Hot Chocolate Fudge Cake
Hot Chocolate Fudge Cake
Ingredients
For the Chocolate Cake
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup hot coffee
For the Hot Chocolate Soak
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
For Serving
- 4 scoops vanilla ice cream, as needed
- 1/4 teaspoon flaky sea salt, for sprinkling
- 1 ounce chocolate, for grating (optional garnish)
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch rectangular baking dish.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until well combined and smooth.
⏱️ 5 min
- 3
To the wet ingredients, add the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk the ingredients together until just combined. The batter will be very thick at this stage.
⏱️ 5 min
- 4
Pour the hot coffee into the thick batter. Continue whisking until the batter is smooth and has a thinner, pourable consistency. Be careful not to overmix.
⏱️ 3 min
- 5
Pour the cake batter evenly into the prepared baking dish. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 6
While the cake bakes, prepare the hot chocolate soak. In a medium saucepan, combine the milk, granulated sugar, unsweetened cocoa powder, unsalted butter, and vanilla extract.
⏱️ 5 min
- 7
Place the saucepan on a burner over medium heat. Whisk continuously until the mixture is hot, the sugar is dissolved, and the butter is melted, forming a rich chocolate sauce. Do not boil. Remove from heat and set aside.
⏱️ 5 min
- 8
Prepare the chocolate ganache. In a heatproof metal bowl, combine the heavy cream and semi-sweet chocolate chips. Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate chips are melted and the mixture is smooth.
⏱️ 5 min
- 9
Alternatively, heat the heavy cream in a microwave-safe bowl until just simmering (do not boil). Pour the hot cream over the chocolate chips, let sit for 2-3 minutes, then whisk until smooth and velvety.
⏱️ 2 min
- 10
Once the cake is out of the oven and still warm, use a wooden skewer or the handle of a spoon to poke numerous holes across the entire surface of the cake, going almost to the bottom.
⏱️ 3 min
- 11
Evenly pour the warm hot chocolate soak over the warm, poked cake, allowing the sauce to melt into the cracks and moisten the crumb. Let it sit for a few minutes to absorb.
⏱️ 2 min
- 12
Pour the prepared chocolate ganache over the soaked cake. Use an offset spatula or the back of a spoon to gently spread the ganache evenly over the top of the cake.
⏱️ 2 min
- 13
If desired, grate some chocolate over the top of the ganache for an additional garnish.
⏱️ 1 min
- 14
Serve the hot chocolate fudge cake warm or chilled with a scoop of vanilla ice cream and a sprinkle of flaky sea salt.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Chocolate Fudge Cake
For the Chocolate Cake
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup hot coffee
For the Hot Chocolate Soak
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
For Serving
- 4 scoops vanilla ice cream, as needed
- 1/4 teaspoon flaky sea salt, for sprinkling
- 1 ounce chocolate, for grating (optional garnish)
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch rectangular baking dish.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until well combined and smooth.
⏱️ 5 min - 3
To the wet ingredients, add the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk the ingredients together until just combined. The batter will be very thick at this stage.
⏱️ 5 min - 4
Pour the hot coffee into the thick batter. Continue whisking until the batter is smooth and has a thinner, pourable consistency. Be careful not to overmix.
⏱️ 3 min - 5
Pour the cake batter evenly into the prepared baking dish. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 6
While the cake bakes, prepare the hot chocolate soak. In a medium saucepan, combine the milk, granulated sugar, unsweetened cocoa powder, unsalted butter, and vanilla extract.
⏱️ 5 min - 7
Place the saucepan on a burner over medium heat. Whisk continuously until the mixture is hot, the sugar is dissolved, and the butter is melted, forming a rich chocolate sauce. Do not boil. Remove from heat and set aside.
⏱️ 5 min - 8
Prepare the chocolate ganache. In a heatproof metal bowl, combine the heavy cream and semi-sweet chocolate chips. Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate chips are melted and the mixture is smooth.
⏱️ 5 min - 9
Alternatively, heat the heavy cream in a microwave-safe bowl until just simmering (do not boil). Pour the hot cream over the chocolate chips, let sit for 2-3 minutes, then whisk until smooth and velvety.
⏱️ 2 min - 10
Once the cake is out of the oven and still warm, use a wooden skewer or the handle of a spoon to poke numerous holes across the entire surface of the cake, going almost to the bottom.
⏱️ 3 min - 11
Evenly pour the warm hot chocolate soak over the warm, poked cake, allowing the sauce to melt into the cracks and moisten the crumb. Let it sit for a few minutes to absorb.
⏱️ 2 min - 12
Pour the prepared chocolate ganache over the soaked cake. Use an offset spatula or the back of a spoon to gently spread the ganache evenly over the top of the cake.
⏱️ 2 min - 13
If desired, grate some chocolate over the top of the ganache for an additional garnish.
⏱️ 1 min - 14
Serve the hot chocolate fudge cake warm or chilled with a scoop of vanilla ice cream and a sprinkle of flaky sea salt.
⏱️ 1 min