Description
This Hot Fudge Cake is a decadent, self-saucing chocolate dessert with a rich, gooey fudge sauce that forms during baking. It’s simple to make and perfect served warm with ice cream or whipped topping for an irresistible treat.
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
Fudge Sauce Topping
- 1/2 cup granulated sugar
- 1/3 cup natural cocoa powder
- 1/2 cup packed brown sugar
- 1 1/4 cups hot water
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F. Spray a 9-inch square baking dish with cooking spray and set aside to ensure your cake doesn’t stick.
- Mix Dry Ingredients for Batter: In a large bowl, combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa powder, baking powder, and salt. Stir these ingredients together evenly.
- Add Wet Ingredients and Beat: Stir in the milk, melted butter, and vanilla extract into the dry ingredients. Using a hand mixer, beat the mixture until smooth and well combined.
- Pour Batter into Dish: Pour the smooth batter into the prepared 9-inch baking dish, spreading it evenly.
- Prepare Fudge Sauce Mixture: In a small bowl, combine the remaining 1/2 cup granulated sugar, 1/3 cup cocoa powder, and brown sugar. Sprinkle this mixture evenly over the batter in the baking dish.
- Add Hot Water Carefully: Slowly pour the hot water over the sugar and cocoa mixture without stirring. Pour gently in a circular motion to avoid disturbing the batter beneath.
- Bake the Cake: Bake in the preheated oven for 35 minutes or until the center is almost set but still slightly jiggly for the best self-saucing effect.
- Cool and Serve: Remove the cake from the oven and let it stand for 10 minutes. Serve warm in individual dishes and top with ice cream or fresh whipped topping as desired.
Notes
- This cake is best enjoyed warm fresh from the oven to experience the self-saucing chocolate pudding effect.
- Store any leftovers covered in the refrigerator for 1-3 days and warm slightly before serving.
- Freezing is not recommended due to the fudge sauce texture changing.
- When pouring the hot water, pour slowly and evenly around the pan to prevent creating holes or dips in the sugar mixture or batter.
- For troubleshooting and FAQs, refer to the original blog post source adapted from Hersheys.com.
Nutrition
- Serving Size: 1/9 of cake
- Calories: 320 kcal
- Sugar: 40 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 25 mg
