Double Chocolate Cake with Homemade Hot Fudge

Double Chocolate Cake with Homemade Hot Fudge
  • Pinterest

 And now I will reveal to you all….

In case you didn’t know it…
It’s December.
Truly.
I would not tell a lie on this little ol’ blog.
(ok…so I am actually posting this during the last 3 hours of November, don’t judge me too harshly.)
 
The treat making month of the year has begun!
And boy, (or girl…which ever you may be)
do I have a fabulous Holiday Treat Line Up, just for you!
Before we begin with sugary confection number one,
I wanted to make you aware
of a little event that will be taking place in 
Herriman, Utah this Friday.
What does the event have to do with this blog?
Well…the event has to do with food.
(It’s a bake sale!)
It has to do with a family in need.
A family with one dad, one mom and six children.
It has to do with Kimberly Allred… 
…the mother of this family, who unfortunately has been suffering for many years with Crone’s Disease.
Kimberly and her family are in great need of financial help. She has spent countless days this past year in the hospital, and has suffered through four surgeries since June. I can’t imagine how difficult this must be for her, and her family.
And so…
If you are available and in the area Kimberly’s friends and family would love to see you at a bake sale being held in her honor.
Here are the details.
 
Bake Sale for Kimberly Allred
Friday, December 3rd
4:00-8:00 PM
Juniper Point Clubhouse
4831 W Riverchase Rd (14745 South)
Herriman, UT 84096
 
I will be firing up my oven on Friday to make some loaves of 
Fabulous French Bread, to donate to this Bake Sale.
Hope you can make it!
 
And finally an introduction of sorts. 
Double Chocolate Cake with Homemade Hot Fudge.
Ooooooo….Ahhhhhhhh.
It’s rich.
It’s gooey.
It’s down right melt-in-your-mouth heavenly.
And. 
It’s really easy.
I won’t tell, if you wont. 
You are going to be glad you met this cake!
When you show up your holiday parties with this baby in tow….everyone is going to be glad they know you!
It’s a win, win.
 
Here she is in all her glory, recipe and all.
Double Chocolate Cake with 
Homemade Hot Fudge
Time: 20 min. hands on + 50 minutes baking
Yield: 12 servings
Recipe for the cake from Cindi Schut
Recipe for the Hot Fudge from MyHandsomeHusband
PRINT RECIPE
CAKE:
1 devils food cake mix
1 small package instant chocolate pudding
1/3 C flour
1/3 C oil
1 1/2 C water
1 t vanilla
1/3 C sour cream
4 eggs
1/2 C semi sweet chocolate chips
1/2 C milk chocolate chips 
 
             ***Note: Use regular sized chocolate chips here. The large ones will make a big mess!***
 
HOMEMADE HOT FUDGE:
2 T unsweetened cocoa powder
2 T cornstarch
1 C sugar
1 12 oz can evaporated milk
2 T butter
1 t vanilla
dash of salt
1. In a large mixing bowl, or in your stand mixer add the cake mix, pudding and 1/3 C flour. Stir it all around to combine.
 
2. Add all other cake ingredients (but the chocolate chips). Mix on low for about 1 minute. Then mix on medium speed until the batter is nice and smooth. This should take about 2 minutes. 
 
3. Spray a bundt pan generously with cooking spray. Pour the batter into the pan.
 
4. Sprinkle the chocolate chips on top of the cake batter.
5. Bake at 350 for 50-55 minutes. (For convection ovens bake at 325 for 40 minutes)
 
6. Invert your cake onto a cooling rack if you are several hours away from serving. However it is just DOWN RIGHT LUSCIOUS warm from the oven. If you are going to serve it right away, invert it directly onto your serving platter.
HOMEMADE HOT FUDGE 
1. In the bottom of a medium sized sauce pan combine the cocoa, cornstarch and sugar.
2. Pour your can of milk over the top of the dry ingredients. Add the vanilla, pinch of salt and only 1 T of the butter.
3. Stir the concoction up over medium heat. After it comes to a boil cook for 3 more minutes while stirring. The sauce should thicken as it boils.
4. Remove it from the heat and add 1 more T of butter. Stir the butter around until incorporated. Let it sit for about 10 minutes before pouring it on your cake.
 
***NOTE: If you would like to freeze this cake, please do. This cake and the freezer are good pals. Just remember NOT to pour the hot fudge on until you are ready to serve it. When you are ready to eat this lovely confection heat the cake up in the microwave. Heat the Hot Fudge up as well and pour it over the top of the cake. You will be all set.***
Enjoy! 


Post a comment!

