Hot Chocolate Fudge Cake

There’s something about warm chocolate cake that just makes everything feel okay again. On a chilly evening, this hot chocolate fudge cake has become my go-to. It’s like a cozy hug in dessert form. Think of it as a cross between a gooey self-saucing pudding and a rich chocolate cake—except it comes with its own jug of thick, pourable chocolate ganache. Honestly, once you try this, you might stop ordering dessert when you go out because nothing else compares.

Why This Cake Hits the Spot

I first made this on a whim one winter night when we were craving something chocolatey but didn’t want the fuss of layers, frosting, or anything too fancy. This cake is baked in one layer, served warm, and paired with the simplest chocolate sauce I’ve ever made—just cream and chocolate.

What I love most is how easy it is. You don’t even need a mixer. Just a bowl, a whisk, and some pantry staples. The texture? Moist, soft, and melty when warm. That first bite, with ice cream slowly melting into the sauce, is pure magic. I’ve lost count of how many times we’ve made this “just because.”

What You’ll Need for the Cake

Dry Ingredients

• Flour: Just regular all-purpose flour works great.

• Baking soda and baking powder: The combo gives you a nice rise and a soft crumb. If you only have one, it still works—just adjust the quantity.

• Cocoa powder: Go for plain unsweetened. If you’ve got Dutch-processed, that’s fine too.

• White sugar: Caster sugar dissolves easily, but granulated sugar does the job.

• Salt: Just a pinch brings out all the chocolatey goodness.

Wet Ingredients

• Butter and oil: Butter for flavor, oil to keep it moist. I’ve tested it with just butter—it’s still good, but the oil makes a difference for leftovers.

• Egg: One large egg at room temp.

• Vanilla extract: Adds a warm note that really compliments the cocoa.

• Boiling water: This is key—it helps the cocoa “bloom” and makes the cake taste even more chocolaty.

The Hot Chocolate Fudge Sauce

This is not your everyday sauce. It’s rich, glossy, and ridiculously easy. I use it not just for this cake but also to drizzle over pancakes, ice cream, or even toast on indulgent mornings.

You’ll Need:

• Dark chocolate: I usually use baking chocolate chips or melts. If you have a bar of dark chocolate (50–70%), chop that up and use it.

• Cream: Full-fat heavy cream only. Anything lighter and the sauce won’t be thick enough.

The ratio here is slightly more chocolate-heavy so it’s thicker than regular ganache. When warm, it’s perfectly pourable and coats everything beautifully.

How I Make This Cake (Step-by-Step)

1. Mix Up the Cake Batter

• Whisk all the dry ingredients in one bowl.

• Add in the wet ingredients (except hot water) and whisk to combine.

• Pour in the boiling water and whisk until smooth. The batter will be a bit runny—that’s normal.

• Pour into a lined 8-inch round pan. Avoid using a springform pan here—this batter is thin and could leak.

2. Bake It

• Bake at 350°F (180°C) for about 40 minutes. A toothpick should come out mostly clean, but a bit of dampness is okay. It’s meant to be soft and fudgy.

• Let it cool in the pan for 10 minutes. Then turn it out and let it rest another 10 before slicing. It’ll still be warm and perfect.

3. Make the Chocolate Sauce

• Heat your cream until steaming.

• Pour it over your chocolate in a bowl. Let it sit for 5 minutes, then gently stir until smooth.

• Let the sauce cool for 20–30 minutes—it’ll thicken a bit as it cools, but still stay pourable.

• Give it a final stir and pour into a jug for serving.

How I Serve It

This is where it gets fun. I like to cut generous slices of the cake, put them in a shallow bowl, top with a scoop of vanilla ice cream, and then drown it in warm chocolate sauce. The ice cream melts into the sauce and creates this swirly, glossy mess that tastes like something you’d get at a fancy restaurant. But it’s all from your own kitchen.

Storage Tips (If You Have Leftovers!)

• Cake: Stores well in the fridge for up to 7 days. Thanks to the oil, it stays soft even after reheating.

• Sauce: Will firm up in the fridge but softens beautifully when microwaved. It’ll keep for about a week—just keep an eye on your cream’s expiration date.

I’ve even frozen individual slices of cake with sauce drizzled over and reheated them in the microwave for a midweek treat. Totally worth it.

Yield: 12

Hot Chocolate Fudge Cake

Print

A cozy, fudgy chocolate cake that’s rich, saucy, and made for those chilly nights. Imagine the lovechild of a warm chocolate cake and a self-saucing pudding—only more indulgent and utterly irresistible. Best part? It’s easier to make than it looks.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 20 minutes

Total Time 1 hour 15 minutes

Ingredients

For the cake:

• 1 cup superfine (caster) sugar
• ¾ tsp baking powder
• 1 tsp vanilla extract
• ¾ tsp baking soda (bi-carb), sifted if lumpy
• ⅓ cup unsweetened cocoa powder, sifted
• 1 large egg, at room temperature
• ½ cup full-fat milk, at room temperature
• 75g unsalted butter, melted and slightly cooled (about 5 tbsp)
• 1 tbsp neutral oil (like canola or vegetable)
• ¼ tsp salt
• 1 cup all-purpose (plain) flour
• ½ cup boiling water

For the fudge sauce:

• 1 cup heavy (thickened) cream
• 1¼ cups dark chocolate chips or melts (or finely chopped dark chocolate, 60–70% cocoa)

For serving:

• Vanilla ice cream (optional but highly recommended!)

Instructions

1. Start by preheating your oven to 180°C (350°F), or 160°C if using a fan oven. Butter an 8-inch (20cm) cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sugar, and salt until everything is well combined.
3. Add the egg, milk, vanilla, melted butter, and oil. Mix until just combined, then pour in the boiling water and whisk until the batter is smooth. It’ll look a bit runny—that’s exactly what you want.
4. Pour the mixture into the prepared pan and bake for about 40 minutes. You’re looking for a mostly clean skewer with a slightly sticky smear—that's your cue for that fudge-like texture.
5. Let the cake cool in the pan for 10 minutes before turning it out onto a plate, then flip again so it's right side up. Cool for another 10 minutes or so. It should still be gently warm when served.
6. To make the chocolate fudge sauce, heat the cream until it’s just about to simmer. Pour it over the chopped chocolate in a heatproof bowl, making sure all the chocolate is submerged. Cover with a plate and let it sit undisturbed for 5 minutes.
7. Once the time’s up, stir until the chocolate melts into a glossy, pourable sauce. Let it cool for about 20 minutes to thicken slightly.
8. To serve, cut warm slices of cake, top with vanilla ice cream, and drizzle generously with the warm fudge sauce—just under ¼ cup per slice works beautifully.

Notes

• This cake keeps well in the fridge for up to 5–7 days and stays moist thanks to the touch of oil. Reheat slices in the microwave before serving. The fudge sauce can be refrigerated for a week—just warm it up again when ready to serve. Both the cake and sauce also freeze beautifully for up to 3 months.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 195Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 36mgSodium 182mgCarbohydrates 15gFiber 2gSugar 11gProtein 3g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

This cake has become one of those recipes I always go back to. It’s simple, indulgent, and perfect whether it’s cold outside or you just need something chocolatey in your life. Once you try it, I promise it’ll find a permanent spot in your dessert rotation.

Try other Fudge recipes:

• Hershey’s Old Fashioned Cocoa Fudge
• 5 Minute Chocolate Fudge
• Dairy Free Fudge