Look at that gooey chocolate deliciousness. There’s no food styling trickery here. This amazingly easy Hot Fudge Cake magically makes its own rich, thick chocolate fudge sauce while it bakes. Seriously. Makes. Its. Own. Hot. Fudge. Sauce. Serve it with a big ol’ scoop of vanilla ice cream and you’ve got an AMAZING dessert.
Now, this sweet little dish has been around forever and goes by a handful of names – Chocolate Fudge Cake, Lava Cake, Chocolate Cobbler. But honestly, it doesn’t matter what you call it. ‘Cause my bet is that you’ll call it delicious regardless. Let’s make some…
Start by combining 1 cup all-purpose flour, 3/4 cup sugar, 3 tablespoons of cocoa powder, 2 teaspoons of baking powder, and 1/4 teaspoon of salt in a medium bowl.
Whisk them together well.
Add 1/2 cup milk, 2 tablespoons of vegetable oil, and 1 teaspoon vanilla. Mix well.
The mixture will be thick. Spread it into a prepared 8×8 inch baking dish.
In a small bowl, combine 1/4 cup cocoa powder and 1 cup light brown sugar.
Sprinkle the mixture over the batter.
Now, pour 1 3/4 cups hot tap water gently over the mixture.
Gently transfer to a 350°F preheated oven and bake for 40 to 45 minutes or until the cake is set in the center. (Note: Because of the fudge sauce the toothpick test won’t really work here.) Allow the cake to set for about 5 minutes before serving. You must serve it warm and you must serve it with ice cream. Trust me.
Recipe Card
Hot Fudge Cake
Ingredients
- 1 cup all-purpose flour
- 3/4 cup sugar
- 3 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1/4 cup cocoa powder
- 1 cup light brown sugar
- 1 3/4 cup hot tap water
Instructions
- Preheat the oven to 350°F and lightly spray an 8x8 inch baking dish with nonstick cooking spray.
- In a medium bowl, whisk together the flour, sugar, 3 tablespoons cocoa, baking powder, and salt. Stir in the milk, vegetable oil, and vanilla. Mix well. Spread the mixture (it will be thick) into the prepared baking dish.
- In a small bowl, combine the 1/4 cup cocoa powder and brown sugar. Sprinkle the mixture evenly over the cake batter. Gently pour the hot water over the cake. Bake for 40 to 45 minutes or until the cake is set. Allow to cool for about 5 minutes before serving, but do serve warm alongside some vanilla ice cream.
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Hay Stacey just wanted to let you know that I have followed this recipe for 4 years now and I have only made a single batch once. We are a family of 7 so it wouldn’t have been enough. (Boys) Mine has always turned out gooey and soooooo chocolate yummy. Add some white chocolate chips to the batter its So good, anyway thanks so much for my families #1 asked for dessert.
Ow ya Reese peanut butter cups are great in there tooooo!!!
Thanks so much, Bonnie! I’m so glad y’all have enjoyed this one!
Can you tell me what cocoa you used? Was it natural or dutch process.
I used plain ol’ Hershey’s, so it wasn’t Dutch processed.
Could milk be used to pour over the top to make the sauce richer?
Are you meaning before or after it bakes?
Can this be frozen?
I don’t think this is one that would freeze well, but I’ve never tried it.
I know you say this needs to be served warm, and I can understand why! However, there’s no way this is all going to get eaten up in one go. Should the “leftovers” be rewarmed before serving? Looking forward to trying this — the photos leave my mouth watering!
Yes! We will often reheat it a bit in the microwave. It’s a little different than fresh, but still delicious!
Didn’t I used to make this in the pan (no bowl to clean?) It’s a family favorite!
Thanks, Sue!
Mine is still in the oven has been in for at least an hour It will Not cook I am getting a little annoyed still has water all over in it and It has to be done in 15 minutes so I don’t have time to make anything else.
Something definitely go as planned here. Are you sure your measurements were correct?
This is amazing! So ooey gooey chocolatey. Do you have a recipe for a lemon version of this too? I’ve tried a few, but no winner yet.
So glad to hear you’ve enjoyed it, Danette! I don’t have a lemon version but I think I need to!
I have to thank you for this recipe! I have made this several times already and its always a hit even without the ice cream.
So glad to hear you’ve enjoyed it!
This was triple helping kind of good!!Easy and quick to make.
Ha! Those are the best! So glad to hear you enjoyed it!
