Hot Fudge Sundae Cake with Cocoa Whipped Cream and Amaretto Cherries

Sunday May 1, 2016

Hot Fudge Sundae cake is an old-fashioned pudding cake where the ingredients naturally separate during baking. When you take off the lid, the rich fudge sauce will have sunk to the bottom, with a gooey, spongy layer cake on top. It’s like magic and no eggs! The mixture is cooked directly in the cooker insert on the high setting, which is necessary to bake properly, so do not attempt it on low. Use a fabulous artisan cocoa powder, such as Valrhona or Sharffen Berger, for a special taste treat, but Hershey’s will work just as well. Top with cocoa whipped cream and an Amaretto cherry. To make the Amaretto cherries, which is one of my secret weapons for dressing up desserts, buy a jar of maraschino cherries and drain off the liquid. Refill the bottle with Amaretto, completely covering the cherries, and store indefinitely in the refrigerator. Outrageous!


Cooker:  Medium round

Setting and Cook Time: HIGH for 1 3/4 to 2 1/4 hours

Serves 6


  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons light olive oil
  • 1 1/2 teaspoons vanilla extract

Pudding Top

  • 2/3 cup packed light brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon instant espresso coffee powder
  • 1 1/2 cups boiling water

Cocoa Whipped Cream

  • 1/4 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup (8-ounces) cold heavy whipping cream


1. Spray the crock of a 3- to 3 1/2-quart round slow cooker with butter-flavored nonstick cooking spray. In a medium bowl, mix the flour, granulated sugar, 2 tablespoons cocoa, baking powder, and salt. Make a well in the center and stir in milk, oil, and vanilla with a few strokes until just smooth. With a rubber spatula, scrape the batter into the crock and smooth to make an even layer. Combine the brown sugar, cocoa powder, and espresso powder in a small bowl; pour in the boiling water and beat until smooth with a whisk.  Gently pour over the batter; do not stir.

2. Cover and cook on HIGH for 1 3/4 to 2 1/4 hours, until a bamboo skewer or metal cake tester inserted into the center comes out clean, and the cake is firm on top when pressed with your finger. While baking, combine the sugar and cocoa in a mixing bowl and stir with a whisk. Pour in the cold cream and stir with the whisk until mixed and no lump. Cover and refrigerate at least 30 minutes to dissolve the sugar.

3. Turn off machine. Remove the lid and let cake stand, uncovered, about 30 minutes to cool to warm and thicken the fudge sauce.  With an electric mixer, whip the cream to soft peaks. Makes 2 cups.

4. To serve, scoop the warm cake into individual bowls and spoon a few tablespoons of sauce. Top with a dollop of whipped cream and a cherry. Serve immediately. It is just as good room temperature or chilled.

photo courtesy of

Created for Rachel Ray Magazine.

Recipe and text copyright Beth Hensperger 2016

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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