Hot Fudge cake is a rich and decadent vintage cake that creates its own layer of hot fudge sauce while it bakes, which make it perfect for topping with freshly whipped cream or a scoop of ice cream.
Hot Fudge Cake
Hot fudge cake is a rich and decadent dessert that creates two distinct layers while baking: a bottom layer of thick, hot fudge and a top layer of rich chocolate cake. A version of this cake first appeared in Better Homes and Gardens in 1944 and different variations and names for this cake such as chocolate pudding cake and upside down chocolate cake have since followed. This recipe is very simple to make and the best part is topping this hot fudge covered cake with freshly whipped cream or ice cream!
How to Make This Recipe
This hot fudge cake is a great everyday dessert, since it is really simple to make. It has an interesting method – boiling water is poured over the thick batter before baking and as it bakes, a hot fudge layer is created under the cake layer. The recipe calls for the cake to be baked in a 9″ baking dish, but I have also baked this cake in individual ramekins, which turned out to be great individual servings. Don’t forget to serve it with freshly whipped cream of a scoop of vanilla ice cream!
Ingredients
- All-purpose flour
- Cocoa powder
- Granulated sugar
- Baking powder
- Salt
- Milk
- Vegetable or canola oil
- Vanilla extract
- Brown sugar
- Boiling water
To make this hot fudge cake, the flour, part of the cocoa powder, part of the granulated sugar, baking powder and salt are combined. Then, milk, oil and vanilla extract combined and added to the dry ingredients, which will result in a thick cake batter. This batter is then spread into a 9″greased baking dish (see tips on how to use individual ramekins). The remaining granulated sugar, cocoa powder and brown sugar are combined with boiling water; this mixture is then poured on the cake batter without being stirred. After baking, the cake needs to sit at least 5 minutes but should still be served warm. This cake is best with freshly whipped cream or a scoop of vanilla ice cream. See tips below for storage.
Tips for Hot Fudge Cake
- To use individual ramekins: place ramekins on a sheet pan and divide the cake batter evenly. Then, divide the boiling water mixture evenly among the ramekins. Bake for the same amount of time.
- This cake is best the day it is made
- Cover any leftovers and refrigerate; heat to reserve
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Hot Fudge Cake
Equipment
- 9" x 9"round or square baking pan
- mixing bowls of various sizes
Ingredients
- 1 cup all-purpose flour
- 1/4 cup + 2 Tablespoons cocoa powder, divided
- 1 1/4 cups granulated sugar, divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 3 Tablespoons vegetable or canola oil
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 1/2 cups boiling water
- freshly whipped cream or vanilla ice cream, for serving
Instructions
- In a large mixing bowl, whisk the flour, 2 Tablespoons cocoa powder, baking powder, salt and 3/4 cup granulated sugar.
- Stir in milk, vanilla and oil (batter will be thick). Spread into a greased 9" round or square baking pan.
- Combine the remaining cocoa powder, granulated sugar and brown sugar in a medium sized mixing bowl; pour boiling water over and whisk until sugars are dissolved. Carefully pour this mixture over the batter in the prepared pan; do not stir.
- Bake for 35-38 minutes at 350°F, or until cake is set. Remove from oven and allow to stand 5 minutes; serve warm with freshly whipped cream or vanilla ice cream.
Notes
- This cake is best the day it is made
- Cover any leftovers and refrigerate; heat to reserveÂ