Hot Chocolate Fudge Cake
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5.0
42 reviews
Excellent
Hot Chocolate Fudge Cake
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Recipe video above. Think of it as a sliceable version of Chocolate Self Saucing Pudding - with a LOT more chocolate fudge sauce! The perfect cosy dessert for cool winter days that's easy to make.
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Ingredients
Dry:
- 1 cup plain/all-purpose flour (Note 2)
- 1/3 cup cocoa powder (unsweetened), sifted (Note 1)30g
- 3/4 tsp baking powder (Note 2)
- 3/4 tsp baking soda/bi-carb (sifted if lumpy) (Note 2)
- 1 cup caster/superfine sugar (sub ordinary white sugar)
- 1/4 tsp salt
Wet:
- 1 large egg , at room temperature
- 1/2 cup milk , full fat, at room temperature
- 75g / 5 tbsp unsalted butter , melted and cooled slightly
- 1 tbsp oil (canola, veg or other neutral oil) - keeps cake moist for days
- 1 tsp vanilla extract
- 1/2 cup boiling water
Chocolate fudge sauce:
- 1 cup thickened / heavy cream, or pure cream (not low fat, too thin)
- 1 1/4 cups dark chocolate melts or chips (US: semi-sweet chips) - or finely chopped 60 - 70% cocoa chocolate block (Note 3)
Serving:
- vanilla ice cream
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Instructions
- Preheat oven to 180°C/350°F (160°C fan). Grease a 20cm/8" cake pan with butter then line with paper.
- Whisk Dry ingredients in a large bowl.
- Add Wet - Then add all the Wet ingredients EXCEPT the boiling water. Whisk until combined. Then add the boiling water and whisk until smooth. The batter will be pretty thin.
- Bake 40 min - Pour into the pan. Bake for 40 minutes or until a skewer inserted into the centre comes out mostly clean - a faint smear of batter isn't a bad thing, we're making a fudge cake here!
- Cool in the pan for 10 minutes. Invert onto a plate, then onto a cooling rack or plate right side up. Cool for a further 10 minutes - the cake will still be warm for serving.
- Serving - Cut slices of the warm cake. Top with a scoop of ice cream. Douse with fudge sauce - just shy of 1/4 cup per slice (10 slices). Eat and swoon!
Chocolate fudge sauce (makes 2 cups):
- Heat cream until hot, just before boiling point, using your method of choice - saucepan or microwave.
- Stand 5 min - Put chocolate in bowl. Pour over hot cream. Ensure all chocolate is submerged, then cover with a plate. Leave for 5 minutes.
- Mix - Using a whisk or rubber spatula, mix vigorously until the cream and chocolate combine into a silky chocolate sauce.
- Cool to thicken for 20 minutes. Give it a stir then pour into a jug for serving!
Notes
- Cocoa powder - Dutch processed (darker and more expensive) will also work.
- Baking soda (bi-carb) and baking powder - These both makes cakes rise in different ways depending on the recipe. For the best cake dome and soft crumb, I like using both for this cake. BUT you can use more of either - cake will still be soft and will rise.
- - Just baking powder: use 3 teaspoons in total .- Just baking soda: use 1 teaspoon in total
- Self raising flour - Skip both the baking soda and baking powder, switch the plain flour with self raising flour. The crumb won't rise quite as much but still fluffy and lovely!
- Chocolate - Use chocolate intended for baking sold in the baking aisle, not eating chocolate (Lindt 70% is the exception). If using a block, chop it finely. Don't use ordinary eating chocolate - it's hit and miss. Some will melt fine, others do not. AUSTRALIA: "Melts" are intended for melting so are safest to use. However, chips will melt fine too. US: Semi-sweet chips are perfect for this.
- Storage - Cake will keep for 5 - 7 days in the fridge (stays moist thanks to a touch of oil). Warm to serve. Fudge sauce will keep for at least a week - factor in the cream shelf life. Firms up in the fridge, just warm to melt. Both the cake and sauce can also be frozen for up to 3 months.
- Nutrition per serving, assuming 10 servings and all the sauce is consumed. Excludes ice cream.
Nutrition Information
Show Details
Calories
421cal
(21%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
62mg
(21%)
Sodium
163mg
(7%)
Potassium
265mg
(8%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Vitamin A
592IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10- 12
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421cal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 163mg | 7% |
| Potassium | 265mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 592IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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