Introduction
Warm, rich, and incredibly fudgy, this Hot Chocolate Fudge Cake is the ultimate indulgence for chocolate lovers. A moist chocolate cake drenched in a silky chocolate sauce, it's perfect for any occasion!
Detailed Ingredients with measures
200g dark chocolate, chopped
150g unsalted butter
200g granulated sugar
3 large eggs
100g all-purpose flour
25g cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
120ml milk
1 teaspoon vanilla extract
Prep Time
15 mins
Cook Time, Total Time, Yield
Cook Time: 35 mins
Total Time: 50 mins
Yield: 8 servings
Directions
1. Preheat oven to 170°C (338°F). Grease and line a 20cm round cake pan.
2. In a heatproof bowl, melt dark chocolate and butter over a double boiler or microwave in 30-second intervals, stirring until smooth.
3. In a mixing bowl, whisk eggs and sugar until pale and fluffy.
4. Gradually mix in the melted chocolate mixture.
5. Sift in flour, cocoa powder, baking powder, and salt. Gently fold to combine.
6. Add milk and vanilla extract, stirring until smooth.
7. Pour batter into the prepared pan and bake for 30-35 minutes, or until the center is just set.
8. Allow to cool slightly before serving warm with extra chocolate sauce or ice cream.
Detailed Directions and Instructions
1. Preheat the Oven
Preheat your oven to 170°C (338°F). Prepare a 20cm round cake pan by greasing it and lining the bottom with parchment paper to prevent sticking.
2. Melt Chocolate and Butter
In a heatproof bowl, combine the chopped dark chocolate and unsalted butter. Melt the mixture over a double boiler or in the microwave in 30-second intervals, stirring in between, until the mixture is smooth.
3. Whisk Eggs and Sugar
In a mixing bowl, whisk together the large eggs and granulated sugar until the mixture turns pale and fluffy. This could take about 3-5 minutes.
4. Combine Chocolate Mixture with Eggs
Gradually add the melted chocolate and butter mixture into the egg and sugar mixture, stirring gently to combine fully.
5. Incorporate Dry Ingredients
Sift the all-purpose flour, cocoa powder, baking powder, and salt into the chocolate-egg mixture. Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
6. Add Milk and Vanilla
Pour in the milk and vanilla extract. Stir the batter gently until it is smooth and homogeneous.
7. Bake the Cake
Pour the assembled batter into the prepared cake pan. Bake in the preheated oven for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
8. Cool and Serve
Once baked, allow the cake to cool slightly in the pan before transferring it to a wire rack. Serve warm, and consider pairing it with extra chocolate sauce or a scoop of ice cream.
Notes
Storage
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Serving Suggestions
This cake is best enjoyed warm, but it can also be served at room temperature. Adding whipped cream or a dusting of powdered sugar can enhance its presentation.
Flavor Variations
For an added depth of flavor, consider mixing in some coffee or espresso powder with the dry ingredients. You may also incorporate chocolate chips or nuts into the batter for extra texture.
Allergy Considerations
Ensure to check for any allergies to the chocolate, eggs, or dairy products in the recipe if serving to guests. Replace the eggs with a suitable substitute if necessary.
Storage Instructions
Room Temperature
Store the Hot Chocolate Fudge Cake at room temperature for up to 2 days in an airtight container to maintain its freshness.
Refrigeration
If you want to keep the cake for longer, refrigerate it for up to 5 days in an airtight container.
Freezing
The cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before placing it in a freezer-safe container. When ready to enjoy, thaw in the refrigerator overnight.
Serving Suggestions
Serve the Hot Chocolate Fudge Cake warm for the best experience. Drizzle extra chocolate sauce on top and add a scoop of vanilla ice cream or whipped cream for an extravagant dessert. For added texture, consider garnishing with chocolate shavings or chopped nuts. Fresh berries, such as strawberries or raspberries, also make a delightful pairing, offering a tart contrast to the rich, sweet flavor of the cake.
Nutritional Information
Per serving (1 slice) of Hot Chocolate Fudge Cake:
- Calories: 365
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 95mg
- Sodium: 150mg
- Total Carbohydrates: 36g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 5g
Ingredient Substitutions
- Dark Chocolate: Use semi-sweet chocolate or milk chocolate for a sweeter flavor.
- Unsalted Butter: Substitute with coconut oil or a dairy-free butter for a vegan option.
- Granulated Sugar: Replace with brown sugar for a moister cake or use a sugar substitute like erythritol for a low-calorie version.
- Eggs: Substitute with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) for a vegan alternative.
- All-Purpose Flour: Use gluten-free flour blend or almond flour for a gluten-free option.
- Cocoa Powder: Dutch-processed cocoa can be used for a richer flavor.
- Milk: Replace with almond milk, soy milk, or any plant-based milk for a dairy-free version.
Cook techniques
Melting Chocolate
Use a double boiler for gentle melting, ensuring no water gets into the chocolate. Alternatively, microwave in 30-second bursts, stirring in between.
Whisking Eggs
Whisk eggs and sugar until the mixture turns pale and fluffy. This aerates the eggs, creating a light texture in the cake.
Folding Ingredients
Gently fold the dry ingredients into the wet mixture to minimize gluten development, ensuring a tender cake.
Baking
Bake until the center is just set. A toothpick inserted should come out with a few moist crumbs for a fudgy texture.
Cooling
Allow the cake to cool slightly before removing it from the pan. This helps the cake maintain its shape and texture.
FAQ
Can I use milk chocolate instead of dark chocolate?
Yes, but the cake will be sweeter and less rich in flavor.
What can I serve with Hot Chocolate Fudge Cake?
It pairs well with extra chocolate sauce, whipped cream, or vanilla ice cream.
Can I make this cake in advance?
Yes, you can bake the cake a day ahead and store it in an airtight container. Reheat before serving for the best experience.
Is it possible to freeze Hot Chocolate Fudge Cake?
Yes, you can freeze slices of the cake wrapped tightly in plastic wrap and aluminum foil.
How do I know when the cake is done baking?
The edges should be set, and the center should slightly jiggle when you gently shake the pan. It will firm up as it cools.
Conclusion
The Hot Chocolate Fudge Cake is a decadent treat that embodies the essence of indulgence for chocolate enthusiasts. Its moist texture, paired with a luscious chocolate sauce, makes it the perfect dessert for celebrations or cozy gatherings. Whether enjoyed warm or paired with a scoop of ice cream, this cake promises to satisfy any sweet tooth.
Chocolate Mint Variation
Add a teaspoon of peppermint extract to the batter for a refreshing chocolate mint flavor that pairs perfectly with the fudginess.
Nutty Delight
Incorporate chopped nuts like walnuts or almonds into the batter for added texture and a delightful crunch.
Spicy Cinnamon Twist
Mix in a teaspoon of ground cinnamon or a pinch of cayenne pepper for a warm, spicy kick that complements the rich chocolate.
Berry Fusion
Top the cake with fresh raspberries or strawberries before serving for a burst of color and a fruity contrast.
Marshmallow Topping
Melt mini marshmallows on top of the cake during the last few minutes of baking for a gooey, toasted marshmallow finish.
Chocolate Hazelnut Spread
Swirl in some chocolate hazelnut spread into the batter before baking for an extra layer of flavor and creaminess.
Caramel Drizzle
Drizzle warm caramel sauce over the cake when serving for a sweet and buttery finish that enhances the chocolate experience.
Leave a Reply