I can’t tell you how good this Hot Fudge Cake tastes. The soft, moist chocolate cake combined with the creamy, delicious fudge sauce is pure chocolate heaven.
I’ve seen this cake called Chocolate Cobbler, but I’ve always thought of cobbler as having more of a pie-like crust, so I just can’t associate this rich, gooey chocolate dessert with a cobbler. To me, it will always be Hot Fudge Cake!
It’s also incredibly easy to make and uses simple ingredients you probably already have in your pantry.
Hot Fudge Cake
Yield: About 6–8 servings
Cake
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons sour cream, optional
Fudge Topping
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups very hot water
Directions
- Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish.
- In a large bowl, whisk together the granulated sugar, flour, cocoa powder, baking powder, and salt.
- Add the milk, melted butter, vanilla, and sour cream. Stir just until combined and smooth.
- Spread the batter evenly in the prepared baking dish.
- In a small bowl, combine the brown sugar, granulated sugar, and cocoa powder. Sprinkle the mixture evenly over the cake batter.
- Slowly pour the hot water evenly over the top. Do not stir.
- Bake for 30–35 minutes, or until the cake portion is set. Do not overbake—the fudgy sauce underneath is part of the dessert.
- Remove from the oven and let stand for at least 15 minutes. This gives the hot fudge sauce time to thicken slightly.
- Serve warm, spooning some of the fudge sauce from the bottom of the dish over each serving. Top with vanilla ice cream, toffee ice cream, or your favorite flavor.
Note: The sour cream is optional. The cake will still work without it, but I like adding it because it makes the cake especially moist and rich.
Cake
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons sour cream, optional
Fudge Topping
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups very hot water
Directions
- Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish.
- In a large bowl, whisk together the granulated sugar, flour, cocoa powder, baking powder, and salt.
- Add the milk, melted butter, vanilla, and sour cream. Stir just until combined and smooth.
- Spread the batter evenly in the prepared baking dish.
- In a small bowl, combine the brown sugar, granulated sugar, and cocoa powder. Sprinkle the mixture evenly over the cake batter.
- Slowly pour the hot water evenly over the top. Do not stir.
- Bake for 30–35 minutes, or until the cake portion is set. Do not overbake—the fudgy sauce underneath is part of the dessert.
- Remove from the oven and let stand for at least 15 minutes. This gives the hot fudge sauce time to thicken slightly.
- Serve warm, spooning some of the fudge sauce from the bottom of the dish over each serving. Top with vanilla ice cream, toffee ice cream, or your favorite flavor.
Note: The sour cream is optional. The cake will still work without it, but I like adding it because it makes the cake especially moist and rich.