Indulge your senses with the ultimate dessert experience: the Fudge Bottomed Chocolate Cake! This luscious creation combines a rich, moist chocolate cake with a decadent layer of gooey fudge that will leave you craving more. Perfect for any occasion, this cake is not just a treat; it's an experience that will have your family and friends begging for seconds. With just 50 minutes from start to finish, you can whip up this chocolate masterpiece that promises to impress and delight. Ready to dive into a world of chocolatey bliss? Let’s get baking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate bowl, whisk together the melted unsalted butter, eggs, and vanilla extract until smooth and well combined. The melted butter should be slightly cooled to prevent scrambling the eggs.
- Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or rubber spatula until just combined. Be careful not to overmix, as this can make the cake tough.
- Slowly add the boiling water to the batter, stirring gently. The batter will become very thin, which is normal for this recipe. The hot water helps activate the cocoa and creates a rich, moist texture.
- Sprinkle the chocolate chips evenly across the bottom of the prepared baking pan. This creates the signature "fudge bottom" layer of the cake.
- Carefully pour the liquid batter over the chocolate chips, ensuring they remain evenly distributed across the bottom of the pan.
- Place the pan in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake. It should come out with a few moist crumbs, but not completely wet.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. The chocolate chips will create a gooey, fudgy layer at the bottom of the cake as it cools.
- Once cooled, cut into 12 equal servings. For best results, use a sharp knife and clean it between cuts to get neat slices.
- Optional: Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving for extra indulgence.
Tips
- Prep Your Pan: Make sure to grease your baking pan thoroughly to prevent any sticking. You can also line the bottom with parchment paper for extra assurance.
- Sift Dry Ingredients: Sifting the flour, cocoa powder, and other dry ingredients not only helps eliminate lumps but also aerates the mixture for a lighter cake.
- Cool Your Butter: Allow the melted butter to cool slightly before adding it to the eggs. This prevents the eggs from cooking and ensures a smooth batter.
- Mix Gently: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Use Boiling Water: The addition of boiling water is crucial as it activates the cocoa powder, resulting in a richer flavor and a moist cake.
- Check for Doneness: Insert a toothpick into the center of the cake. It should come out with a few moist crumbs but not wet batter. This indicates the cake is perfectly baked.
- Let It Cool: Allow the cake to cool in the pan for at least 15-20 minutes to set the fudge layer before slicing. This helps maintain the gooey texture.
- Serve with Style: For an extra touch of indulgence, dust with powdered sugar or serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 85mg
