Self-Saucing Chocolate Fudge Cake

5 from 1 vote

Prep Time: 15

Cook Time: 40

Cooling Time: 10

Total Time: 1 5

Servings: People

Calories: 429kcal

Author: Chef Jack Ovens

150g (5.2oz) - Plain Flour (All Purpose)
165g (5.8oz) - Caster (Fine) Sugar
20g (0.7oz) - Cocoa Powder
8g (0.3oz) - Baking Powder
2.5g (0.1oz) - Sea Salt Flakes
170g (6oz) - Full Fat Milk
70g (2.4oz) - Unsalted Butter, Melted + Some For Greasing
5g (0.2oz) - Vanilla Extract or 1 Vanilla Pod, Seeds Extracted
150g (5.2oz) - White Chocolate Chips (Optional)

Preheat your oven to 180°c-350°f & 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, mix to combine. Once mixed, add in the wet ingredients & whisk together until fully incorporated & smooth. Add in the white chocolate chips (if using) then transfer the batter to the greased baking dish.
In another mixing bowl, combine the caster (fine) sugar, brown sugar & cocoa powder, 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 & 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 & ice cream. Be sure to spoon over the warm chocolate fudge sauce & dust with icing sugar. Dig in.