Hot Chocolate Fudge Cake
A delightful dessert that captures the essence of rich chocolate with a warm, gooey texture. Perfect for chocolate lovers and any gathering.
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.
Notes
Sift the cocoa powder for a smoother batter. Use high-quality chocolate for a richer flavor. Allow the cake to cool slightly before serving.