Hot Chocolate Fudge Cake with Fudge Sauce
A tender one bowl chocolate cake made with cocoa and boiling water, served warm with fudge sauce and vanilla ice cream.
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.
Notes
Substitutions: Chopped dark chocolate can replace the chips.
Tips: Do not taste the raw batter because it contains egg and raw flour. Sift the cocoa for a smooth cake.
Storage: Keep the cake covered at room temperature for up to 2 days or refrigerate up to 4 days. Refrigerate the sauce up to 1 week.