Individual Hot Fudge Sundae Cakes Recipe

Indulge in decadent Individual Hot Fudge Sundae Cakes! This recipe, inspired by Duncan Hines, creates rich, moist chocolate cakes baked in individual ramekins. Topped with a homemade hot fudge swirl and baked to perfection, these cakes are a delightful dessert served warm with a scoop of vanilla ice cream. Perfect for a special occasion or a cozy night in!

Prep Time 15 mins
Cook Time 30 mins
Calories 310.2 kcal
Protein 8g
Rating 0.0 (1 Reviews)
Individual Hot Fudge Sundae Cakes 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Individual Hot Fudge Sundae Cakes

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How to Make Individual Hot Fudge Sundae Cakes

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, and 2 teaspoons baking powder until well combined.
  3. Add ½ cup milk, ¼ cup (½ stick) melted unsalted butter, and 1 teaspoon vanilla extract. Mix until just combined. Do not overmix.
  4. Evenly spoon the batter into six ungreased 10-ounce custard cups.
  5. Place the custard cups on a 15x10 inch baking sheet for stability.
  6. In a small bowl, combine ½ cup packed light brown sugar and ¼ cup unsweetened cocoa powder.
  7. Evenly spoon 2-3 tablespoons of the brown sugar-cocoa mixture over the batter in each custard cup.
  8. Carefully pour ¼ cup hot water evenly over the top of each cake.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let cool slightly before carefully removing from the cups. Serve warm with a scoop of vanilla ice cream and a cherry, if desired.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

173g

Fat

17g

Carbs

21g