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Self-Saucing Chocolate Fudge Cake

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5 from 1 vote
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 5 minutes
Calories: 286kcal
Servings: 8 People
Metric - Imperial

Ingredients

Cake

  • 150 g Plain Flour All Purpose
  • 165 g Caster Sugar Fine
  • 20 g Cocoa Powder
  • 8 g Baking Powder
  • 2.5 g Sea Salt Flakes
  • 170 g Full Fat Milk
  • 70 g Unsalted Butter
  • 5 g Vanilla Extract
  • 150 g White Chocolate Chips Optional

Chocolate Fudge Sauce

  • 105 g Caster Sugar Fine
  • 85 g Brown Sugar
  • 20 g Cocoa Powder
  • 310 g Boiling Water

To Serve

  • Strawberries Sliced
  • Ice Cream To Serve
  • Icing Sugar Garnish

Method

  • Preheat your oven to 180°C (350°F) and grease a 26cm x 12cm baking dish with melted butter.
  • To make the cake batter, add all of the dry ingredients to a mixing bowl and mix to combine. Once mixed, add the wet ingredients and whisk together until fully incorporated and smooth. Add the white chocolate chips (if using), then transfer the batter to the greased baking dish.
  • In another mixing bowl, combine the caster sugar, brown sugar and cocoa powder, and mix well. Sprinkle the mixture over the top of the cake batter, completely covering the top.
  • Carefully pour the boiling water over the top of the cake and fudge mixture. Don't stir or mix it.
  • Bake in the preheated oven for 35 to 40 minutes or until the centre is almost set. Remove and let cool for 10 minutes.
  • Serve in bowls with freshly sliced strawberries and ice cream. Be sure to spoon over the warm chocolate fudge sauce and dust with icing sugar. Dig in.
Chef's Tips
Don't stir the boiling water into the batter — it needs to sit on top undisturbed so it can sink and form the sauce layer underneath as it bakes.
Pull the cake as soon as the centre is almost set rather than fully firm — this dish is meant to have a soft, saucy middle, and overbaking will cook away the fudge sauce.
Serve it warm and fairly soon after baking — the sauce is at its best straight out of the oven and will firm up and lose its silky texture as it cools.
Storage & Reheating
Best eaten fresh and warm, as the fudge sauce loses its texture once cooled. Leftovers will keep in the fridge for up to 2 days in an airtight container; reheat individual portions in the microwave for 30-45 seconds to bring the sauce back to a pourable consistency.
Serving 150gCalories 286kcalCarbohydrates 38.6gProtein 5gFat 13.5gSaturated Fat 9.1gPolyunsaturated Fat 0.51gMonounsaturated Fat 2.91gTrans Fat 0.3gCholesterol 23.8mgSodium 285.2mgPotassium 186.9mgFiber 1.5gSugar 22.3gVitamin A 225.5IUVitamin C 1.12mgCalcium 156.9mgIron 0.8mg