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Hot Fudge Sundae Cake

Antonis Achilleos enlarge

By: Beth Hensperger


This old-fashioned pudding cake separates during baking into a gooey, spongy cake layer on top and a rich fudge sauce on the bottom.

people tried this recipe.

Key:
Our veggie-friendly dishes have no meat or fish.Veg Out
  • 6 Servings
  • Prep 20 min (plus cooling)
  • Cook 1 hr

Ingredients:

  • Cooking spray
  • 1 cup flour
  • 1/2 cup plus 1/3 cup granulated sugar
  • 1/4 cup plus 5 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons mild olive oil
  • 1-1/2 teaspoons pure vanilla extract
  • 2/3 cup packed light brown sugar
  • 1/2 teaspoon espresso powder
  • 1-1/2 cups boiling water
  • 1 cup heavy cream, chilled

For a change
Add a splash of amaretto to the heavy cream before whipping.

Directions:

  1. Spray the slow cooker with cooking spray. In a bowl, mix the flour, 1/2 cup granulated sugar, 2 tablespoons cocoa, the baking powder and salt. Stir in the milk, olive oil and vanilla. Scrape the batter into the slow cooker and smooth the top. In a small bowl, combine the brown sugar, 1/4 cup cocoa powder and the espresso powder. Whisk in the boiling water. Pour the mixture over the batter.

  2. Cover and cook on high until a toothpick inserted into the center comes out clean, about 1 hour. Turn off the slow cooker, remove the lid and let the cake cool, 30 minutes.

  3. Meanwhile, in a small bowl, whisk together the remaining 1/3 cup granulated sugar and 3 tablespoons cocoa. Whisk in the heavy cream. Cover and refrigerate for 30 minutes. Using a handheld electric mixer, beat the mixture until soft peaks form.

  4. Scoop the warm cake and its sauce into bowls. Dollop the cocoa whipped cream on top.

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