Hot Fudge Cake
Hot Fudge cake is a rich and decadent vintage hot fudge cake 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.
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
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
Nutrition
Serving: 1serving (without whipped cream)Calories: 286kcalCarbohydrates: 58gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 2mgSodium: 191mgPotassium: 60mgFiber: 0.4gSugar: 45gVitamin A: 25IUCalcium: 93mgIron: 1mg
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