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This hot fudge cake is a nostalgic, richly chocolatey dessert that comes together in just a few minutes. The batter mixes easily on the stovetop and bakes into a soft, fudgy cake with a shiny top and tender center.
This cake is just the thing for a chocolate craving, and it’s remarkably easy! If you are patient enough to wait for the cake to cool, you can cut it into wedges. If you can’t wait, just spoon the warm cake into a dessert dish and add a scoop of ice cream! Whether you need a last-minute dessert or a chocolate fix that doesn’t require a mixer, this recipe delivers pure comfort with minimal effort.
What You’ll Like About This Dish
Rich chocolate flavor. Unsweetened chocolate and butter create a deep, fudgy base.
Quick to make. The batter comes together on the stovetop in minutes.
No mixer needed. Everything is whisked or stirred by hand.
Perfect warm. Ideal with ice cream, whipped cream, or just a dusting of powdered sugar.
Ingredient Notes
- Butter: Creates richness and helps melt the chocolate smoothly.
- Unsweetened chocolate: Provides deep, intense chocolate flavor.
- Granulated sugar: Sweetens the cake and contributes to the shiny top.
- Flour: Just a small amount keeps the texture fudgy rather than cakey.
- Salt: A pinch balances the sweetness and enhances the chocolate.
- Vanilla extract: Adds warmth and rounds out the flavor.
- Eggs: Bind the batter and help it set without becoming dry.
- Pecans: Add texture and nutty flavor; optional but delicious.
Steps to Make Hot Fudge Cake
- Heat the oven and butter a 9-inch pie plate.
- Melt the butter and chocolate together in a heat-safe bowl over simmering water.
- Stir in the granulated sugar until blended.
- Add the flour, salt, and vanilla.
- Beat the eggs separately, then stir them into the chocolate mixture.
- Fold in the pecans.
- Spread the batter in the prepared pan and bake until the top is firm.
- Cool slightly on a rack before serving warm or at room temperature.
Tips
- Cut the butter and chocolate into small pieces so they melt more evenly.
- Remove the chocolate mixture from the heat before adding sugar to prevent graininess.
- Beat the eggs separately to ensure they incorporate smoothly.
- For extra fudginess, slightly underbake the cake rather than overbake.
- Serve warm for the best texture—ice cream melts beautifully into the fudgy interior.
- Use high-quality chocolate for the richest flavor.
Recipe Variations
- Nut-free version: Omit the pecans for a smoother, brownie-style texture.
- Walnut fudge cake: Substitute walnuts for the pecans.
- Espresso chocolate: Add ½ teaspoon instant espresso powder to enhance the chocolate.
- Double chocolate: Fold in ½ cup chocolate chips before baking.
- Peppermint fudge cake: Add a drop of peppermint extract for a holiday twist.
- Salted chocolate version: Sprinkle flaky sea salt on top before serving.
Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream.
- Pair with fresh berries or a berry sauce.
- Add a drizzle of hot fudge or caramel sauce.
- Garnish with powdered sugar or chopped nuts.
How to Store
Refrigerate: Store covered at room temperature for 2 days or refrigerate for up to 4 days.
Freeze: Freeze slices tightly wrapped for up to 2 months. Thaw in the refrigerator before serving.
Reheat: Warm individual servings in the microwave for 10–15 seconds to restore the fudgy texture.
Hot Fudge Cake
Ingredients
- Butter for greasing the pie plate
- ½ cup unsalted butter
- 3 ounces unsweetened chocolate
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- ⅛ tsp salt
- ½ tsp vanilla extract
- 3 large eggs
- ¼ cup chopped pecans
Recommended Equipment
Instructions
- Heat the oven to 350°F. Butter a 9-inch pie plate.Butter for greasing the pie plate
- Place a heat-safe bowl over a pan of simmering (not boiling) water. Add the butter and chocolate and stir until the mixture is melted and smooth.1/2 cup unsalted butter | 3 ounces unsweetened chocolate
- Remove the bowl from the heat and add the granulated sugar. Whisk until well blended.1 1/4 cups granulated sugar
- Stir the flour and salt into the chocolate mixture along with the vanilla.1/4 cup all-purpose flour | 1/8 tsp salt | 1/2 tsp vanilla extract
- Whisk the eggs in a separate bowl and then stir them into the chocolate mixture. Fold in the pecans.3 large eggs | 1/4 cup chopped pecans
- Turn the batter into the prepared pie plate and bake for about 25 to 28 minutes, or until the edges are set and the center is still slightly soft.
- Place the cake on a rack to cool.
- Serve warm or at room temperature with a scoop of ice cream or whipped topping.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
