Name: Hot Chocolate Fudge Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup plain/all-purpose flour; 1/3 cup unsweetened cocoa powder, sifted; 3/4 tsp baking powder; 3/4 tsp baking soda, sifted; 1 cup caster/superfine sugar; 1/4 tsp salt; 1 large egg; 1/2 cup full-fat milk, at room temperature; 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; 1 cup thickened/heavy cream or pure cream; 1 1/4 cups dark chocolate melts or chips (semi-sweet)

Jump to Recipe

Imagine the most decadent, deeply chocolaty dessert you’ve ever tasted, but with an irresistible molten sauce cascading over each fluffy, fudgy bite – that’s exactly what you get with this Hot Chocolate Fudge Cake. It’s the ultimate comfort treat for chocolate lovers: a rich, moist cake paired with just-melted fudge sauce, finished with a cold scoop of vanilla ice cream. Whether you’re craving a show-stopping finish to dinner or a heartwarming pick-me-up, this dessert promises pure chocolate joy in every single forkful.

Hot Chocolate Fudge Cake Recipe - Recipe Image

Ingredients You’ll Need

What makes Hot Chocolate Fudge Cake truly special is how easily it comes together with pantry staples and a few key indulgences. Each ingredient brings a unique contribution: lush chocolate depth, tender crumb, or melt-in-your-mouth texture. Here’s what you’ll need, plus some tips to make every bite perfect:

All-purpose flour: Provides the sturdy, tender structure of the cake without making it dense.
Unsweetened cocoa powder: Intensifies that deep chocolate flavor — always sift it to avoid lumps in your batter.
Baking powder: Gives the cake its essential lift and a soft crumb.
Baking soda: Reacts with the acids in cocoa and milk for extra lightness and volume; make sure it’s fresh!
Caster or superfine sugar: Dissolves quickly for a delicate sweetness, but regular white sugar works in a pinch.
Salt: Just a touch balances and deepens all the chocolate notes.
Large egg: Brings everything together and gives the cake structure and richness.
Full-fat milk: Adds moisture and a bit of lusciousness to the crumb; room temperature blends best.
Unsalted butter: Melted and cooled, butter gives the cake a luxurious flavor without overshadowing the chocolate.
Neutral oil (canola or vegetable): Keeps the cake unbelievably soft and moist, even days later.
Vanilla extract: Adds warmth and complexity, making the chocolate flavors sing.
Boiling water: Thins the batter for a tender crumb and helps “bloom” the cocoa powder, intensifying flavor.
Heavy/thickened cream: The magic behind the silky fudge sauce — don’t substitute with low fat for this!
Dark chocolate melts or chips: Delivers that rich, glossy fudge sauce; aim for 60–70% cocoa for an ideal bittersweet bite.
Vanilla ice cream: The ultimate crowning scoop, providing a cool, creamy contrast to the molten cake and sauce.

How to Make Hot Chocolate Fudge Cake

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 180°C/350°F (160°C if using a fan-forced oven). Grease a 20cm (8-inch) cake pan with a swipe of butter, then line it with parchment paper. This simple prep helps guarantee a cake that lifts out easily with a perfect crust.

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, whisk together your flour, cocoa powder, baking powder, baking soda, sugar, and salt. Combining all the dry ingredients first ensures an even distribution of leavening and flavor, setting the stage for a beautifully risen Hot Chocolate Fudge Cake.

Step 3: Add the Wet Ingredients (Except Water)

Now for the magic: add the egg, milk, melted butter, oil, and vanilla extract to your dry ingredients. Whisk until the mixture is smooth and cohesive. You’ll notice the batter is already glossy, hinting at the fudgy texture to come.

Step 4: Finish with Boiling Water

Carefully pour in the boiling water and whisk again. Don’t worry – your batter will become thin, which is exactly what you want for a tender, moist Hot Chocolate Fudge Cake. This step blooms the cocoa and ensures a crackly top.

Step 5: Pour and Bake

Pour the batter into your prepared pan and slide it into the oven. Bake for about 40 minutes, or until a skewer inserted into the center comes out mostly clean (a faint smear is perfectly fudgy!). This slight underbake is what makes the cake so decadent.

Step 6: Cool Just Enough

Allow the cake to cool in the pan for 10 minutes, then invert onto a plate and finally onto a wire rack, flipping it right side up. Wait another 10 minutes – you want the cake still a little warm when serving, so the fudge sauce melts just right.

Step 7: Make the Fudge Sauce

While the cake’s cooling, heat the cream until it’s steaming (just before a boil), either on the stove or in the microwave. Add your chopped chocolate to a bowl, pour the hot cream over it, and cover with a plate for 5 minutes. Whisk vigorously until it transforms into a glossy, smooth sauce — let it rest 20 minutes to thicken to pouring perfection.

