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.
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.
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!
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!
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. 🙂
Seriously, gooey chocolate is the best! Yum!
Kari
http://www.sweetteasweetie.com
I know, right!?!?
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!
I have a new Advantium 240 OTR I’m learning how to use. How would I determine cook times for this yummy recipe?
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.
How do you make the liquid fudge on top of the cake? Thank u
The cake makes its own fudge as it bakes. 🙂
I’ve made this, and it’s wonderful!
So glad to hear!
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.
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.
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!