Name: Hot Chocolate Fudge Cake
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: Western
Ingredients: 1 cup plain/all-purpose flour; ⅓ cup unsweetened cocoa powder, sifted; ¾ tsp baking powder; ¾ tsp baking soda; 1 cup caster sugar (or white sugar); ¼ tsp salt; 1 large egg, room temperature; ½ cup full-fat milk, room temperature; 75 g (5 tbsp) unsalted butter, melted and slightly cooled; 1 tbsp neutral oil (canola, vegetable, etc.); 1 tsp vanilla extract; ½ cup boiling water; 1 cup thickened/heavy cream (not low-fat); 1 ¼ cups dark chocolate melts or chips (or finely chopped 60–70% cocoa chocolate); Vanilla ice cream (for serving)

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Short description

This hot chocolate fudge cake is rich, moist, and deeply chocolaty, baked until just set for a fudgy texture and served warm with silky homemade chocolate fudge sauce. Paired with vanilla ice cream, it’s the ultimate indulgent dessert.

Why You’ll Love This Recipe

A luscious chocolate cake with a fudgy, melt-in-your-mouth texture.
Easy-to-make chocolate fudge sauce for drizzling.
Perfect warm dessert for dinner parties or cozy nights in.
Keeps well and stays moist thanks to butter, oil, and milk.
Pairs beautifully with ice cream or whipped cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake

1 cup plain/all-purpose flour
⅓ cup cocoa powder (unsweetened), sifted
¾ teaspoon baking powder
¾ teaspoon baking soda
1 cup caster sugar (or white sugar)
¼ teaspoon salt
1 large egg, room temperature
½ cup full-fat milk, room temperature
75 g (5 tablespoons) unsalted butter, melted and slightly cooled
1 tablespoon neutral oil (canola, vegetable, etc.)
1 teaspoon vanilla extract
½ cup boiling water

For the chocolate fudge sauce

1 cup thickened/heavy cream (not low-fat)
1 ¼ cups dark chocolate melts or chips (or finely chopped 60–70% cocoa chocolate)

For serving

Vanilla ice cream

Directions

Make the cake

Preheat oven to 180°C / 350°F (160°C fan). Grease and line a 20 cm / 8-inch round cake pan.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, sugar, and salt.
Add egg, milk, melted butter, oil, and vanilla. Whisk until combined.
Add boiling water and whisk until smooth (batter will be thin).
Pour batter into prepared pan and bake for 40 minutes, or until a skewer inserted comes out mostly clean (a faint smear is okay for a fudgy cake).
Cool in the pan for 10 minutes, then invert onto a plate and transfer to a cooling rack. Cool another 10 minutes before serving warm.

Make the chocolate fudge sauce

Heat cream until hot but not boiling.
Place chocolate in a bowl, pour hot cream over, cover with a plate, and let sit 5 minutes.
Stir or whisk until smooth and glossy. Let cool for 20 minutes to thicken slightly.

Serve

Slice warm cake, top with vanilla ice cream, and drizzle generously with fudge sauce.

Servings and timing

Serves 10.
Preparation time: 15 minutes.
Baking time: 40 minutes.
Cooling and sauce prep: 30 minutes.
Total time: about 1 hour 25 minutes.

Variations

Add a teaspoon of espresso powder to enhance the chocolate flavor.
Sprinkle chopped nuts or chocolate chunks into the batter.
Replace vanilla with orange zest for a chocolate-orange twist.
Swap fudge sauce for salted caramel sauce for variety.
Make individual cakes in ramekins for single-serve desserts.

Storage/Reheating

Store cake in the fridge for 5–7 days, covered. Warm before serving.
Fudge sauce keeps for up to 1 week in the fridge. Reheat gently to melt.
Both cake and sauce can be frozen for up to 3 months.

FAQs

1. Can I make this cake ahead of time?

Yes, the cake can be baked a day or two ahead. Warm slices before serving.

2. Why is my batter so thin?

This is normal—boiling water creates a moist, fudgy texture.

3. Can I use self-raising flour?

Yes, but omit baking powder and baking soda. The cake may not rise as much but will still be delicious.

4. Can I make this recipe without eggs?

Yes, replace the egg with a flax egg or commercial egg replacer.

5. What type of cocoa powder works best?

Both natural and Dutch-processed cocoa powder work. Dutch-processed will give a deeper color and flavor.

6. Can I use milk chocolate instead of dark for the sauce?

Yes, but it will be sweeter and less rich.

7. How do I know when the cake is done?

Insert a skewer—if it comes out with a few moist crumbs, it’s ready.

8. Can I bake this in a larger pan?

Yes, but baking time will be shorter—start checking at 30 minutes.

9. Can I serve this cake cold?

Yes, but it’s best warm with melting ice cream and sauce.

10. Can I double the recipe?

Yes, bake in two pans or a larger pan, adjusting the time as needed.

Conclusion

Hot chocolate fudge cake is a decadent dessert that’s easy to make yet feels special. With its fudgy crumb, silky chocolate sauce, and a scoop of ice cream, it’s a true crowd-pleaser for any occasion. Perfect for when you want indulgence in every bite.