Step 8: Serve and Swoon

Slice the warm cake, add a generous scoop of vanilla ice cream to each slice, and pour over a dreamy puddle of chocolate fudge sauce (just under 1/4 cup per slice is sheer bliss). Dig in and prepare for chocolate heaven!

How to Serve Hot Chocolate Fudge Cake

Garnishes

A Hot Chocolate Fudge Cake pairs beautifully with simple garnishes: a dusting of powdered sugar, a few curls of dark chocolate, or a scattering of fresh berries can add color and balance the richness. If you’re feeling fancy, a sprig of mint brings freshness to each bite.

Side Dishes

This dessert stands strong on its own, but you can also serve it alongside tangy raspberry coulis, a dollop of softly whipped cream, or a scoop of salted caramel ice cream for an extra twist. On a cold night, a cup of espresso or rich hot chocolate is the ultimate sidekick.

Creative Ways to Present

For an elegant dinner party, serve individual mini cakes with sauce poured tableside. For a rustic vibe, present the whole Hot Chocolate Fudge Cake in the pan with a pitcher of fudge sauce for DIY drizzling. Or go playful with cake-and-sauce parfaits layered in clear glasses for a stunning visual treat.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), simply cover the cake tightly or store slices in an airtight container at room temperature for up to two days. The fudge sauce can be kept in the fridge; it thickens as it cools, making for an even denser treat the next day.

Freezing

Hot Chocolate Fudge Cake freezes wonderfully — just wrap the unfrosted cake tightly in plastic wrap and place in a zip-top bag for up to three months. Thaw on the counter for a few hours or overnight in the fridge. Store the fudge sauce separately in a freezer-safe container and thaw along with the cake.

Reheating

To bring the magic back to the cake, warm individual slices in the microwave for 10–20 seconds until just heated through. The fudge sauce can be gently reheated in a microwave or on the stove, whisking until smooth and glossy again. Add a splash of cream if needed to thin it out.

FAQs

Can I use regular chocolate instead of dark chocolate for the fudge sauce?

Absolutely! If you prefer a milder or sweeter fudge sauce, swap in milk chocolate chips or a semi-sweet chocolate bar. Just keep in mind the result will be less intense and a bit sweeter than the classic Hot Chocolate Fudge Cake sauce.

Can I make Hot Chocolate Fudge Cake gluten-free?

Yes, you can use a cup-for-cup gluten-free flour blend in place of the all-purpose flour. The cake will remain rich and moist, though the texture might be ever-so-slightly different. Double-check that your baking powder and chocolate are gluten-free too.

What can I substitute for caster or superfine sugar?

No superfine sugar on hand? Regular granulated white sugar works just fine. You may need to whisk a little longer to ensure all the sugar dissolves into the batter.

Do I need to serve this cake warm?

Serving Hot Chocolate Fudge Cake warm truly highlights its gooey, melty character, but it’s just as delightful at room temperature. If made ahead, a quick zap in the microwave brings it back to that “fresh-from-the-oven” stage.

Can I use a different size cake pan?

You can! If you use a slightly smaller pan, your cake will be taller and may need a few extra minutes in the oven. If the pan is larger, the cake will bake a bit faster and be thinner; always start checking for doneness about 5 minutes earlier than directed.

Final Thoughts

If you’re on the hunt for a truly unforgettable dessert, Hot Chocolate Fudge Cake deserves a special spot in your recipe collection. Give it a try — I promise, one warm, fudgy bite is all it takes to win over any crowd. Happy baking!

Hot Chocolate Fudge Cake Recipe

★★★★★

5 from 24 reviews

Author: anna
Total Time: 1 hour
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent goodness of this Hot Chocolate Fudge Cake, a rich and moist dessert that is sure to satisfy your sweet cravings. The warm cake paired with velvety chocolate fudge sauce and a scoop of vanilla ice cream is a heavenly treat for any occasion.

Instructions

Preheat oven: Preheat oven to 180°C/350°F (160°C fan). Grease and line a 20cm/8″ cake pan.
Whisk dry ingredients: In a large bowl, combine dry ingredients.
Add wet ingredients: Add all wet ingredients except boiling water. Whisk until combined. Then add boiling water and whisk until smooth.
Bake: Pour batter into the pan and bake for 40 minutes or until a skewer comes out mostly clean.
Cool and serve: Cool in the pan, then invert and cool further. Serve warm slices with ice cream and fudge sauce.
Chocolate fudge sauce: Heat cream, pour over chocolate, mix until smooth. Cool and thicken before serving.

Notes

The cake batter will be thin, but that’s normal.
For a richer flavor, use high-quality cocoa powder and chocolate.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 24g
Sodium: 210mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg

Keywords: Hot Chocolate Fudge Cake, Chocolate Dessert, Fudge Sauce, Homemade Cake