Hot Fudge Cake

Hot Fudge Cake is a magical dessert: a tender, chocolatey cake layer rises on top while a rich, molten fudge sauce forms underneath during baking. When you scoop it into bowls, you get cake on top and warm, gooey chocolate pudding below — especially delicious when served with vanilla ice cream or whipped cream. It’s comfort dessert at its finest. 

Why You’ll Love This Recipe

• Self-saucing magic: No need to prepare a separate sauce — the cake bakes itself into a fudgy, pudding-like bottom layer.
• Simple ingredients & easy prep: Uses everyday pantry staples and comes together in about 15 minutes.
• Warm and comforting: Fresh from the oven, it’s melty, chocolatey, and ideal for serving with ice cream or whipped cream. 
• Great for gatherings: Easy to scale and share — perfect for cozy dinners, potlucks, or a chocolatey treat.

Ingredients

• 1 1/4 cups granulated sugar – divided
• 1 cup all purpose flour
• 2/3 cup natural cocoa powder – divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/3 cup unsalted butter, melted
• 1 1/2 teaspoons vanilla extract
• 1/2 cup brown sugar, packed
• 1 1/4 cups HOT water

Directions

1. Make the cake batter
   • In a large mixing bowl, combine ¾ cup of the granulated sugar, the all purpose flour, ¼ cup of the cocoa powder, the baking powder, and salt. Stir until evenly blended. 
   • Add the milk, melted butter, and vanilla extract to the dry ingredients. Mix well — use a hand mixer or whisk — until the batter is smooth and lump-free. 
   • Pour the batter into the prepared baking dish and spread it evenly. 
2. Preheat and prep pan
   • Preheat oven to 350°F (177°C). 
   • Spray a 9-inch square baking dish with cooking spray (or butter and flour it). Set aside. 
3. Prepare the topping that becomes the fudge sauce
   • In a small bowl, combine the remaining ½ cup granulated sugar, the remaining ⅓ cup cocoa powder, and the packed brown sugar. Stir to mix thoroughly. 
   • Sprinkle this sugar-cocoa mixture evenly over the cake batter in the pan. Do not stir — just let it sit on top of the batter. 
4. Add the hot water (the “magic” step)
   • Carefully and slowly pour 1 1/4 cups HOT water over the top of the sugar-cocoa layer. Pour gently and evenly so you don’t disturb the batter underneath. Do not stir. 
5. Bake
   • Place the pan in the preheated oven and bake for 32–35 minutes, or until the top cake layer looks mostly set but still slightly soft in the center. The sauce beneath will still be liquid — that’s how it should be. 
   • Once baking time is up, remove from oven and let stand for 10 minutes before serving. This resting time helps the sauce settle and thicken a little. 
6. Serve
   • Scoop into individual bowls so each serving has both cake and the gooey fudge sauce underneath.
   • For an indulgent finish, top with vanilla ice cream, whipped cream, or even a drizzle of extra hot fudge or caramel. 

Pro Tips and Variations

• Use natural (non-Dutch) cocoa powder, as the recipe depends on its acidity for the self-saucing reaction. 
• Pour the hot water slowly and evenly to avoid disturbing the batter — this ensures the cake floats and the sauce forms beneath. 
• For a richer twist, replace part of the hot water with hot coffee — deepen the chocolate flavor.
• Add a pinch of ground cinnamon or espresso powder to the batter for a more complex flavor.
• For a nutty variation, sprinkle chopped pecans or walnuts on top before baking (they’ll toast slightly while baking).

Serving Suggestions

• Serve warm with a generous scoop of vanilla ice cream — the contrast of warm cake and cold ice cream is irresistible.
• Add a drizzle of homemade hot fudge or caramel sauce on top for extra decadence.
• Dust with powdered sugar or top with a dollop of whipped cream and chocolate shavings for a dessert-worthy look.

Storage / Reheating

• Best eaten fresh: The cake is at its best warm, right after baking. The sauce is molten then. 
• Leftovers: If you have leftovers, cover and store in the refrigerator for up to 1–3 days. 
• Reheating: Warm individual portions briefly in the microwave (10–15 seconds) — or serve cold with ice cream for a fudgier texture.
• Freezing: Not recommended — the sauce texture and moisture may suffer. 

Conclusion

This Hot Fudge Cake is a beautiful example of kitchen magic — simple ingredients transform into a sumptuous dessert where the cake rises and the sauce self-forms underneath. It’s easy, comforting, indulgent, and perfect for chocolate lovers. Serve it warm with ice cream for a classic dessert experience that never disappoints.

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