Hot Chocolate Fudge Cake
Recipe video above. Think of it as a sliceable version of Chocolate Self Saucing Pudding - with a LOT more chocolate fudge sauce! The perfect cosy dessert for cool winter days that's easy to make.
Foto: RecipeTin Eats
Ingredients
- 1 cup plain/all-purpose flour ((Note 2))
- 1/3 cup cocoa powder ((unsweetened), sifted (Note 1)30g)
- 3/4 tsp baking powder ((Note 2))
- 3/4 tsp baking soda/bi-carb ((sifted if lumpy) (Note 2))
- 1 cup caster/superfine sugar ((sub ordinary white sugar))
- 1/4 tsp salt
- 1 large egg
- 1/2 cup milk (, full fat, at room temperature)
- 75 g / 5 tbsp unsalted butter (, melted and cooled slightly)
- 1 tbsp oil ((canola, veg or other neutral oil) - keeps cake moist for days)
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 cup thickened / heavy cream, or pure cream ((not low fat, too thin))
- 1 1/4 cups dark chocolate melts or chips ((US: semi-sweet chips) - or finely chopped 60 - 70% cocoa chocolate block (Note 3))
- Vanilla ice cream
Steps
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Preheat oven to 180°C/350°F (160°C fan). Grease a 20cm/8" cake pan with butter then line with paper.
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Whisk Dry ingredients in a large bowl.
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Add Wet - Then add all the Wet ingredients EXCEPT the boiling water. Whisk until combined. Then add the boiling water and whisk until smooth. The batter will be pretty thin.
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Bake 40 min - Pour into the pan. Bake for 40 minutes or until a skewer inserted into the centre comes out mostly clean - a faint smear of batter isn't a bad thing, we're making a fudge cake here!
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Cool in the pan for 10 minutes. Invert onto a plate, then onto a cooling rack or plate right side up. Cool for a further 10 minutes - the cake will still be warm for serving.
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Serving - Cut slices of the warm cake. Top with a scoop of ice cream. Douse with fudge sauce - just shy of 1/4 cup per slice (10 slices). Eat and swoon!
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Heat cream until hot, just before boiling point, using your method of choice - saucepan or microwave.
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Stand 5 min - Put chocolate in bowl. Pour over hot cream. Ensure all chocolate is submerged, then cover with a plate. Leave for 5 minutes.
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Mix - Using a whisk or rubber spatula, mix vigorously until the cream and chocolate combine into a silky chocolate sauce.
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Cool to thicken for 20 minutes. Give it a stir then pour into a jug for serving!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| plain/all-purpose flour | 1 cup | - | - |
| cocoa powder | 0.3333333333333333 cup | Rp 8.000/100g | Rp 6.320 |
| baking powder | 0.75 tsp | Rp 8.000/100g | Rp 300 |
| baking soda/bi-carb | 0.75 tsp | Rp 8.000/100g | Rp 300 |
| caster/superfine sugar | 1 cup | - | - |
| salt | 0.25 tsp | - | - |
| large egg | 1 | - | - |
| milk | 0.5 cup | - | - |
| / 5 tbsp unsalted butter | 75 g | - | - |
| oil | 1 tbsp | - | - |
| vanilla extract | 1 tsp | - | - |
| boiling water | 0.5 cup | - | - |
| thickened / heavy cream | 1 cup | - | - |
| dark chocolate melts or chips | 0.25 cups | - | - |
| Vanilla ice cream | - | - | - |
*Estimated market prices, may vary by region
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