Shoney’s hot fudge cake recipe is a classic dessert that delivers rich chocolate flavor and a warm, indulgent texture. The cake has a deep chocolate taste balanced by smooth, sweet hot fudge sauce and light, fluffy whipped cream.
Exploring this Shoney’s hot fudge cake recipe and discovering new techniques is my true passion. The specialty of this cake lies in the warm chocolate sauce poured over soft, moist cake, enhancing every bite.
Additions like coffee granules, vanilla, and a touch of butter in the chocolate create depth and richness. I will now guide step by step through making this Shoney’s hot fudge cake recipe.
Why You’ll Love This Recipe
Shoney’s hot fudge cake recipe delivers an irresistible chocolate experience that is rich, moist, and deeply satisfying. The warm fudge sauce seeps into the cake, creating a luxurious, indulgent texture, while the whipped cream adds a light, creamy contrast.
The subtle hint of coffee enhances the chocolate flavor, making each bite more complex and flavorful. Simple ingredients come together to create a dessert that feels special and comforting at the same time.
The process of baking is rewarding, and the result is a dessert that impresses without requiring complicated techniques or hard-to-find ingredients.
How To Prepare Shoney’s Hot Fudge Cake Recipe?
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Kitchen Utensils
- Mixing bowls (small and large)
- Whisk
- Measuring cups and spoons
- Saucepan
- 8-inch round cake pan (or similar)
- Spatula
- Electric mixer or hand whisk (for whipped cream)
- Spoon or ladle for sauce
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 4 oz dark chocolate chips
- 7 tbsp butter, salted (or unsalted + 1/4 tsp salt)
- 1/4 cup cocoa powder
- 1 1/4 cups granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup vegetable or canola oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup boiling water
- 1 tbsp instant coffee granules
For the Whipped Cream Topping:
- 1 cup cold heavy cream (high-fat content)
- 2–4 tbsp powdered sugar, to taste
- 1 tsp pure vanilla extract
For the Hot Fudge Sauce:
- 8 oz bittersweet chocolate (chips or chopped)
- 14 oz sweetened condensed milk
- 1 tbsp corn syrup (dark corn syrup optional)
- 3 tbsp water
- Pinch of salt
- 1 tsp vanilla paste or extract
Instructions
1. Start by heating your oven to 350°F (175°C). Take an 8×8-inch baking pan, grease it well, and then lightly dust it with cocoa powder so the cake doesn’t stick.
2. Next, melt the chocolate and butter together. You can do this gently in a saucepan over low heat or in the microwave in short 20-second bursts, stirring each time. Once smooth, set it aside to cool just a little.
3. While that’s cooling, combine the dry ingredients in a large bowl. Whisk together the flour, cocoa powder, baking powder, and coffee granules until everything is evenly mixed.
4. In a separate bowl, mix the wet ingredients. Beat the eggs with the sugar, oil, and vanilla extract until smooth. Gradually stir in the melted chocolate and butter so the mixture becomes uniform.
5. Now bring the wet and dry parts together. Slowly fold the dry ingredients into the wet mixture. Then, carefully pour in the boiling water while stirring until the batter is smooth. Don’t worry that it looks thin that’s exactly how it should be.
6. Pour the batter into the prepared pan and bake it in the oven for 30–35 minutes. Test for doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready. Let it cool slightly before serving.
7. While the cake is cooling, make the whipped cream. Use a cold bowl to whip the heavy cream with powdered sugar and vanilla until soft peaks form. Keep it chilled until you’re ready to serve.
8. For the hot fudge sauce, combine the chocolate, sweetened condensed milk, corn syrup, water, and a pinch of salt in a saucepan over low heat. Stir constantly until the sauce is smooth and glossy. Take it off the heat and mix in the vanilla extract. Serve the warm fudge over slices of cake with a dollop of whipped cream.
Nutrition Facts Of Shoney’s Hot Fudge Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 520 kcal |
| Carbohydrates | 58 g |
| Fat | 28 g |
| Protein | 6 g |
| Sugar | 45 g |
| Fiber | 3 g |
The Secret To Super Shoney’s Hot Fudge Cake Recipe
The secret to a truly exceptional Shoney’s hot fudge cake recipe lies in careful attention to temperature, timing, and ingredient quality.
Melting chocolate and butter slowly ensures a smooth, glossy base without burning or separating. Adding a small amount of coffee intensifies the chocolate flavor without making it taste like coffee.
