Hot Chocolate Fudge Cake
User Reviews
5
Hot Chocolate Fudge Cake
Description
This cake offers a deep chocolate flavor by combining sifted cocoa powder and a mixture of baking powder and baking soda, which helps the cake rise with a soft crumb. The inclusion of melted butter and neutral oil keeps the cake moist even after several days. The batter is thinned with boiling water, ensuring a fudge-like texture after baking.
The cake is baked in a greased and lined pan, with a recommended baking time of about 40 minutes, checked by a skewer that should come out mostly clean but may have some moist crumbs — typical for fudge cakes. After cooling, slices are served warm and topped with a scoop of vanilla ice cream and the accompanying chocolate fudge sauce made from heated cream and chopped dark chocolate.
This dessert pairs comforting moist cake with creamy ice cream and rich sauce, great for chocolate lovers seeking a decadent treat. The fudge sauce can be prepared ahead and reheated before serving.
The cake stores well in the refrigerator for up to a week and can be frozen for up to three months, maintaining its moist texture. The fudge sauce thickens when chilled but heats smoothly back to a pourable consistency.
Ingredients
Dry:
- 1 cup all-purpose flour Note 2, also known as plain flour
- 1/3 cup cocoa powder (unsweetened), sifted (Note 1)30g
- 3/4 tsp baking powder (Note 2)
- 3/4 tsp baking soda sifted if lumpy) (Note 2, aka bi-carb
- 1 cup caster sugar sub ordinary white sugar, aka superfine sugar
- 1/4 tsp salt
Wet:
- 1 egg at room temperature, large
- 1/2 cup milk , full fat, at room temperature
- 75g / 5 tbsp butter melted and cooled slightly, unsalted
- 1 tbsp neutral cooking oil canola, veg or other neutral oil) - keeps cake moist for days, generic cooking oil
- 1 tsp vanilla extract
- 1/2 cup water boiling
Chocolate fudge sauce:
- 1 cup heavy cream not low fat, too thin, thickened or pure cream
- 1 1/4 cups dark chocolate US: semi-sweet chips) - or finely chopped 60 - 70% cocoa chocolate block (Note 3, melts or chips
Serving:
- vanilla ice cream
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
- Use Dutch-processed or unsweetened cocoa powder for best chocolate flavor in the cake.
- Both baking powder and baking soda create a balanced rise and soft crumb; variations can be made but may affect texture.
- Substitute self-raising flour by omitting baking powder and soda, though resulting cake is less domed but still soft.
- Choose chocolate specifically made for baking; semi-sweet chocolate chips or finely chopped bars with 60-70% cocoa content work best.
- Store cake covered in refrigerator for 5-7 days; warm slices before serving to enhance moistness.
- Fudge sauce keeps for at least a week refrigerated; warm gently before use to restore pourable texture.
- Both the cake and fudge sauce can be frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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