Hot Fudge Cake
Hot Fudge Cake is hot fudge sauce poured over the perfect chocolate cake ~ it’s not just a dessert, it’s an experience!
Servings: 16 servings
Equipment
- 9x13 baking pan
Ingredients
Dry Ingredients
- 1 3/4 cup all purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk (half and half or milk work fine, too!)
- 1/2 cup vegetable oil
- 1 Tbsp vanilla extract
- 1 cup hot coffee
For the hot fudge frosting*
- 1 cup (heaping) chocolate chips or chopped chocolate, either milk, semi sweet, dark, or bittersweet
- 1/2 cup unsalted butter
- 2 cups confectioner’s sugar
- 12 oz evaporated milk
- 1/8 tsp salt
- 1 Tbsp vanilla extract
Instructions
For the cake
- Preheat oven to 350F. Butter your 9x13 pan.
- Whisk all the dry ingredients together well in a large bowl.
- In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee.
- Slowly add the wet ingredients to the dry ingredients, mixing as you go. Once incorporated, add the hot coffee, and mix everything until there are no pockets of dry flour left. The batter will be very thin.
- Turn the batter into your prepared pan and bake for 35 minutes until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it.
For the frosting
- Melt the butter, chocolate, and salt in a medium heavy bottomed saucepan over low heat. Add in the sugar and milk and bring up to a boil.
- Lower the heat and cook for about 6 minutes, stirring constantly. Remove from heat and stir in the vanilla.
- Pour the hot fudge sauce over the cake and spread out with an offset spatula. Allow to set for about 10 minutes before slicing.
- Store leftover cake in the refrigerator for up to 4 days.
Notes
*You may have extra hot fudge sauce, depending on how thickly you want to coat your cake. No worries, you can use it on ice cream, or over pound cake, or just finish it up with a spoon!
Nutrition
Calories: 442 kcal · Carbohydrates: 62 g · Protein: 6 g · Fat: 20 g · Saturated Fat: 9 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 5 g · Trans Fat: 0.3 g · Cholesterol: 47 mg · Sodium: 352 mg · Potassium: 270 mg · Fiber: 3 g · Sugar: 47 g · Vitamin A: 292 IU · Vitamin C: 0.4 mg · Calcium: 104 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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