Folding dry ingredients gently preserves the cake’s light, tender texture, while incorporating boiling water creates a thin batter that bakes into moist perfection.
The hot fudge sauce is made slowly over low heat for a rich, velvety finish. Freshly whipped cream adds balance, making every bite indulgent and unforgettable.
Why My Recipe Works
My recipe works because it balances rich chocolate, smooth butter, and a touch of coffee to deepen the flavor. The method of folding dry ingredients gently into wet ingredients keeps the cake tender and moist.
Adding boiling water thins the batter just enough, creating a soft, delicate texture. Baking at the right temperature ensures even cooking without drying out the cake.
The hot fudge sauce is heated slowly to achieve a glossy, pourable consistency, which seeps into the cake for extra richness. Whipped cream adds lightness, making each bite indulgent but not heavy.
Serving Suggestions
Serve Shoney’s hot fudge cake warm for the best experience, allowing the rich chocolate and fudge to melt slightly on the plate. Top each slice with a generous dollop of freshly whipped cream.
A scoop of vanilla ice cream adds contrast and creaminess, while a sprinkle of chopped nuts or chocolate shavings provides texture and extra flavor. Fresh berries like raspberries or strawberries brighten the dessert with a subtle tartness.
Drizzle extra hot fudge over the top for an indulgent touch. Presenting it on a simple plate highlights the deep chocolate color and makes it irresistible.
When To Serve
Shoney’s hot fudge cake can be served any time a rich, chocolate dessert is desired. It works beautifully after dinner as a special treat, during celebrations, or for casual family gatherings.
Serving it warm enhances the flavor and texture, making the fudge sauce slightly gooey and inviting. It also pairs well with afternoon coffee or tea for a comforting snack.
Preparing it ahead of time is possible, but warming the cake and sauce just before serving ensures the best experience. This dessert shines whenever a moment calls for indulgence and a touch of sweetness.
Top Baking Tips
1. Always measure ingredients carefully. Use a kitchen scale or proper measuring cups to ensure accuracy, especially for flour, sugar, and cocoa powder.
2. Keep ingredients at the right temperature. Butter, eggs, and milk should be at room temperature unless the recipe specifies otherwise. This helps the batter mix smoothly.
3. Preheat the oven before baking. Putting a cake into a cold oven can affect rising and texture.
4. Fold dry ingredients gently into wet ones. Over mixing can make cakes dense or tough.
5. Check baking time with a toothpick or skewer. Insert it into the center of the cake; it should come out clean or with a few crumbs.
6. Let baked goods cool before slicing or frosting. This prevents them from falling apart and helps flavors set properly.
Additions For Extra Delicious
➤ Espresso Powder – A small amount added to the cake batter intensifies the chocolate flavor without making it taste like coffee.
➤ Sea Salt – A light sprinkle on top of the hot fudge sauce enhances sweetness and adds a subtle, savory contrast.
➤ Chopped Nuts – Pecans, walnuts, or hazelnuts provide a crunchy texture that complements the soft, fudgy cake.
➤ Fruit – Fresh raspberries, strawberries, or banana slices add a natural sweetness and a refreshing contrast to the rich chocolate.
➤ Caramel Drizzle – A thin stream of caramel sauce over the whipped cream and cake adds extra indulgence and depth of flavor.
Substitutions
✔ Flour: Swap all-purpose flour for whole wheat pastry flour or a gluten-free flour blend.
✔ Butter: Use unsalted butter instead of salted, adding ¼ teaspoon salt, or substitute coconut oil for a dairy-free version.
✔ Sugar: Replace white sugar with brown sugar, coconut sugar, or maple sugar for a different flavor profile.
✔ Chocolate: Semi-sweet or milk chocolate can replace dark chocolate; adjust sweetness if needed.
✔ Heavy Cream: Use full-fat coconut cream or non-dairy whipping cream instead of heavy cream for a vegan option.
✔ Coffee: Strong brewed coffee can replace instant coffee granules to enhance chocolate depth.
Storage Instructions
Store Shoney’s hot fudge cake in an airtight container in the refrigerator to keep it fresh for up to 3–4 days. Cover the cake tightly to prevent it from drying out or absorbing other odors.
Keep the whipped cream separate until serving to maintain its texture. The hot fudge sauce can be stored in a small jar or airtight container in the refrigerator for up to a week and reheated gently before serving.
