hot fudge cake

This is an easy, no-mixer cake that’s super soft, gooey, moist, rich, and fudgy. As the cake cooks, it creates its own hot fudge sauce! For the full experience, serve with ice cream or whipped cream. 

Slow Cooker Hot Fudge Chocolate Cake

all-purpose flour

granulated sugar, divided

+ 3 tablespoons unsweetened cocoa powder, divided

baking powder

salt,

milk (I used cashewmilk; chocolate milk may be substituted)

vegetable or canola oil

vanilla extract

chocolate chips

water

ice cream and/or

Line a 6-quart slow cooker with a liner...

Line a 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup and storage, see step 8. Spray liner or base and sides of slow cooker with cooking spray; set aside.

To a medium bowl, add the flour, 1/2...

To a medium bowl, add the flour, 1/2 cup sugar, 1/4 cup cocoa powder, baking powder, salt, and whisk to combine.

Add the milk, oil, vanilla, and stir until...

Add the milk, oil, vanilla, and stir until just moistened.

Turn batter out into prepared slow cooker and...

Turn batter out into prepared slow cooker and spread it into a smooth, even, flat layer.

Evenly sprinkle the chocolate chips; set aside.

To a medium bowl (the same one you...

To a medium bowl (the same one you already used is fine, just wipe it clean with a paper towel), add 1/2 cup sugar, 3 tablespoons cocoa powder, the boiling water, and whisk to combine.

Carefully pour the hot cocoa-water mixture over the...

Carefully pour the hot cocoa-water mixture over the batter in slow cooker. Do not stir. This mixture turns into hot fudge while the cake bakes; do not stir.

Cover and cook on high for about 1...

Cover and cook on high for about 1 1/2 to 2 hours, or until a toothpick inserted into center of cake comes out clean. Start checking at just over one hour to ensure you don’t overbake (no raw egg issues to worry about). My cake was done at 90 minutes. All slow cookers vary so cook until cake is done.

Remove the top portion of the slow cooker...

Remove the top portion of the slow cooker (the ceramic bowl the cake is cooking in) from the base (heating element) to allow cake to cool momentarily before serving. I recommend serving with ice cream and/or whipped topping or whipped cream.

You can make your own&nbsp;Shoney's Hot Fudge Cake at home.&nbsp;

Shoney's Hot Fudge Cake Sundae

Duncan Hines Devil’s Food Cake Mix

eggs

chocolate syrup

vegetable oil

vanilla paste

salt

vanilla cream

condensed milk

(by weight) bittersweet chocolate (chips or chopped chocolate)

corn syrup corn syrup

whipped cream

maraschino cherries (drained and patted dry)

Preheat the oven to 350°F and grease a 9x13-inch metal cake pan (don’t use glass; metal pans provide straighter sides). Line the bottom of the pan with parchment paper and spray lightly with nonstick spray. Set aside.

Place all the cake ingredients (except for the ice cream) in a large bowl. Mix with an electric hand mixer on low speed for about 30 seconds. Scrape the bowl. Then mix on medium speed for 2 minutes, scraping the bowl as necessary.

Pour the batter into the prepared pan and smooth the surface with a spoon or spatula. Bake for 22 to 25 minutes, until the cake starts to shrink away from the sides of the pan and springs back when pressed lightly.

Place the pan on a wire rack to cool for 10 minutes. Then remove the cake from the pan, peel off the parchment paper, and place the cake on the wire rack to cool completely.

Cake

Combine all the sauce ingredients (except for the vanilla) in a heavy-bottomed saucepan over medium heat, stirring constantly until all the chocolate has melted.

Remove the pan from the heat and stir in the vanilla. Keep warm or reheat before serving.

Hot Fudge Sauce

If the top of the cake is uneven, level it with a knife. Carefully slice the cake in half horizontally, creating two thinner layers of cake, each about 3/4 inch thick. Leave the layers in place and cut the cake in half along its width to create 4 rectangles, each about 9 x 6 inches. Set half of the cake aside (for another use or to make a second hot fudge cake).

Place 2 layers of plastic wrap on the counter, large enough to wrap the assembled ice cream cake. Place one rectangle of cake onto the wrap.

Peel off the cardboard from around the ice cream and slice the ice cream into 3/4-inch slices. Arrange the slices on top of the cake so that the surface of the cake is completely covered.

Trim the ice cream to match the dimensions of the cake and put any leftover ice cream in a freezer container to eat later.

Place the second rectangle of cake on top of the ice cream and press down lightly.

Wrap the cake with the plastic wrap and freeze for at least 2 hours.

Ice Cream Cake Assembly

Slice the cake into 6 squares and place each square on a serving plate.

Pour some of the hot fudge sauce over each square and top with whipped cream and a cherry.

To Serve

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Slow Cooker Hot Fudge Chocolate Cak...

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Top 2 hot fudge cake recipes from across the web

The most viewed hot fudge cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Hot Fudge Chocolate Cak...

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The most viewed hot fudge cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine