This hot chocolate fudge cake is a tender, deeply chocolatey cake that is ideal when served warm with a generous pour of fudge sauce.
The batter comes together in one bowl with simple pantry ingredients, and boiling water at the end makes it thin and keeps the baked crumb moist. While the cake bakes, you whisk cream and chocolate into a glossy sauce, then finish each slice with a scoop of vanilla ice cream.
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Why This Hot Chocolate Fudge Cake Recipe Works
Adding boiling water to the batter blooms the cocoa, which deepens the chocolate flavor and helps the cake stay moist for days.
A mix of melted butter and a spoonful of oil gives the crumb both rich flavor and a soft texture that does not dry out.
The fudge sauce is just cream and chocolate chips, so it is quick, smooth, and easy to make while the cake bakes.
Ingredients for Hot Chocolate Fudge Cake
- 1 cup all purpose flour
- 1/3 cup unsweetened cocoa powder, sifted
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 cup granulated sugar
- 1/4 tsp salt
- 1 large egg
- 1/2 cup whole milk, at room temperature
- 5 tbsp unsalted butter, melted and cooled slightly
- 1 tbsp neutral oil, such as canola
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 cup heavy cream, for the fudge sauce
- 1 1/4 cups semi sweet chocolate chips, for the fudge sauce
- 2 cups vanilla ice cream, for serving
Cocoa powder: Sift it so the batter has no lumps. Natural unsweetened cocoa works with the baking soda here.
Boiling water: Add it slowly while whisking. The batter will be thin, which is normal.
Melted butter and oil: Cool the butter slightly so it does not scramble the egg.
Room temperature milk: It blends smoothly into the batter and keeps the texture even.
Chocolate chips: Semi sweet chips melt into a glossy sauce. Chopped dark chocolate with 60 to 70 percent cocoa works too.
How to Make Hot Chocolate Fudge Cake
1. Prepare the pan Heat the oven to 350 degrees F. Grease an 8 inch round cake pan and line the bottom with parchment paper.
2. Mix the dry ingredients Whisk the flour, cocoa, baking powder, baking soda, sugar, and salt in a large bowl.
3. Add the wet ingredients Whisk in the egg, milk, butter, oil, and vanilla until combined.
4. Add the boiling water Pour in the boiling water gradually, whisking until smooth. The batter will be thin.
5. Bake the cake Pour the batter into the pan and bake for 40 minutes, until a skewer comes out with a few moist crumbs.
6. Cool briefly Cool in the pan for 10 minutes, turn out onto a rack right side up, and let it cool 10 more minutes.
7. Make the fudge sauce Heat the cream until steaming, pour it over the chocolate chips, wait 2 minutes, and whisk until smooth. Spoon over warm slices with ice cream.
How to Serve Hot Chocolate Fudge Cake
Cut the cake while it is still warm, add a scoop of vanilla ice cream, and pour about 1/4 cup of fudge sauce over each slice. For a dessert table, serve it beside New York cheesecake and a pan of cinnamon streusel coffee cake. A scoop of rum raisin ice cream makes a grown up topping, and a cold strawberry blueberry kefir smoothie is a fresh drink to pair with it.
How to Store and Reheat Hot Chocolate Fudge Cake
Keep the cooled cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Store the fudge sauce in the refrigerator for up to 1 week and rewarm it gently. Warm single slices in the microwave for about 20 seconds before serving.
Tips and Variations for Hot Chocolate Fudge Cake
Sift the cocoa. Lumps of dry cocoa do not dissolve in thin batter, so sift for a smooth crumb.
Measure flour correctly. Spoon flour into the cup and level it so the cake does not turn dense.
Do not taste the batter. The batter contains raw egg and raw flour, so keep it for baking only.
Check for doneness. A skewer in the center should come out with moist crumbs, not wet batter.
Use good chocolate. The sauce depends on it, so choose chips or a bar you enjoy eating.
Warm the sauce gently. If it thickens, warm it in the microwave in short pops and stir.
Add a topping. Fresh raspberries or sprinkles add color and a fresh bite.
Handle eggs safely. Bake until set and read the Montana State egg safety fact sheet for safe egg handling.
Frequently Asked Questions About Hot Chocolate Fudge Cake
Why add boiling water to hot chocolate fudge cake batter?
Boiling water blooms the cocoa for deeper flavor and makes the batter thin, which bakes into a moist, tender cake.
Can I make hot chocolate fudge cake ahead of time?
Yes. Bake the cake a day ahead and keep it covered. Warm slices briefly and make the fudge sauce fresh or rewarm it.
Can I freeze hot chocolate fudge cake?
Yes. Wrap the cooled, unsauced cake tightly and freeze for up to 3 months. Thaw in the refrigerator and warm before serving.
Can I use a different pan?
An 8 inch round pan works well. A square pan of similar size also works, though the baking time may change slightly.
What can I use instead of chocolate chips?
Use chopped dark chocolate from a bar. A chocolate with 60 to 70 percent cocoa gives a rich, glossy sauce.
Hot Chocolate Fudge Cake with Fudge Sauce
Equipment
- Large mixing bowl
- 8 inch round cake pan
- Whisk
- Saucepan
- Cooling rack
Ingredients
Main Ingredients
- 1 cup all purpose flour for the cake
- ⅓ cup unsweetened cocoa powder sifted, for the cake
- ¾ tsp baking powder for the cake
- ¾ tsp baking soda for the cake
- 1 cup granulated sugar for the cake
- ¼ tsp salt for the cake
- 1 large egg for the cake
- ½ cup whole milk room temperature, for the cake
- 5 tbsp unsalted butter melted and cooled slightly, for the cake
- 1 tbsp neutral oil such as canola, for the cake
- 1 tsp vanilla extract for the cake
- ½ cup boiling water for the cake
- 1 cup heavy cream for the fudge sauce
- 1 ¼ cup semi sweet chocolate chips for the fudge sauce
- 2 cup vanilla ice cream for serving
Instructions
Cooking
- Set up. Heat the oven to 350 degrees F. Butter an 8 inch round pan and line the base with parchment. Whisk dry. Combine flour, cocoa, baking powder, baking soda, sugar, and salt in a large bowl.
- Add wet. Whisk in the egg, milk, melted butter, oil, and vanilla.
- Thin the batter. Gradually whisk in the boiling water until smooth. The batter will be thin.
- Bake. Pour into the pan and bake 40 minutes, until a skewer shows a few moist crumbs.
- Cool. Rest in the pan 10 minutes, invert, then turn right side up on a rack and cool 10 minutes.
- Make sauce and serve. Heat the cream until steaming, pour over the chips, stand 2 minutes, then whisk smooth. Serve warm slices with ice cream and about 1/4 cup sauce.
