the boiling water and whisk until combined.
- Gradually add the boiling water and whisk until the batter is smooth. It will be quite thin.
Baking
- Pour the batter into the prepared cake pan.
- Bake for 40 minutes or until a skewer inserted into the center comes out mostly clean.
- Cool in the pan for 10 minutes. Invert onto a plate, then back onto a cooling rack, keeping the right side up. Let it cool for another 10 minutes.
Serving
- Cut slices of the warm cake and serve with a scoop of vanilla ice cream on top.
- Drizzle a generous amount of fudge sauce over each slice, approximately 1/4 cup per serving.
