Hot Fudge Sundae Cake
Picture a warm chocolate cake that creates its own hot fudge sauce while baking. This magical dessert transforms simple pantry ingredients into something spectacular.
Serve it warm with vanilla ice cream and watch the fudge layer bubble up from the bottom like molten treasure.
Why Does the Fudge Sink to the Bottom?
Hot water poured over the batter creates two distinct layers during baking. The heavier fudge mixture settles while the lighter cake batter rises above it.
Steam from the hot water keeps everything moist and creates that signature gooey texture. Don’t worry when the batter looks messy before baking – that’s exactly what you want.
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What Makes This Different from Regular Chocolate Cake?
Unlike traditional cakes, you never mix the wet and dry ingredients completely. The rough, lumpy batter is key to the layered effect.
Cocoa powder gets sprinkled on top instead of mixed in, creating depth of chocolate flavor. Plus, baking at a lower temperature allows the layers to form properly without burning.
How Do You Know When It’s Perfect?
The top should spring back lightly when touched, but you’ll still hear gentle bubbling from underneath. A toothpick inserted in the cake layer comes out mostly clean.
Let it cool for exactly 10 minutes before serving – any longer and the fudge starts to thicken too much.
Stop Your Fudge Layer from Disappearing
- Use water that’s actually hot from the tap, not lukewarm. Cool water won’t create enough steam for proper layer separation.
- Don’t peek for the first 30 minutes of baking. Opening the oven door releases steam and can cause the layers to collapse.
Frequently Asked Questions
What if my cake doesn’t have a fudge layer on the bottom?
The water wasn’t hot enough or the oven temperature was too high. Next time, use hotter water and check your oven temperature with a thermometer.
Can I make this ahead of time?
This dessert is best served warm and fresh. The fudge layer thickens and loses its gooey texture when cooled completely and reheated.
Why is my cake layer tough instead of tender?
The batter was overmixed after adding the wet ingredients. Stir just until combined – lumps are perfectly fine and actually preferred.
How do I store leftovers?
Cover and refrigerate for up to 3 days. Warm individual portions in the microwave for 30-45 seconds to restore the gooey texture.
Must-Have Items
Hot Fudge Sundae Cake
Ingredients
Cake
Fudge
Serving
Equipment Needed
- 9×9-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Instructions
- Prepare oven and pan: Preheat oven to 350°F and grease a 9×9-inch baking dish with butter or cooking spray.
- Mix dry ingredients: Whisk together flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt in a large bowl until combined.
- Add wet ingredients: Stir in milk, melted butter, and vanilla extract until just combined – the batter should be slightly lumpy, not smooth.
- Spread batter: Spread the thick batter evenly in the prepared baking dish using a spatula or spoon.
- Create fudge layer: Combine brown sugar and 1/4 cup cocoa powder in a small bowl, then sprinkle this mixture evenly over the batter.
- Add hot water: Pour hot water slowly and evenly over the entire surface – do not stir or mix after adding water.
- Bake until set: Bake for 35-40 minutes until the top springs back lightly when touched and you can hear gentle bubbling.
- Cool and serve: Cool for 10 minutes before serving warm with scoops of vanilla ice cream on top.
Nutrition Facts
Per Serving (1 serving)
