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Hot Fudge Sundae Cake

A warm and gooey chocolate cake that creates its own hot fudge sauce, perfect for cozy evenings and special occasions.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour (130g)
  • ¾ cup granulated sugar (150g)
  • ½ cup milk
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons oil
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
For the hot fudge layer
  • 1 cup brown sugar, packed (190g)
  • ¼ cup unsweetened cocoa powder (23g)
  • 1½ cups hot water

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Lightly grease a 9" pie plate or baking dish with tall sides.
  2. In a medium bowl, combine the flour, granulated sugar, milk, 2 tablespoons cocoa powder, oil, baking powder, vanilla extract, and salt. Stir until well combined; the batter will be thick.
  3. Spread the batter into the prepared pie plate or baking dish.
  4. In a separate bowl, combine the brown sugar and ¼ cup cocoa powder. Carefully pour the hot water over the dry mixture, allowing it to mingle with the batter.
Baking
  1. Bake for about 35 to 40 minutes, or until the top is set but the center remains slightly gooey.
  2. Let the cake rest for 10 minutes before serving to allow the sauce to settle.

Notes

Serve warm with a scoop of vanilla ice cream and optional toppings such as extra hot fudge, chopped pecans, or a maraschino cherry. Store leftovers at room temperature for up to 24 hours or in an airtight container in the fridge for 3-4 days.