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Dairy
Easy
45 Minutes
Diets 
My niece Gitel gave me this recipe so many years ago that some of the words are erased! I like making it when I’m short on time (when are we not?!) and need a dessert that can be made 1-2-3 with minimal mess. It results in a warm, pudding-like cake with a crunchy top and irresistible flavor. Ask the photographer and stylist. They had a field day with it!
1 cup flour
scant 3/4 cup sugar
6 tablespoons Gefen Cocoa, divided
2 teaspoons Haddar Baking Powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons oil
1 teaspoon Gefen Vanilla Extract
3/4 cup brown sugar
1 and 3/4 cups boiling water
whipped cream
ice cream
caramel topping (optional)
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Combine flour, sugar, two tablespoons cocoa, baking powder, and salt in a medium-sized bowl.
Add milk, oil, and vanilla and whisk together. Spread evenly on bottom of an ungreased 9-inch square pan (if desired, line with Gefen Parchment Paper).
Mix brown sugar and the rest of the cocoa and sprinkle over batter. Gently pour hot water over the entire pan. Do not stir!
Bake for 35-40 minutes. Serve warm with whipped cream and/or ice cream, and top with ready-made caramel topping, if desired.
Photography: Daniel Lailah Food Styling: Amit Farber
How Would You
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How to bake? Can you bake this in individual servings?
Hi Miriam.
I asked Brynie what she thought about serving it in ramekins. The dividing up of the batter combined with the water division would make it a bit complicated to divide. How about serving it in ramekins once it’s done. The ice cream on top will cover it.
Room temp? Will this be good at room temp?
Nothing could really be bad about Hot Fudge anything, any temp…. But to answer your question, I would say that if it’s being brought to room temp after just being baked it should be great. However, if it’s being brought up to room temp from the fridge, then the center might not have the same softness. Either way, when you make it, invite me for dessert!
Hot Fudge Cake! Yum What is the best way to keep this warm to serve on Friday night?
I put a metal pan on my hot plate inverted and then when I am up to the main for my meal, put the cake on to warm up.
I have the same question.
Can this be frozen?
Probably but really takes NO TIME to make and best eaten warm and fresh! (So says Brynie… And she’s the expert.)