I just made this and oooooh man is it good! I am by no means a baker but it was truly super easy took me 10 minutes tops. I absolutely love it and will be making this again and again.
Sweet! So glad to hear you enjoyed it!!
My go to comfort winter treat. I like to add walnuts and about 2 teaspoons of ground cinnamon to the batter for a Mexican chocolate twist.
What a flavorful addition! Sounds great!
loved this! made for two in little trays so they were spread kind of thin and were ready in 25-30 minutes.
Awesome! So glad you enjoyed this! It’s my dad’s favorite, so we just made him one for Father’s day.
I forgot to ask. Is there a substitute I can use instead of the milk in the recipe for those whom are lactose intolerant?
I’ve not tried it, but I imagine soy or almond milk would work.
I put the cake mixture in too small of a pan. So I spread the brown sugar mixture on the bottom of a larger pan and slowly poured the batter on top. Then the hot water. The brown sugar didn’t burn. Still came out delicious, like a brownie cake. Next time I’m adding pecans! Thanks!
Sounds great! Glad you enjoyed it, Elizabeth!
I accidentally mixed the sugar, cocoa and hot water instead of sprinkling over batter then adding hot water. Did i completely ruin this cake? I wouldve started over but i had just enough brown sugar to make one cake.
It probably won’t turn out as expected. Sorry!
Hello, I am a grandmother of five beautiful grandchildren that LOVE grandma’s homemade goodies, my question is could I double this recipe and make it in a 9×13 pan? I have tried other recipes like this and doubled and they don’t seem to come out as gooey, just wondered if it was because of doubling the recipe. Thanks Stacey I thoroughly enjoy your site, your such a sweetheart. God bless, Della
Hi Della! This one doesn’t do a great job doubled. I’d recommend making two instead, if you need more.
would love to add some chopped pecans to this…which step would you think they could be added ?
I would sprinkle them on the batter before you add the hot water.
I’ve made this, and it’s wonderful!
So glad to hear!
How do you make the liquid fudge on top of the cake? Thank u
The cake makes its own fudge as it bakes. 🙂
How could I adapt this recipe for my gluten free friends?
Sandy, I wish I could be of more help, but I’m just not an expert in gluten free diets.
I have a new Advantium 240 OTR I’m learning how to use. How would I determine cook times for this yummy recipe?
This looks and sounds amazing, Stacey! I am craving chocolate at this moment…this doesn’t help! 🙂
Sorry to tempt you… but it really is good!
Seriously, gooey chocolate is the best! Yum!
Kari
http://www.sweetteasweetie.com
I know, right!?!?
Question: Did I read the recipe wrong, or miss something? In the ingredients list-you listed 3 Tbsp. cocoa powder, besides the other 1/4 c., but in directions, you only mentioned using 2 Tbsp. cocoa powder (besides the other 1/4 c.)? I hope you can understand what I’ve asked, lol !..sure do want to make this! Thank you very much for your help.
Totally understand. I think I’ve got it fixed now. Just a slip of the fingers. 🙂
Added comment above… the water (1 3/4 cup) added to the top settled at the bottom and there is no cake at the bottom. It seems to be way too much water, is this a typo as well? I baked it for 45 minutes at 350 and I followed the directions completely. I have a bed of chocolate water and a small bit of cake on top . O wish I could add a picture here.
Oh no! I can’t say for sure what happened, but the 1 13/4 cups of water is correct. Did you add the additional cocoa powder with the brown sugar on top?
Yes, I sure followed the instructions 100%. I’m not sure what happened either. Just one of those things I guess lol. I’m for going to try it again though!
I’m so sorry to hear you had trouble, but do hope you’ll try it again!
This a family favorite. I learned that if I pour the hot water into a tablespoon bowl it will deflect the flow and avoid making a hole in the batter. Stacy is correct—the ice cream is a must.
Great tip! Thanks!
Great idea! Thanks for the tip!
my mom used to make almost the same thing when i was little… but i think she used white sugar in place of brown … it was amazing and yea you needed ice cream p
It’s so good, right?!!?
Thank you!!! I can’t wait to try this recipe. I have others, but this one sounds fabulous!!!
Hope you’ll enjoy!
Thanks, Susan! I hope you’ll enjoy it!
Hello Stacey, I’ve made your cake after my sons told me he wanted a cake with chocolate sauce. It seems like ALOT of water and as much as I love fudge, do you think it would ruin it if I add less than 1 3/4 cup of water??