There are desserts, and then there’s Hot Fudge Cake: an irresistibly gooey, self-saucing treat that magically separates into a chocolate cake on top and a river of silky fudge sauce below. If you love warm, melty chocolate and that luscious combination of cake and pudding in each bite, this dessert will feel like an instant classic. It’s the perfect fuss-free finale to any meal, so grab a spoon and get ready to discover your new chocolate obsession!
Ingredients You’ll Need
You’ll be amazed at how this simple lineup of pantry staples transforms into a decadent Hot Fudge Cake. Every element has a role—whether it’s bringing richness, fudgy flavor, or that craveable gooey texture. Here’s what you’ll need and why:
- All-purpose flour: The base that gives your cake its tender, light crumb.
- Granulated sugar: Sweetens the batter and balances the chocolate flavor.
- Unsweetened cocoa powder: Bold chocolate flavor for both the cake and the fudge layer.
- Baking powder: Helps the cake rise for that perfect, airy layer on top.
- Salt: Brings out the chocolate’s depth and keeps the flavors balanced.
- Milk: Moistens the batter and adds a creamy, delicate softness.
- Unsalted butter (melted): Provides richness and keeps every bite moist.
- Vanilla extract: Rounds out and enhances the overall chocolatey goodness.
- Brown sugar: Adds a molasses note and helps form that luscious fudge sauce underneath.
- More cocoa powder (for topping): Intensifies the fudgy sauce that makes this cake unforgettable.
- Hot water: The secret for creating that magical self-saucing layer as the cake bakes.
- Vanilla ice cream (optional): The ultimate finishing touch for a warm, cool, creamy contrast!
How to Make Hot Fudge Cake
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C) and greasing an 8×8-inch baking dish. This step makes sure your Hot Fudge Cake comes out cleanly and that you won’t lose any of that heavenly sauce to sticking!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, 2 tablespoons of cocoa powder, baking powder, and salt. This gives you a uniform base, so every bite has a balanced flavor and texture. Whisking also ensures the cake rises evenly as it bakes.
Step 3: Add Wet Ingredients
Pour in the milk, melted butter, and vanilla extract. Stir until a smooth, glossy batter forms. Make sure you scrape the bottom and sides of the bowl, so everything is well incorporated and ultra-chocolaty.
Step 4: Spread the Batter
Pour the batter into your greased baking dish and spread it evenly. You want that cake layer nice and uniform so the fudge can bubble up through it perfectly.
Step 5: Sprinkle Topping
In a separate small bowl, stir together the brown sugar and remaining 1/4 cup unsweetened cocoa powder. Sprinkle this mixture evenly over the cake batter—this is where the fudge magic happens!
Step 6: Add Hot Water
Now, slowly pour the hot water all over the top. Don’t stir it in! This seemingly odd step is the key to a self-saucing Hot Fudge Cake. That hot water sinks through the topping, melting it into a dreamy fudge sauce as the cake bakes.
Step 7: Bake and Serve
Slide your baking dish into the oven and bake for 35–40 minutes. You’ll know it’s done when the cake has puffed, and the top looks set. Underneath, a glossy fudge layer is waiting! Let the Hot Fudge Cake cool for just 5–10 minutes—then serve warm with a scoop of vanilla ice cream melting over the top.
How to Serve Hot Fudge Cake
Garnishes
For a little extra flourish, a sprinkle of powdered sugar, a dusting of cocoa, or a swirl of whipped cream can make your Hot Fudge Cake look as irresistible as it tastes. Fresh raspberries or chocolate shavings add a lovely pop of color and flavor. Of course, nothing beats a big scoop of classic vanilla ice cream slowly melting into the warm fudge sauce.
Side Dishes
This dessert stands deliciously on its own, but if you’re entertaining or want to round out the meal, pair Hot Fudge Cake with a simple fruit salad, some tangy berries, or even a shot of hot espresso. The fruity or bitter notes make the cake’s richness shine even brighter.
Creative Ways to Present
If you’re serving a crowd, try baking the Hot Fudge Cake in individual ramekins for a single-serve showstopper. For special occasions, layer pieces of cake and its sauce into parfait glasses with ice cream for a decadent trifle. You can even cut the cooled cake into neat squares and drizzle extra fudge sauce on top for a finger-friendly dessert table option.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (a rare event!), cover the baking dish tightly with foil or plastic wrap and store in the refrigerator for up to 3 days. The cake and fudge sauce may thicken a bit, but the flavors deepen as it rests.
Freezing
To freeze Hot Fudge Cake, let it cool completely, then portion into individual servings before wrapping each tightly in plastic wrap and foil. Store in the freezer for up to 2 months. Let it thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm individual servings in the microwave for about 30 seconds, just until the cake is heated through and the fudge sauce loosens up. If you’re warming a larger portion, cover the dish and heat in a 300°F oven for about 10–15 minutes. Serve immediately for maximum gooeyness!
FAQs
Can I use a different type Dessert
Absolutely! While natural unsweetened cocoa yields a classic chocolate flavor, Dutch-processed cocoa will give the Hot Fudge Cake a deeper color and smoother taste. Just use what you have on hand.
How can I make it extra fudgy?
Try adding a pinch of instant espresso powder to the dry ingredients or swapping some of the hot water for strong hot coffee. Both are wonderful ways to intensify the chocolate and create even more fudge delight!
Is this recipe suitable for vegans?
The base recipe isn’t vegan, but you can easily adapt it: swap in your favorite non-dairy milk, plant-based butter, and a vegan ice cream for serving. The results are still deeply chocolaty and rich!
Can I double the recipe for a crowd?
Yes! Simply double all the ingredients and bake in a 9×13-inch dish. Check for doneness at around 35 minutes, but it may need just a few extra minutes depending on your oven.
What makes Hot Fudge Cake self-saucing?
The magic is in the layering: sprinkling the brown sugar and cocoa on top and then pouring hot water over without mixing creates a chemistry experiment as it bakes. The cake rises while the hot liquid dissolves the sugar and cocoa, creating a thick, rich fudge sauce beneath the cake layer!
Final Thoughts
If you’re looking for a dessert that’s both comforting and impressive, you can’t go wrong with Hot Fudge Cake. There’s something magical about scooping into the warm cake and discovering that molten fudgy surprise underneath. Give it a try, share it with your favorite people, and watch it disappear in minutes!
Print
Hot Fudge Cake Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm, gooey goodness of Hot Fudge Cake, a decadent self-saucing chocolate dessert that is perfect for satisfying your sweet tooth cravings. This easy-to-make cake creates its own rich fudge sauce as it bakes, making it a delightful treat for any occasion.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Topping:
- 3/4 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups hot water
Serving:
- Vanilla ice cream (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Mix dry ingredients: In a medium bowl, whisk together flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt.
- Add wet ingredients: Stir in milk, melted butter, and vanilla until smooth.
- Prepare batter: Spread the batter in the baking dish.
- Make topping: Combine brown sugar and 1/4 cup cocoa powder, then sprinkle over the batter.
- Add hot water: Slowly pour hot water over the mixture without stirring.
- Bake: Bake for 35–40 minutes until the cake rises and sets.
- Serve: Let it cool for 5–10 minutes and enjoy warm with vanilla ice cream.
Notes
- This dessert is best served warm.
- Enhance flavor with a pinch of espresso powder or use hot coffee instead of hot water.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
