If you’re craving late-night then here’s a yummy chocolate treat just for you, you have to try this single-serve Hot Fudge Chocolate Cake. It’s a petite, moist chocolate cake that features a layer of hot fudge that settles at the bottom as the cake bakes, resulting in a delightful molten lava texture.
If it seems a bit challenging, don’t worry, it’s actually super easy to make. This cake only requires about 10 minutes of your time. Plus, it’s eggless, making it a fantastic choice for everyone making it truly a winner in every way. This recipe draws inspiration from my popular Hot Fudge Chocolate Pudding Cake, which has been enjoyed by countless people. Many have asked for a smaller version, and that’s how this delightful recipe came to life.
Prep Time of Hot Fudge Chocolate Cake
- Prep Time: 10 min
- Bake Time: 20 min
- Category: Dessert
- Cuisine: American
Ingredients of Hot Fudge Chocolate Cake
Vegetable Oil: Adds moisture and richness, making the cake tender.
Full Fat Plain Or Greek Yogurt: Provides moisture, and tang, and helps the cake stay moist and dense.
Boiling Water: Enhances the chocolate flavor by blooming the cocoa powder and dissolving the sugar.
Granulated Sugar (for Cake): Sweetens the cake and helps create a tender crumb.
All Purpose Flour: Provides structure to the cake, giving it form and texture.
Cocoa Powder (for Cake): Adds deep, rich chocolate flavor to the cake.
Baking Powder: Helps the cake rise, making it light and fluffy.
Baking Soda: Reacts with the yogurt to further aid in leavening and browning.
Pinch Of Salt: Balances the sweetness and enhances the overall flavor.
Granulated Sugar (for Hot Fudge): Sweetens the hot fudge sauce and adds a smooth texture.
Packed Light Brown Sugar: Adds sweetness and a hint of molasses flavor to the hot fudge.
Cocoa Powder (for Hot Fudge): Provides a rich, chocolatey base for the hot fudge sauce.
Boiling Water (for Hot Fudge): Dissolves the sugars and cocoa, creating a smooth, glossy fudge sauce.
Directions
- Start by preheating your oven to 350°F and lightly greasing a 0.5qt mini Dutch oven (or a 5″ ramekin/cake pan) with butter.
- In a mixing bowl, combine the oil, yogurt, and 2 tablespoons of boiling water, whisking them together until well blended.
- Add the sugar to the mixture and whisk until fully incorporated.
- Sift in the flour, cocoa powder, baking powder, baking soda, and salt, then gently fold the dry ingredients into the wet mixture until just combined.
- Pour the prepared batter into the greased pan.
- In a small bowl, mix together the granulated sugar, brown sugar, and cocoa powder for the hot fudge, ensuring there are no lumps.
- Evenly sprinkle this sugar and cocoa mixture over the cake batter in the pan.
- Carefully pour ⅓ cup of boiling water over the sugar and cocoa layer.
- Place the pan in the preheated oven and bake for about 20 minutes, or until the top of the cake appears set. But keep in mind that it’s better to underbake slightly to maintain a fudgy bottom.
- Serve the cake warm directly from the pan, and feel free to add a scoop of cold whipped cream or ice cream on top if desired.
What Is A Hot Fudge Chocolate Cake?
A hot fudge chocolate cake, often referred to as a chocolate pudding cake or self-saucing chocolate cake, features a delightful layer of hot fudge sauce at the bottom.
This cake is a timeless favorite due to its easy preparation. It resembles a molten lava cake but is much simpler to make, and there’s no need for frosting, buttercream, or ganache since the delicious sauce is baked right into the cake.
Perfect Pairings for Your Hot Fudge Chocolate Cake
A slice of cake is great, but pairing it with the right accompaniments makes it unforgettable. Consider a scoop of vanilla ice cream, which melts into the warm fudge, creating a delightful contrast. A handful of fresh berries adds a burst of freshness, balancing the cake’s richness. Or, sip on a cup of freshly brewed coffee alongside your cake, letting the bitter notes of coffee highlight the deep chocolate flavor.
How to Store and Reheat Your Hot Fudge Chocolate Cake
If you can resist devouring it in one sitting, storing your cake correctly is crucial to maintaining its texture. Wrap it tightly in plastic wrap or store it in an airtight container to keep it moist. When you’re ready to enjoy it again, reheat it in the microwave for 10-15 seconds—just enough to bring back the gooey fudge center without drying out the cake.
Topping Ideas for Making it Extra Decadent
To make your cake even more luxurious, experiment with different toppings. A sprinkle of sea salt enhances the chocolate’s flavor, while a dollop of whipped cream adds lightness. You can also drizzle caramel sauce or sprinkle crushed nuts for a bit of crunch. Each topping brings a new dimension to your dessert, turning a simple cake into a gourmet experience.
Serving Ideas for Special Occasions
While this cake is perfect for a cozy night in, it can also shine on special occasions. Serve it in a stylish mug or ramekin, adding a sprinkle of powdered sugar or edible flowers for a touch of elegance. Pair it with a dessert wine or champagne to elevate the experience, making your guests feel indulged and cherished.
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can prepare the batter in advance and store it in the fridge for up to 24 hours. When ready to bake, let it come to room temperature before putting it in the oven.
Can I use cocoa powder instead of chocolate?
Using cocoa powder will change the texture and richness of the cake. for the best results and a fudgy center, stick to melted chocolate.
What’s the best type of chocolate to use?
Dark or semi-sweet chocolate works best for a deep, rich flavor. Avoid milk chocolate as it may be too sweet and lack the necessary depth.
How do I know when the cake is done?
The edges should be firm, but the center should still jiggle slightly. Overbaking will result in a dry cake with no molten center.
Try Out My Other Recipes!
Cheesecake Factory Reeses Cheesecake
Single Serve Hot Fudge Chocolate Cake
Ingredients
Chocolate Cake:
- 2 tbsp vegetable oil
- 3 tbsp full fat plain or greek yogurt
- 2 tbsp boiling water
- ¼ cup granulated sugar 55g
- ⅓ cup all purpose flour 45g
- 1 ½ tbsp cocoa powder
- ⅓ tsp baking powder
- ⅛ tsp baking soda
- Pinch of salt
Hot Fudge:
- 2 tbsp granulated sugar
- 2 tbsp packed light brown sugar
- 1 tablespoon cocoa powder
- ⅓ cup boiling water
Instructions
- Preheat your oven to 350°F. Lightly butter a small pan (like a mini dutch oven or a 5″ cake pan).
- In a bowl, mix oil, yogurt, and 2 tablespoons of boiling water until smooth. Add sugar and mix well.
- Sift in flour, cocoa powder, baking powder, baking soda, and salt. Gently fold everything together until just combined.
- Pour this cake batter into the buttered pan.
- In another small bowl, mix granulated sugar, brown sugar, and cocoa powder until smooth. Sprinkle this over the cake batter.
- Carefully pour ⅓ cup of boiling water over the sugar and cocoa mixture on top of the batter.
- Place the pan in the preheated oven. Bake for about 20 minutes until the top of the cake looks done. It’s better to underbake slightly so there’s plenty of fudge sauce at the bottom.
- Serve the cake warm straight from the pan. You can add cold whipped cream or ice cream on top if you like.