19 Comments

  1. 1
    December 1, 2010 at 5:12 am

    Oh Jamie, you're the best! I just love you! 🙂

    • 2
      February 7, 2014 at 10:32 pm

      Great post.Just as the book 5 dysfunctions of a team ilutalrstes it all starts with trust. Failure to build you r brand authentically connecting to your market and its needs and you build a brand on sand that quickly and easily shifts, collapses as the environment changes.I believe the trust break when it occurred has a multiple separation affect verse one step as the picture ilutalrstes. A brand no longer trusted experiences an exponential separation from its market.

  2. 3
    December 1, 2010 at 3:58 pm

    This looks fab! How long will the hot fudge keep, should it be refrigerated?

  3. 4
    December 1, 2010 at 5:20 pm

    Yummy CHOCOLATE goodness Jaime! If I lived closer to you (than all the way here in NH) I would definitely come to your Bake Sale this coming Friday….I'm sure it will be decked to the fullest with yummy treats! 🙂

  4. 5
    December 1, 2010 at 6:25 pm

    Your are a fabulous friend to bake for another friend in need! I just love that!

  5. 6
    December 2, 2010 at 12:10 am

    Jamie, this looks so delicious. One question, do you use a large can of milk or the small one. Love the website and have tried many of the recipes. All first class, thanks. Renee'

  6. 7
    December 2, 2010 at 5:52 pm

    Cathy,
    The hot fudge should indeed be refrigerated.

    Givens Family,
    You need the regular sized can, not the small one.

    Thanks!
    ~Jamie

  7. 8
    ~d from Long Island
    December 7, 2010 at 5:17 pm

    Hi Jamie….wonderful site. So much to read and it is so eye appealing. Question…how long will the hot fudge stay fresh in the refrigerator? I would love to make as gifts but need to know how long it will stay fresh. Thanks..

    ~d from Long Island

  8. 9
    December 7, 2010 at 9:15 pm

    ~d from Long Island,
    Welcome to you and thanks for your kind words! Hope you find some recipes you love.
    The fudge will keep for about 5 days in the refrigerator. Good luck!
    ~Jamie

  9. 10
    Anonymous
    December 16, 2010 at 5:33 pm

    I am planning on making this tomorrow (12/17), but I am wondering which size can of evaporated milk? I am thinking the small one, but would you please calrify that for me. Thanks so much!

    Traci B.

  10. 11
    December 16, 2010 at 9:06 pm

    Hi Traci, It is the 12 oz can. Hope it turns out great!
    ~Jamie

  11. 12
    March 4, 2011 at 3:28 am

    I'm new to your blog. My sister in law, Pam Slade, keeps telling me to come take a look, so I did today. I made this cake and it turned out great. Thanks for sharing all your yummy recipes and step by step directions.

  12. 13
    Anonymous
    May 11, 2011 at 12:57 am

    The cake is divine, but my hot fudge was not sweet and did not have the shine yours did. I followed the recipe exactly…any suggestions. I was using powdered milk to make the evaporated milk, but I do that in all recipes now and have not had any other problems. Thanks for sharing the yumminess. ~Jill

  13. 14
    May 11, 2011 at 7:48 pm

    Hi Jill,
    Thanks for your question. Yes, your trouble does indeed lie with the powdered milk. This hot fudge really needs the canned milk. It doesn't even turn out well with regular milk. Canned is the best choice. I hope you try it again and love it!
    Have a good one!
    ~Jamie

  14. 15
    Anonymous
    July 20, 2011 at 6:02 pm

    Is this plain flour?
    Looks YUMMO!!!

  15. 16
    Anonymous
    August 1, 2011 at 4:39 pm

    What did I do wrong – my hot fudge topping was light brown and thick like pudding???????

  16. 17
    August 2, 2011 at 2:29 am

    Gwenna,
    I think the trouble may lie with the cocoa powder used. The Hershey or Ghirardelli brand are both nice and dark. Any generic brand I have ever used ends up being light, and not very flavorful. As for the thickness, my first thoughts are that you may have added a too much cornstarch. If you are certain that the cornstarch measurement was correct, then I would wager that you cooked it a bit too long. Next time remove it from the heat just as it begins to thicken and see if that helps. Good luck! Hope it turns out better next time!
    ~Jamie

  17. 18
    Anonymous
    January 23, 2012 at 11:31 pm

    This is my first time on your site & thus far, I really like it. I am planning on making a few of the recipes I've seen already. I will pass this site to others, as well. Thanks for all your hard work & effort for us. I sure appreciate it!

  18. 19
    Anonymous
    April 4, 2012 at 9:03 pm

    Jamie,
    I'm making this for Easter Sunday but need to make two of them. Is there enough Hot Fudge in this recipe for two cakes? Or should I double the recipe? Also, do you let the cake cool before freezing it? And how do you wrap it to freeze it?

    Thanks. I love this cake and I'm really hoping it will turn out all right. 🙂

    Jillinda

Your email is never published nor shared. Required fields are marked *

(Required)
(Required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>