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!
Hot Fudge Cake
- Cook & Prep: 45 m
- Serving: 10
Prepare the Cake
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 Easy Baking 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.
Soy milk can easily be substituted for the milk for a non-dairy version of this cake.
Photography: Daniel Lailah
Food Styling: Amit Farber