Hot Fudge Cake

This vintage Hot Fudge Cake is a must-make dessert for any occasion. Serve it straight from the oven while it’s gooey and warm or a la mode topped with vanilla ice cream and your favorite hot fudge sundae toppings.

Ingredients to Make Hot Fudge Cake Recipe

This gooey chocolate hot fudge cake must have been made dozens of times in my Mom’s kitchen when I was growing up. She called it chocolate pudding cake. It’s simple, and made with pantry ingredients that you typically already have on hand. Adding a little espresso powder to amp up the flavor is a slight update but this cake is scrumptious just as it is. Ingredients you’ll need to make Hot Fudge Cake: (Scroll down for full printable recipe card.)

• Flour – All purpose flour forms the base of the cake batter.
• Cocoa Powder – Unsweetened cocoa powder gives it the signature flavor.
• Sugar – Granulated sugar sweetens the cake batter.
• Nuts – Roughly chopped walnuts or pecans add texture and a nutty flavor.
• Leavening – Baking powder and salt give lift to the batter.
• Liquid – Whole milk adds moisture.
• Butter – Butter gives the cake a rich texture and taste.
• Flavorings – Vanilla extract and almond extract balance the chocolate.
• Baking Chips – Semi-sweet chocolate chips. Because chocolate.
• Topping – Light brown sugar, unsweetened cocoa powder, espresso powder, hot water (almost boiling)
• Serve – Vanilla ice cream, whipped cream and maraschino cherries.

How to Make the Best Hot Fudge Cake Recipe

• Toast the Nuts – Preheat oven to 350°F. Spread chopped nuts in a single layer on a baking sheet. Toast for 6-8 minutes, then set aside to cool.
• Sift Dry Ingredients – Use a whisk to sift together flour, granulated sugar, cocoa powder, baking powder and salt.
• Add Wet Ingredients – To the flour mixture add milk, melted butter, vanilla and almond extracts.
• Nuts and Chocolate Chips – Add 3/4 cup nuts and chocolate chips, mix until fully blended.
• Prepare Pan – Spray a 9×9-inch pan with cooking spray. Pour the cake batter into the pan.
• Make Brown Sugar-Cocoa Mixture – Sprinkle brown sugar and cocoa powder over batter. Dissolve espresso in hot water, then gently pour over the top of the cake batter. Do not stir.
• Oven – Bake per the recipe until the top appears dry.
• Serve – Scoop into bowls, spoon sauce from bottom of pan over cake with a scoop of vanilla ice cream, sprinkled with additional walnuts, whipped cream and maraschino cherries.

Tips for Making Chocolate Fudge Cake

• Kitchen Equipment You’ll Need: Large bowl, medium bowl, whisk, measuring cups and spoons, large spoon or hand mixer, sheet pan and square 9×9-inch square baking pan.
• Don’t Overbake: The biggest mistake you can make with this hot fudge cake is to overbake it. It’s supposed to be gooey and a bit runny, that’s the whole point of this type of recipe. Think of it as a pudding cake.
• How to Serve Hot Fudge Cake: Top this cake with a big scoop of vanilla ice cream and whipped cream with a maraschino cherry and you’ve got the makings of a hot fudge sundae.

Recipe Variations

• Nuts: You can use walnuts, pecans or almonds for this fudge cake. You can also omit the nuts altogether.
• Eggs: There are no eggs in this hot fudge cake, that’s not an omission.
• Baking Chips: You can use milk chocolate chips or dark chocolate chips in place of semisweet chocolate chips.
• Espresso Powder: Espresso isn’t an ingredient that would have been in the original version of this chocolate cake. It adds a depth of flavor without making it taste like mocha. You can use instant coffee or omit it, if that’s your preference. Either way, the amount of hot water wouldn’t change.

Storage and Leftovers

• Leftovers: Store leftover Hot Fudge Cake chilled in an airtight container or covered with plastic wrap chilled in the refrigerator for up to 3 days.
• Reheating: Reheat gently in the microwave in single serving portions and enjoy with vanilla ice cream.
• Freezer: You can freeze this cake but it will change the texture considerably. The cake will still taste delicious, though. Thaw it overnight in the fridge and reheat just before serving.

More Southern Style Chocolate Cake Recipes to Make

I can’t imagine any gathering that wouldn’t benefit from chocolate cake. You know the saying, eat cake, it’s somebody’s birthday somewhere. More chocolate cake recipes you may like to make:

• Flourless Chocolate Cake topped with fresh cream and berries is a bistro style dessert.
• Chocolate Mayonnaise Cake is topped with a fudgy icing and chocolate curls.
• Double Fudge Mississippi Mud Cake is ooey gooey goodness.
• Cherry Coca Cola Cake is a twist on a Southern classic.
• Chocolate Sour Cream Pound Cake is dense and fudgy.
• Triple Chocolate Cake Pops from Ghiradelli Chocolate.

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Helpful Kitchen Items:

• Mixing Bowls
• 9×9-inch Baking Dish
• Measuring Set
• Mixer