Hot chocolate fudge cake

I know this is a great dessert for sweater weather. But holy moly. It’s so good, I’ll wager that after you’ve made it once, you’ll make it over and over again regardless of the weather. Let me paint the picture for you. A warm slice of soft chocolate cake, moist in a way that cakes can only be when warm. A scoop of melty vanilla ice cream on top.

Then you douse – douse, my friends! – with hot chocolate fudge sauce. The ice cream starts to melt, and you get beautiful swirls of chocolate with white streaks pooling around your cake. You dig in with a spoon, getting a big scoop of cake soaked with the chocolate sauce and melted ice cream, and that first bite, that first glorious bite…..

Ingredients:

Dry:

  • 1 cup plain/all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda/bi-carb
  • 1 cup caster/superfine sugar
  • 1/4 tsp salt

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    Wet:

  • 1 large egg
  • 1/2 cup milk
  • 75g / 5 tbsp unsalted butter
  • 1 tbsp oil
  • 1 tsp vanilla extract
  • 1/2 cup boiling water

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    Chocolate fudge sauce:

  • 1 cup thickened / heavy cream, or pure cream
  • 1 1/4 cups dark chocolate melts or chips

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    Serving:

  • Vanilla ice cream

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    Instruction

  • Preheat oven to 180°C/350°F (160°C fan). Grease a 20cm/8" cake pan with butter then line with paper.
  • Whisk Dry ingredients in a large bowl.
  • 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.
  • 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!
  • 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.
  • 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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    Chocolate fudge sauce (makes 2 cups):

  • Heat cream until hot, just before boiling point, using your method of choice – saucepan or microwave.
  • 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.
  • Mix – Using a whisk or rubber spatula, mix vigorously until the cream and chocolate combine into a silky chocolate sauce.
  • Cool to thicken for 20 minutes. Give it a stir then pour into a jug for serving!



    • Recipe by Nagi