What do you get when you mix the essence of chewy brownies, moist cake and creamy hot fudge sauce?
You get Inside-Out Chocolate Fudge Cake.
The first time I served this to my husband, he reminded me that we’d had a similar desert in a fancy restaurant many, many years ago. Only I had forgotten because it’s been so long since we’d been to a fancy restaurant. Still to this day, neither of us can remember the restaurant that served this similar dessert. And we no longer care. Because I now have the recipe. And I am going to share it with you.
Inside-Out Chocolate Fudge Cake
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
2 Tablespoons unsweetened cocoa powder
1/2 cup milk
2 Tablespoons oil, can be vegetable or canola
3/4 cup chopped pecans, if desired
3/4 cup brown sugar
1/4 cup cocoa powder
Tippy Top Layer:
1 3/4 cup hot water
Preheat oven to 350F. Grease 8×8-inch or 8×11-inch baking pan.
In a large bowl, mix all ingredients for the bottom layer, pour into prepared pan. In a small bowl mix the ingredients for the top layer and sprinkle dry mixture over bottom layer. In a measuring cup, measure the hot water for the tippy top layer. Gently pour the hot water over the dry mix, careful not to disturb the dry layer too much.
Bake for 40-45 minutes for 8×8-inch pan or 30-35 minutes for the 8×11-inch pan. Test for doneness by sticking a toothpick no more than 1/2-inch into the cake like topping. If it comes out clean, it’s done. Now the bottom layer is a ooey, gooey hot fudge sauce to pour over your cold ice cream.