Hot Fudge Cake (AKA Chocolate Cobbler)


Hot fudge cake! Seriously?! Just wow! Another great name for this cake is Chocolate Cobbler, so go with whichever you choose, either way you’re going to be head-over-heels in love with this decadent, molten chocolatey cake. I’m just wondering where it’s been all my life espeically since this is one of those recipes that’s been around since the 1960’s. New go-to summer dessert for me right here! I do have quite the list of those but I know I’ll have to make this at least once or twice each summer. It’s basically one big pan of molten lava cake then it’s made even better when you top it with fresh strawberries and bananas, sweet vanilla ice cream (or chocolate if you are a chocoholic), and then top it with crunchy toasted walnuts (or pecans), and garnish with mint if you want that extra pop of color. It’s the cake of my dreams! It’s messy but in the best way (don’t plan on any perfect looking slices, just mounds of goodness).

Hot Fudge Cake

Hot Fudge Cake

There are two main recipes for this cake online, there’s a version that uses vegetable oil and more water and another that uses butter and less water. I went with the butter option because 1. butter is better and 2. I like that it used less water which would mean a thicker sauce. The only thing I thought the recipe needed was more salt, which I’ve added to the recipe below. Other than that it’s golden! And how I can’t wait to make it again! Just look at all that molten, fudgy chocolate goodness…


Hot Fudge CakeHot Fudge Cake


Hot Fudge Cake (AKA Chocolate Cobbler)


  • 1 1/4 cups (250g) granulated sugar, divided
  • 1 cup (142g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder, divided
  • 2 tsp baking powder
  • 1/2 tsp salt , divided
  • 1/2 cup (120ml) milk
  • 1/3 cup (74g) unsalted butter, diced into 1 Tbsp pieces and melted
  • 1 1/2 tsp vanilla extract
  • 1/2 cup (110g) packed light-brown sugar
  • 1 1/4 cups (355ml) very hot water

Topping (optional)

  • Sliced strawberries and bananas
  • Vanilla ice cream
  • Chopped toasted walnuts (optional)
  • Mint leaves (optional)


  1. Preheat oven to 350 degrees. Butter a 9 by 9-inch (or 11 by 7-inch) baking dish, set aside.
  2. In a large mixing bowl whisk together 3/4 cup (150g) granulated sugar, flour, 1/4 cup (25g) cocoa powder, baking powder and 1/4 tsp salt for 20 seconds. Pour in milk, melted butter and vanilla and stir with a rubber spatula or wooden spoon until well blended. Spread batter evenly into prepared baking dish.
  3. In a mixing bowl whisk together remaining 1/2 cup (100g) granulated sugar, brown sugar, remaining 1/4 cup (25g) cocoa powder and remaining 1/4 tsp salt. Pour mixture over batter and spread into an even layer. Carefully pour hot water evenly over top, do not stir.
  4. Bake in preheated oven 35 - 40 minutes until center is nearly set (it should still wiggle slightly). Remove from oven and let stand for 10 - 15 minutes before serving. Serve in bowls topped with strawberries, bananas, ice cream and pecans if desired. Garnish with mint. Serve immediately.
  5. Recipe source: adapted from Hershey's


  • Angela: My mom used to make this for us. Such an easy dessert and soo delicious!! June 8, 2017 at 7:00am Reply

  • Patricia: WOW!! That looks sooo decadent and delicious! I will be trying this very soon! June 8, 2017 at 6:44am Reply

  • Lynn: This sounds devine, as do all of your recipes. I’d like to make this for 50 people. Do you think if I tripled the recipe to bake in 9X13 pan it would work? I’d actually do that twice. Thank you June 8, 2017 at 6:35am Reply

    • Jaclyn: I would probably actually only do 1 1/2 times the recipe for a 9 by 13-inch. It was almost full in the size I used so if doubled even it would be too much for that size. June 10, 2017 at 12:22am Reply

  • HayleyDawnBlogs: This looks very very rich! But wow does it look amazing! Would you be able to mix nuts right into the batter and bake it? June 8, 2017 at 5:24am Reply

    • Jaclyn: Yes that would also be delicious! Just be careful that your pan is tall enough, in my 11 by 7-inch it nearly came to the top when baking, so I’d probably go with a 9 by 9-inch pan. June 10, 2017 at 12:24am Reply

  • Linda: Looks wonderful ! Can this recipe be doubled for a 9×13 pan? June 8, 2017 at 4:59am Reply

    • Jaclyn: I would probably actually only try 1 1/2 times the original recipe for a 9 by 13-inch. It was almost full in the size I used so if doubled even it would be too much for that size. June 10, 2017 at 12:23am Reply

  • Neha Mathur: Oh wow. This looks sinfully delicious. June 8, 2017 at 2:13am Reply

  • Juliana Ramsey: Omgosh! This sounds amazing! Looks so ooey gooey! I want some! So have to try This! ???????????? Looks like something you’d get at a fancy restaurant! Gteat job, Jaclyn!!! June 7, 2017 at 10:49pm Reply

  • Paige: Oh my gosh! This looks so good! Definitely making this over the weekend!

    Paige June 7, 2017 at 8:42pm Reply

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