Hot Fudge Cake

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!

Directions

Prepare the Cake

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2. Combine flour, sugar, two tablespoons cocoa, baking powder, and salt in a medium-sized bowl.

3. 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).

4. Mix brown sugar and the rest of the cocoa and sprinkle over batter. Gently pour hot water over the entire pan. Do not stir!

5. Bake for 35-40 minutes. Serve warm with whipped cream and/or ice cream, and top with ready-made caramel topping, if desired.

Variations:

Soy milk can easily be substituted for the milk for a non-dairy version of this cake.

Credits

Photography: Daniel Lailah

Food Styling: Amit Farber

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Miriam

6 years ago

How to bake? Can you bake this in individual servings?

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Cnooymow{shman

Reply to Miriam

6 years ago

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.

Shifra

6 years ago

Room temp? Will this be good at room temp?

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Cnooymow{shman

Reply to Shifra

6 years ago

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!