For longer storage, the baked cake (without sauce or cream) can be wrapped well in plastic wrap and frozen for up to 2 months.
FAQs For Shoney’s Hot Fudge Cake Recipe
How can I make the cake extra moist and tender?
Using room temperature eggs and carefully measuring flour helps maintain a soft texture. Adding a touch of oil along with butter keeps the cake light and rich. Avoid over mixing the batter once dry ingredients are added, which prevents the cake from becoming dense.
Can I prepare the hot fudge sauce ahead of time?
Yes, the fudge sauce can be made a day or two in advance. Store it in an airtight container in the refrigerator and gently reheat on low heat before serving. Stir occasionally to maintain a smooth consistency.
Can I adjust the chocolate flavor?
Bittersweet or semi-sweet chocolate can be used depending on preference. For a richer, deeper flavor, use dark chocolate and a small amount of coffee granules. For a sweeter, milder taste, milk chocolate works well.
Can the recipe be modified for dietary needs?
Yes, gluten-free flour can replace all-purpose flour. Coconut cream or plant-based cream can replace heavy cream for a dairy-free version. Sugar substitutes can be used carefully, but they may slightly affect texture and sweetness.
Do I need coffee in the cake?
Coffee is optional but recommended. It enhances the chocolate flavor without adding a coffee taste. Using strong brewed coffee instead of instant granules also works well.
Conclusion
I enjoyed making Shoney’s Hot Fudge Cake and loved how it turned out every time I prepared it. This recipe has become my go-to dessert for serving friends and family, bringing warmth and sweetness to any table.
I make it for special occasions or simply to enjoy a rich, chocolate treat at home. I am sharing my easy method so others can recreate it without stress and enjoy the same indulgent flavors.
I hope everyone who tries this recipe finds it as delicious and rewarding as I do every time.
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Shoney’s Hot Fudge Cake Recipe
Equipment
- Mixing bowls (small and large)
- Whisk
- Measuring cups and spoons
- Saucepan
- 8-inch round cake pan (or similar)
- Spatula
- Electric mixer or hand whisk (for whipped cream)
- Spoon or ladle for sauce
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 4 oz dark chocolate chips
- 7 tbsp butter salted (or unsalted + 1/4 tsp salt)
- 1/4 cup cocoa powder
- 1 1/4 cups granulated sugar
- 2 large eggs at room temperature
- 1/4 cup vegetable or canola oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup boiling water
- 1 tbsp instant coffee granules
For the Whipped Cream Topping:
- 1 cup cold heavy cream high-fat content
- 2 –4 tbsp powdered sugar to taste
- 1 tsp pure vanilla extract
For the Hot Fudge Sauce:
- 8 oz bittersweet chocolate chips or chopped
- 14 oz sweetened condensed milk
- 1 tbsp corn syrup dark corn syrup optional
- 3 tbsp water
- Pinch of salt
- 1 tsp vanilla paste or extract
Instructions
- Start by heating your oven to 350°F (175°C). Take an 8×8-inch baking pan, grease it well, and then lightly dust it with cocoa powder so the cake doesn’t stick.
- Next, melt the chocolate and butter together. You can do this gently in a saucepan over low heat or in the microwave in short 20-second bursts, stirring each time. Once smooth, set it aside to cool just a little.
- While that’s cooling, combine the dry ingredients in a large bowl. Whisk together the flour, cocoa powder, baking powder, and coffee granules until everything is evenly mixed.
- In a separate bowl, mix the wet ingredients. Beat the eggs with the sugar, oil, and vanilla extract until smooth. Gradually stir in the melted chocolate and butter so the mixture becomes uniform.
- Now bring the wet and dry parts together. Slowly fold the dry ingredients into the wet mixture. Then, carefully pour in the boiling water while stirring until the batter is smooth. Don’t worry that it looks thin that’s exactly how it should be.
- Pour the batter into the prepared pan and bake it in the oven for 30–35 minutes. Test for doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready. Let it cool slightly before serving.
- While the cake is cooling, make the whipped cream. Use a cold bowl to whip the heavy cream with powdered sugar and vanilla until soft peaks form. Keep it chilled until you’re ready to serve.
- For the hot fudge sauce, combine the chocolate, sweetened condensed milk, corn syrup, water, and a pinch of salt in a saucepan over low heat. Stir constantly until the sauce is smooth and glossy. Take it off the heat and mix in the vanilla extract. Serve the warm fudge over slices of cake with a dollop of whipped cream.