"Hot Chocolate Cake" Recipe???

My late father had a this recipe. He had received it from a family member during the 70's and he made it occasionally. I would really like to find it. Someone must have one somewhere. It has also been called "Hot Chocolate Lava Cake". To describe it, the cake is served hot, and moist and drenched in a chocolate sauce that is very much like hot chocolate itself in taste, but very rich and smooth.

Public Comments

  1. I make that all the time but I can't find the recipe for it right now, go on line that's where I got it.
  2. I made this many, many, many years ago...

    HOT FUDGE SUNDAE CAKE
    1 cup Gold Medal all-purpose flour
    3/4 cup granulated sugar
    2 tablespoons baking cocoa
    2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup milk
    2 tablespoons vegetable oil
    1 teaspoon vanilla
    1 cup chopped nuts, if desired
    1 cup packed brown sugar
    1/4 cup baking cocoa
    1 3/4 cups very hot water
    Ice cream, if desired

    1 . Heat oven to 350ºF.
    2 . Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
    3 . Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
    4 . Bake about 40 minutes or until top is dry.
    5 . Spoon warm cake into dessert dishes.
    Top with ice cream. Spoon sauce from pan onto each serving.
  3. Chocolate Lava Cake
    with Coffee Creme Anglaise
    Recipe from: The Passionate Cook
    by Karen Barnaby
    Cookbook Heaven at Recipelink.com


    This is called lava cake because the delicious, oozy chocolate center runs out onto the plate when you cut into the cake. People go wild over this and it’s one of the most popular desserts at the Fish House in
    Stanley Park, where it was born.

    Servings: 6

    butter at room temperature for buttering the pans

    cocoa powder for dusting the pans

    6 1/2 oz. (185 g) good-quality bittersweet chocolate, chopped into 1/2-inch (1.2-cm) pieces

    3 Tbsp. (45 mL) unsalted butter

    pinch sea salt

    4 large egg yolks

    1/4 cup (60 mL) granulated sugar

    2 large egg whites

    1 recipe Coffee Creme Anglaise (recipe follows)

    Assemble six 4- by 2-inch (10- by 5-cm) nonstick tart pans, preferably smooth-sided with removable bottoms, or six 4-inch (10-cm) disposable aluminum pie pans. Thoroughly butter the insides of the pans and dust with cocoa. Tap out the excess.

    Combine the chocolate, unsalted butter and pinch of salt in a large, heatproof bowl. Place over a pot of simmering water and stir occasionally until the chocolate is almost completely melted. Remove from the heat and stir until the chocolate is smooth. Cool to room temperature.

    Combine the egg yolks with all but 1 Tbsp. (15 mL) of the sugar and beat with an electric mixer or by hand at high speed for about 2 minutes, until the mixture thickens and becomes lighter in color. Fold the cooled chocolate mixture into the egg yolks until smoothly combined.

    With clean beaters, whip the egg whites with the remaining 1 Tbsp. (15 mL) of sugar until soft peaks form. Stir 1/3 of the egg whites into the chocolate mixture. Fold the remaining egg whites into the chocolate mixture.

    Spoon the batter into the prepared tart tins. If you are not baking the Lava Cakes immediately, cover with plastic wrap and refrigerate for up to 8 hours.

    Preheat the oven to 425 degrees F (220 degrees C). Place the cakes well apart on a baking sheet and bake for 8 minutes, or 9 minutes if the cakes have been refrigerated. The centers will be jiggly. Remove from the oven and carefully loosen the tarts with a small knife. Flip the cakes over onto individual plates and remove the pans.

    Serve with Coffee Creme Anglaise poured around the Lava Cakes, and unsweetened whipped cream if you wish.


    Coffee Creme Anglaise
    Makes 2 1/2 cups (600 mL)

    5 large egg yolks

    1/2 cup (120 mL) granulated sugar

    1 cup (240 mL) half-and-half cream

    1 cup (240 mL) whipping cream

    1 tsp. (5 mL) instant coffee

    1 Tbsp. (15 mL) espresso coffee beans, coarsely ground

    In a large bowl, beat the egg yolks and sugar together until well combined.

    Place the creams in a large, heavy saucepan and bring to a full frothy boil. Remove from the heat and slowly pour 1/4 of the cream into the yolk mixture, stirring constantly, then stir in the remaining cream. Pour through a sieve into a clean bowl. Stir in the instant coffee until dissolved, then the coarsely ground espresso beans. Place in the fridge and stir every 10 minutes until the mixture is cold. Cover with plastic wrap. Keeps for 4 days, refrigerated.


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  4. Hi there! Try this, it looks so good and I plan on baking it this weekend when my mom and brother come to visit! Thanks for inspiring me to find a recipe like this! Good luck!

    http://www.culinary-yours.com/chocolatelavacake.html
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