Ingredients
Scale
**Chocolate Cake:**
- 2 tbsp vegetable oil
- 3 tbsp full-fat plain or Greek yogurt
- 2 tbsp boiling water
- ¼ cup granulated sugar (55g)
- â…“ cup all-purpose flour (45g)
- 1 ½ tbsp cocoa powder
- â…“ tsp baking powder
- â…› tsp baking soda
- Pinch of salt
**Hot Fudge:**
- 2 tbsp granulated sugar
- 2 tbsp packed light brown sugar
- 1 tbsp cocoa powder
- â…“ cup boiling water
Instructions
- Preheat the oven to 350°F and lightly brush a 0.5qt mini Dutch oven (or a 5″ ramekin/cake pan) with butter.
- In a bowl, whisk together the oil, yogurt, and 2 tbsp boiling water until combined. Whisk in the sugar.
- Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Gently fold until just combined.
- Pour the batter into the prepared pan.
- In a separate bowl, stir together the granulated sugar, brown sugar, and cocoa powder for the hot fudge until no lumps remain. Sprinkle this mixture over the cake batter.
- Carefully pour the â…“ cup of boiling water on top of the sugar and cocoa mixture.
- Transfer the pan to the preheated oven and bake for about 20 minutes until the cake looks done on top. Aim for slight underbaking to ensure a gooey fudge sauce.
- Serve the cake warm straight from the pan! Optionally, top with a scoop of plain cold whipped cream or ice cream.