Hot Fudge Sundae Cake

By srumbel

This hot fudge sundae cake takes just 15 minutes of preparation, from pulling out the ingredients to popping it in the oven. The method of pouring hot chocolaty liquid over top causes the layers to separate. A chocolate cake floats to the top, and a generous layer of fudgy goodness nestles at the bottom, as you can see in the picture above.

To note, the “fudge sauce” layer is a little thicker than a sauce. It’s got an almost pudding-like texture, but works with the cake and dairy-free ice cream topping for an amazing hot fudge sundae cake experience. For the drizzle of hot fudge on top, I whisk any residual fudgy stuff from the pan with a little water and/or coconut oil. The water just thins it, but the coconut oil initially thins (it melts in) and then thickens it again as it hits the cold ice cream. I like the clingy, thickening effect that a little coconut oil provides.
from godairyfree.org

Ingredients

• 1 cup all-purpose flour (see post above for gluten-free)
• 2/3 cup sugar
• 2 tablespoons + 1/4 cup cocoa powder, divided
• 2 teaspoons baking powder
• 1/2 teaspoon espresso powder (optional)
• 1/2 teaspoon + 1/8 teaspoon salt, divided
• 1/2 cup unsweetened dairy-free milk beverage (I use So Delicious Coconut Milk Beverage)
• 2 tablespoons rice bran, grapeseed or avocado oil (or you favorite baking oil)
• 1 teaspoon vanilla extract
• 3/4 cup packed brown sugar
• 1 1/2 cups hot water
• 1 to 2 pints dairy-free ice cream (I use So Delicious Vanilla or Creamy Cashew Frozen Dessert)
• Chopped nuts, for topping (optional)

Details

Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Preheat your oven to 350ºF.
Add the flour, sugar, 2 tablespoons cocoa powder, baking powder, espresso (if using), and ½ teaspoon salt to a mixing bowl. Stir or whisk until combined and any clumps of cocoa are broken up.
Make a well in the flour mixture and add the milk beverage, oil and vanilla. Stir to combine. The batter will be a bit thick.
Scrape all of the batter into a 9x9-inch ungreased baking pan, and spread to even out.
Add the brown sugar, ¼ cup cocoa powder and ⅛ teaspoon salt to your mixing bowl. Add the hot water and whisk to combine. Slowly pour the chocolate liquid all over the batter in your pan.
Bake for 40 minutes, or until a toothpick inserted into just the top cake layer comes out clean. Let cool 10 minutes.
Serve the cake topped with 1 to 2 scoops of the dairy-free ice cream. You can optionally top with nuts and whisk water or coconut oil into any remaining sauce in the pan (it is thick, with a pudding like texture) to drizzle it over the top, too.

Notes
Slow Cooker Option: This was shared by Jennifer Novic with us previously. Follow the preparation instructions, but add the cake and sauce ingredient layers to a slow cooker. Cover and cook on HIGH for 2 to 2½ hours or until a toothpick inserted in the cake center comes out clean. Turn the crockpot off and let the cake stand uncovered for 30 to 40 minutes before serving.

Serves: 9 servings