Prepare to embark on a decadent journey that will make your taste buds dance with pure chocolate bliss! This Chocolate Hot Fudge Sundae Cake is not just a dessert – it's a magical experience that transforms a simple cake into a gooey, irresistible treat that will have everyone begging for seconds. Imagine a warm, rich chocolate cake with a secret layer of molten hot fudge that creates an unexpected, mind-blowing pudding-like texture that's guaranteed to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup hot fudge sauce
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or a 9-inch round cake pan with butter or non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt. Whisk the dry ingredients until well combined and no lumps remain.
- Create a well in the center of the dry ingredients. Pour in the milk, vegetable oil, and vanilla extract. Using a whisk or spatula, mix the wet and dry ingredients until a smooth batter forms. Be careful not to overmix.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. The batter will be relatively thin.
- Warm the hot fudge sauce slightly so it's more pourable. Carefully drizzle the hot fudge sauce over the top of the cake batter, creating a swirled pattern.
- Place the pan in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted near the center comes out with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. The hot fudge sauce will have created a gooey, pudding-like layer at the bottom of the cake.
- Serve the cake warm, scooping portions directly from the pan. Top each serving with a generous scoop of vanilla ice cream, which will melt slightly into the warm cake.
- For an extra indulgent touch, drizzle additional warm hot fudge sauce over the ice cream just before serving.
- Store any leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat individual servings in the microwave for 15-20 seconds before serving.
Tips
- Use high-quality cocoa powder for the most intense chocolate flavor.
- Make sure to warm the hot fudge sauce slightly to ensure easy drizzling and better integration with the cake batter.
- Don't overmix the batter – mix just until the ingredients are combined to keep the cake tender.
- Use a toothpick test to check cake doneness, looking for moist crumbs rather than a completely clean pick.
- Serve immediately for the best texture and temperature contrast between the warm cake and cold ice cream.
- For an extra indulgent touch, use premium vanilla ice cream or add a sprinkle of sea salt on top.
- If you're making this ahead of time, gently reheat individual portions to restore the cake's warm, gooey texture.
Nutrition Facts
Calories: 312kcal
Carbohydrates: 52g
Protein: 3g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 5mg
