Hot Fudge Cake from Shoney's features a warm, moist chocolate cake enveloped in rich, velvety hot fudge sauce, topped with a scoop of creamy vanilla ice cream and sprinkled with chopped nuts, delivering an indulgent blend of gooey, cold, and crunchy textures.
Equipments
- Mixing bowl
- Whisk
- Spatula
- Electric mixer (optional)
- Cake pan
- Cooling rack
- Saucepan
- Ice cream scoop
- Knife
- Serving plates
- Spoon (for drizzling fudge and sprinkled nuts)
Ingredients
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1 cup (175g) semisweet chocolate chips
- 1/2 cup (120ml) heavy cream
- 1/4 cup (30g) unsalted butter
- 1/4 cup (50g) light corn syrup
- 1 cup (170g) chopped semisweet chocolate or chocolate chips (for fudge sauce)
- 1 pint vanilla ice cream
- 1/2 cup (60g) chopped pecans or walnuts
Ensure the cocoa powder is unsweetened to maintain the authentic rich chocolate flavor of the Hot Fudge Cake. Use fresh buttermilk for optimal tenderness and moisture in the cake, as substitutes may alter the texture. When melting chocolate and combining ingredients for the fudge sauce, temper heat carefully to prevent burning or graininess. You can select your preferred nuts between pecans or walnuts to add that perfect crunchy contrast. Your Hot Fudge Cake from Shoney's copycat menu will deliver that gooey, creamy, and crunchy experience reminiscent of the classic dessert.
Instructions
- Preheat oven to 350°F (175°C). Grease cake pan.
- In mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs, oil, and vanilla until combined.
- Add buttermilk to wet mixture and mix well.
- Gradually add wet ingredients to dry ingredients, mixing until smooth.
- Fold in 1 cup chocolate chips.
- Pour batter into prepared cake pan and smooth top with spatula.
- Bake for 25–30 minutes, or until toothpick inserted comes out clean.
- Cool cake in pan on cooling rack for 10–15 minutes, then turn out onto rack to cool slightly.
- While cake cools, make hot fudge: In saucepan, heat heavy cream, butter, and corn syrup over medium heat until just simmering.
- Add 1 cup chopped semisweet chocolate to saucepan and stir until melted and smooth.
- Slice cake into squares or rectangles.
- Place cake slice on serving plate.
- Top each slice with a scoop of vanilla ice cream using ice cream scoop.
- