Fudgy Hot Chocolate Cake with Homemade Chocolate Sauce | A dessert for chocolate lovers

Fudgy Chocolate Cake with Chocolate Sauce

Ingredients

For the Cake:
- Soften butter – 1/4 cup
- Vanilla extract – 1 tsp
- Powdered sugar – 1 cup
- Thick yogurt – 1/4 cup (or substitute with 1 egg)
- Milk – 1/2 cup
- Wheat flour or all-purpose flour – 1/2 cup
- Almond flour – 1/2 cup (can use all-purpose flour or wheat flour instead)
- Cocoa powder – 1/4 cup + 2 tbsp
- Salt – a pinch
- Baking soda – 1/4 tsp
- Baking powder – 1 tsp
- Coffee or water – 1/4 cup (water makes the cake super moist)

For the Chocolate Sauce:
- Milk – 1/2 cup + 1/4 cup
- Sugar – 2 tbsp (adjust according to taste)
- Cocoa powder – 2 tbsp
- Dark chocolate (chopped) – 1/4 cup
- Salted butter – 1 tbsp

Instructions
For the Cake:
- In a large mixing bowl, combine the soft butter, vanilla extract, and powdered sugar. Mix until smooth and well combined.
- Add the thick yogurt (or egg) and continue mixing.
- Gradually add the milk and coffee (or water) to the wet ingredients. Don’t worry if the mixture looks curdled—this happens due to the cold milk solidifying the butter.
- In a separate bowl, mix together wheat flour, almond flour, cocoa powder, salt, baking soda, and baking powder.
- Ensure all dry ingredients are evenly distributed.
- combine dry ingredients and wet ingredients mixture. Whisk well until you achieve a smooth, slightly runny batter.
Bake:
- Preheat the oven to 170°C (350°F).
- place parchment paper or grease cake tin with oil or butter, then pour in the batter.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.

For the Chocolate Sauce:
- In a saucepan, whisk together milk, sugar, and cocoa powder until smooth and lump-free.
- Heat the mixture on medium heat and bring it to a gentle boil, allowing the sugar to dissolve completely.
- Remove from heat and add the chopped dark chocolate. Stir until the chocolate melts completely.
- If the chocolate doesn't melt fully, return the saucepan to low heat and stir continuously until smooth.
- Stir in the butter and allow the sauce to remain slightly runny, as it will thicken as it cools down.
Store:
- You can refrigerate the sauce and store it for up to a week.

To Serve:

1. Heat a sizzler plate for 1–2 minutes.
2. Place a slice of the cooled cake on the hot sizzler plate.
3. Serve with a scoop of vanilla ice cream and drizzle generously with the chocolate sauce.

Enjoy your chocolatey hot and sweet treat :)
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