Gooey, Fudgy, Chocolate Bliss
This hot fudge chocolate cake is not your average chocolate cake recipe – it’s rich, melty, and downright irresistible. Think of it as a cross between a fudgy chocolate cake and a lava cake, but better. Because not only is it decadent and deeply chocolatey, it’s also a sneaky protein cake with 10g of protein per serving. That means you can totally justify going in for seconds.
Why You’ll Love this Hot Fudge Chocolate Cake
If you’ve ever had one of those warm desserts where you cut in and a pool of chocolate sauce floods your plate…yeah, this is that. Except instead of stuffing it with fudge, the hot fudge layer forms all on its own as it bakes. Magic? Almost. The trick? A layer of hot water poured right on top before it hits the oven. What comes out is a beautifully soft cake on top, and a luscious, warm fudge sauce underneath. Scoop it up while it’s hot and serve with a scoop of vanilla protein ice cream for the ultimate experience.
You don’t need any fancy ingredients or baking skills to make this work. Just stir together a thick batter, fold in chocolate chunks (non-negotiable), and get ready for your kitchen to smell like a dream. It’s a single-pan dessert that checks every box – easy, high-protein, and ridiculously good.
Whether you’re craving comfort or need something quick and indulgent to wrap up the night, this fudgy chocolate cake delivers. No one would ever guess it’s a better-for-you version… and honestly, they don’t need to.
Macros Per Serving
150 Calories | 24g Carbs | 4g Fat | 10g Protein
Recipe Card
Hot Fudge Chocolate Cake
Ingredients
Wet:
- 50 g Large Brown Egg (Vital Farms)
- 180 ml Nonfat Milk (Mootopia)
- 14 g Light Butter (Smart Balance)
- 1 tsp Vanilla Extract (Nielsen Massey)
Dry:
- 90 g All Purpose Flour (King Arthur)
- 30 g Chocolate Fudge Protein Powder (Quest)
- 15 g Cocoa Powder (Navitas Organics)
- 80 g Sea Salt Extra Dark Chocolate (chopped (Gatsby’s))
Topping:
- 7 g Cocoa Powder (Navitas Organics)
- 16 g Zero Calorie Sweetener (H-E-B)
- ½ cup Hot Water
Instructions
- Boil at least 3/4 – 1 cup of water in a pot of tea kettle. Let it sit on heat while you prepare your batter.
Wet:
- Add your wet ingredients to a mixing bowl and use a hand blender or whisk to mix.50 g (1) Large Brown Egg, 180 ml (0.75 cups) Nonfat Milk, 14 g (1 tbsp) Light Butter, 1 tsp Vanilla Extract
Dry:
- Add in the dry ingredients (excluding the chocolate chunks) and blend again until smooth. Then fold in the chopped chocolate chunks.90 g (0.75 cups) All Purpose Flour, 30 g (0.25 cup) Chocolate Fudge Protein Powder, 15 g (2 tbsp) Cocoa Powder, 80 g (1 bar) Sea Salt Extra Dark Chocolate
- Grab a large wide baking dish, mine was roughly 12”x6” and lightly spray with olive oil. A scoop the batter and smooth it out evenly.
Topping:
- In a small bowl, mix together the cocoa powder and sugar. Then sprinkle it over evenly to the top of your batter.7 g (0.5 tbsp) Cocoa Powder, 16 g (4 tsp) Zero Calorie Sweetener
- Grab a large spoon and pour the water onto the back of it, over the batter. This will help it not splash out and splatter everywhere. You should have about half an inch to an inch of water above the batter.1/2 cup Hot Water
- Bake at 350° for 25-30 minutes. You’ll have a goey fudgy bottom and inside and a fluffy cake layer on top!
- Serve with some homemade protein ice cream on the side and enjoy.
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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