Hot Chocolate Fudge Cake / served warm
The perfect chocolate dessert that's easy to make.
Ing Dry: 1 cup flour 1/3 cup plain cocoa powder 3/4 tsp ea b/powder b/soda 1 cup white sugar 1/4 tsp salt Wet: 1 lge egg , at room temp 1/2 cup milk , full fat, at room temp 5 tbsp unsalted butter , melted and cooled slightly 1 tbsp oil (canola, veg or other neutral oil) – keeps cake moist for days 1 tsp vanilla 1/2 cup boiling water Chocolate fudge sauce: 1 cup thickened / heavy cream, or pure cream (not low fat) 1 1/4 c chocolate chips Serving: Vanilla ice cream
Instructions Preheat oven 350°F (160°C fan). Grease 8" cake pan with butter then line with paper. Whisk Dry ingredients in a large bowl. Add Wet – Then add Wet ing EXCEPT boiling water. Whisk/ combine. Then add boiling water; whisk smooth. The batter will be thin. Pour into pan. Bake 40 min--skewer in centre comes out mostly clean – a faint smear of batter is ok.
Cool in pan 10 min. Invert onto a plate, then onto a cooling rack right side up. Cool 10 min – will still be warm for serving. Serve – slice warm cake. Top w/ scoop of vanilla ice cream. Drizzle with fudge sauce.
Chocolate fudge sauce (makes 2 cups): Heat cream hot, to just before boiling point, using pan or micro. Set 5 min. Pour hot cream over chocolate, submerge, then cover. Leave 5 min. Mix – whisk or rubber spatula vigorously til the cream and chocolate combine into a silky chocolate sauce. Cool to thicken for 20 min. Give it a stir then pour into a jug for serving.
Recipe Notes: Cocoa powder – Dutch processed (darker and more expensive) will also work. Baking soda and baking powder both make cakes rise in different ways depending on recipe. For the best cake dome and soft crumb, use both. BUT you can use more of either – cake will still be soft and will rise. – Just baking powder: use 3 teaspoons in total . – Just baking soda: use 1 teaspoon in total Use chocolate in baking aisle, not eating chocolate (Lindt 70% is the exception). Semi-sweet chips are perfect.
Storage – will keep fridged 5 – 7 days (stays moist thanks to touch of oil). Warm to serve. Fudge sauce keeps a week – factor in cream shelf life. Firms up in fridge, just warm to melt. Cake and sauce can be frozen up to 3 months.