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Hot Fudge Cake Recipe

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4.3 from 4 reviews

This classic Hot Fudge Cake delivers a rich and gooey chocolate experience with a moist cake layer topped with a luscious hot fudge sauce. Perfectly balanced between cakey and fudgy textures, it’s an easy dessert that bakes in just 40 minutes and is ideal for serving warm with a scoop of vanilla ice cream.

Ingredients

For the Cake

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

For the Hot Fudge Sauce

  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 cups boiling water

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan to prevent sticking. Set aside while preparing the batter.
  2. Mix dry cake ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until fully combined to ensure even texture.
  3. Add wet ingredients: Pour in the milk, vegetable oil (or melted butter), and vanilla extract. Stir gently with a spatula until the batter becomes smooth and thick. Avoid overmixing.
  4. Pour batter into pan: Transfer the prepared batter evenly into the greased baking pan and spread smooth to create an even layer.
  5. Prepare fudge topping: In a separate bowl, combine the granulated sugar, packed light brown sugar, and unsweetened cocoa powder for the sauce. Mix thoroughly to blend the sugars and cocoa.
  6. Add fudge topping to batter: Sprinkle this dry fudge mixture evenly over the top of the cake batter in the pan. Do not stir or mix into the batter.
  7. Pour boiling water carefully: Slowly pour the boiling water evenly over the back of a long metal spoon held just above the dry topping layer to avoid mixing. This step activates the hot fudge sauce beneath.
  8. Bake the cake: Place the pan in the oven and bake for 35 to 40 minutes, or until the top of the cake appears set but the bottom remains fudgy and gooey. The center should be almost set but still moist.
  9. Cool and serve: Remove the cake from the oven and allow it to stand for 10 to 15 minutes so the hot fudge sauce settles. Serve warm by scooping from the fudgy bottom layer and optionally top with vanilla ice cream for a decadent finish.

Notes

  • Pour boiling water over the back of a long metal spoon to keep fudge sauce and cake layers distinct and prevent stirring.
  • Always use oven gloves when handling boiling water for safety.
  • To double the recipe, use a 9×13-inch baking pan and increase baking time by 5-10 minutes for even cooking.

Find it online: https://bitezly.com/hot-fudge-cake-recipe/