Hot Fudge Cake
Servings 8 servings (may vary)
Calories 442kcal
Ingredients
- 1 cup roughly chopped walnuts or pecans toasted and cooled
- 1 cup all purpose flour
- 3/4 cup granulated sugar
- 3 Tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup whole milk
- 2 Tbsp salted butter melted
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 1/2 cup semi sweet chocolate chips
- Topping:
- 1 cup packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp espresso powder
- 1 3/4 cups hot water (almost boiling)
- vanilla ice cream, whipped cream, maraschino cherries, sprinkles
Instructions
- 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.
- In a medium mixing bowl, use a whisk to sift together flour, granulated sugar, cocoa powder, baking powder and salt. Add milk, melted butter, vanilla and almond extracts. Add 3/4 cup nuts and chocolate chips, mix until fully blended.
- Spray a 9 x 9 inch pan with cooking spray. Pour batter into pan.
- Sprinkle brown sugar and cocoa powder over batter. Dissolve espresso in hot water, then gently pour over the top. Do not stir.
- Bake for 35-40 minutes or just until the top is dry.
- Scoop into bowls, spoon sauce from bottom of pan over cake.
- Serve with vanilla ice cream, sprinkled with additional walnuts, whipped cream and maraschino cherries.
Nutrition
Serving: 1serving | Calories: 442kcal | Carbohydrates: 69g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 113mg | Potassium: 381mg | Fiber: 4g | Sugar: 51g | Vitamin A: 121IU | Vitamin C: 0.2mg | Calcium: 116mg | Iron: 3mg