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Hot Chocolate Fudge Cake with Chocolate Fudge Sauce and Ice Cream Recipe

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3.8 from 4 reviews

This Hot Chocolate Fudge Cake is a rich, moist chocolate cake with a fudgy texture, made with cocoa and dark chocolate melts, topped with a luscious homemade chocolate fudge sauce. Perfectly paired with a scoop of vanilla ice cream, this indulgent dessert is ideal for chocolate lovers seeking a warm and comforting treat. The recipe features a simple baking method and a silky fudge sauce made from cream and chocolate, delivering a decadent flavor in under an hour.

Ingredients

Cake Ingredients

  • 1 cup plain/all-purpose flour
  • 1/3 cup cocoa powder (unsweetened, sifted, about 30g)
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda (sifted if lumpy)
  • 1 cup caster/superfine sugar
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup full fat milk (room temperature)
  • 75g (5 tbsp) unsalted butter (melted and cooled slightly)
  • 1 tbsp oil (canola, vegetable or other neutral oil)
  • 1 tsp vanilla extract
  • 1/2 cup boiling water

Chocolate Fudge Sauce Ingredients

  • 1 cup thickened/heavy cream (not low fat)
  • 1 1/4 cups dark chocolate melts or chips (semi-sweet, 60-70% cocoa recommended)

To Serve

  • Vanilla ice cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) or 160°C fan. Grease a 20cm (8") cake pan with butter and line it with baking paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, sugar, and salt until well combined.
  3. Add Wet Ingredients Except Water: Add the egg, milk, melted butter, oil, and vanilla extract to the dry mix. Whisk thoroughly to combine all wet ingredients with the dry ones into a smooth batter.
  4. Add Boiling Water: Pour in the boiling water gradually while whisking. The batter will be thin, which is expected for this fudge cake.
  5. Bake the Cake: Pour the batter into the prepared pan. Bake in the preheated oven for 40 minutes, or until a skewer inserted into the center comes out mostly clean with a few moist crumbs. This ensures the fudge texture.
  6. Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then invert it onto a plate or cooling rack, and let it cool right side up for another 10 minutes. The cake will still be warm when served.
  7. Prepare Chocolate Fudge Sauce: Heat 1 cup of heavy cream in a saucepan or microwave until very hot but not boiling. Place the chocolate melts in a bowl and pour the hot cream over them, ensuring all chocolate is submerged.
  8. Let Chocolate Melt: Cover the bowl with a plate and let it stand for 5 minutes to allow the chocolate to melt completely.
  9. Mix Sauce: Whisk or stir vigorously until the chocolate and cream combine into a smooth, silky sauce.
  10. Thicken Sauce: Allow the sauce to cool for 20 minutes to thicken slightly, stirring occasionally. Pour into a serving jug once ready.
  11. Serve: Slice the warm cake into 10 pieces. Serve each slice topped with a scoop of vanilla ice cream and about 1/4 cup of the warm chocolate fudge sauce. Enjoy immediately for the best flavor and texture.

Notes

  • The boiling water added to the batter helps create a thin batter and ensures a moist, fudgy texture.
  • Use good quality dark chocolate (60-70% cocoa) for the fudge sauce to achieve rich flavor and smooth texture.
  • The cake can be baked in a fan-forced oven at a slightly reduced temperature (160°C).
  • Be careful not to overbake; a slight smear of batter on the skewer is desired for the fudgy consistency.
  • Fudge sauce can be reheated gently if it thickens too much after cooling.

Find it online: https://dishcooks.com/hot-chocolate-fudge-cake-with-chocolate-fudge-sauce-and-ice-cream-recipe/