Description
This Hot Fudge Cake is a decadent self-saucing chocolate dessert featuring a rich chocolate cake topped with a luscious hot fudge sauce. Perfectly baked to create a moist cake layer with a gooey fudge sauce underneath, this dessert is best enjoyed warm with ice cream or whipped topping.
Ingredients
Scale
Cake Batter
- 3/4 cup granulated sugar
- 1 cup all purpose flour
- 1/4 cup natural cocoa powder
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup unsalted butter – melted
- 1 1/2 teaspoon vanilla extract
Topping and Sauce
- 1/2 cup granulated sugar
- 2/3 cup natural cocoa powder
- 1/2 cup brown sugar – packed
- 1 1/4 cups HOT water
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F. Lightly spray a 9-inch square baking dish with cooking spray and set it aside to be ready for the batter.
- Mix Dry Ingredients for Cake Batter: In a large bowl, combine 3/4 cup granulated sugar, 1 cup all-purpose flour, 1/4 cup cocoa powder, baking powder, and salt. Stir together to blend the dry ingredients evenly.
- Add Wet Ingredients and Beat: Stir in the milk, melted butter, and vanilla extract to the dry mixture. Use a hand mixer to beat everything until the batter is smooth and well combined.
- Pour Batter into Pan: Transfer the smooth batter into the prepared 9-inch baking dish, spreading it evenly across the bottom.
- Prepare Topping Mixture: In a small bowl, mix the remaining 1/2 cup granulated sugar, remaining 2/3 cup cocoa powder, and the packed brown sugar until well combined.
- Sprinkle Topping Evenly: Evenly sprinkle this sugar and cocoa powder mixture over the surface of the batter in the baking dish. Avoid disturbing the batter beneath.
- Pour Hot Water Carefully: Slowly pour the hot water evenly over the sugar and cocoa topping. Do not stir; pour gently to prevent creating holes or sinking the topping.
- Bake the Cake: Place the baking dish in the oven and bake for 35 minutes or until the center of the cake is mostly set but still slightly soft to retain moisture.
- Cool and Serve: Remove from oven and allow the cake to stand for 10 minutes. Serve warm in individual dishes, optionally topping with ice cream or fresh whipped topping for extra indulgence.
Notes
- This cake is best enjoyed warm right after baking to experience the gooey self-saucing chocolate pudding effect.
- Store leftovers covered in the refrigerator for 1-3 days and warm them in the microwave before serving.
- Freezing is not recommended due to the delicate fudge sauce that forms on the bottom.
- Pour the hot water slowly and evenly to avoid disturbing the sugar and batter layers beneath.
- For troubleshooting and frequently asked questions, refer to the original blog post or recipe source adapted from Hersheys.com.
Nutrition
- Serving Size: 1/9 of cake
- Calories: 330 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
