Go Back
–+ servings
Chocolate sauce pouring over vanilla ice cream on a warm chocolate cake slice.

Hot Chocolate Fudge Cake

A warm, moist chocolate cake served with glossy homemade fudge sauce and vanilla ice cream. This easy one-bowl dessert is rich, comforting, and perfect for sharing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
rest time 20 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 421
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • For the Cake
  • 1 cup all-purpose flour 125 g
  • ⅓ cup unsweetened cocoa powder 30 g
  • ¾ teaspoon baking powder 3 g
  • ¾ teaspoon baking soda 3.5 g
  • 1 cup granulated sugar 200 g
  • ¼ teaspoon fine salt 1.5 g
  • 1 large egg room temperature
  • ½ cup whole milk 120 ml
  • 5 tablespoons unsalted butter melted and slightly cooled (75 g)
  • 1 tablespoon neutral oil 15 ml
  • 1 teaspoon vanilla extract 5 ml
  • ½ cup boiling water 120 ml
  • For the Fudge Sauce
  • 1 cup heavy cream 240 ml
  • 1¼ cups semisweet chocolate chips or chopped dark chocolate 7 oz / 200 g
  • For Serving
  • Vanilla ice cream optional

Equipment

  • 8-inch round cake pan (20 cm)
  • Parchment paper
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Small saucepan or microwave-safe bowl
  • Heatproof bowl
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch round pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sugar, and salt.
  3. Add the egg, milk, melted butter, oil, and vanilla. Whisk until smooth.
  4. Slowly whisk in the boiling water. The batter will be thin.
  5. Pour into the prepared pan and bake for 38 to 42 minutes, until the center is set and a toothpick comes out with moist crumbs.
  6. Cool in the pan for 10 minutes. Turn the cake out onto a serving plate and let it rest for another 10 minutes.
  7. For the sauce, place the chocolate in a heatproof bowl.
  8. Heat the heavy cream until steaming. Pour it over the chocolate and let it sit for 3 to 5 minutes.
  9. Stir until glossy and smooth. Let the sauce stand for 15 minutes to thicken slightly.
  10. Serve warm slices with vanilla ice cream and warm fudge sauce.

Nutrition

Calories: 421kcalCarbohydrates: 44gProtein: 5gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 62mgSodium: 163mgPotassium: 265mgFiber: 3gSugar: 30gVitamin A: 592IUVitamin C: 0.1mgCalcium: 68mgIron: 3mg

Notes

  • Do not use a springform pan because the thin batter may leak.
  • Start checking the cake at 35 minutes if your oven runs hot.
  • The cake should have moist crumbs on the toothpick, not wet batter.
  • Store the sauce separately and warm it gently before serving leftovers.
  • Nutrition is estimated for cake and fudge sauce only, without vanilla ice cream.

Tried this recipe?

Let us know how it was!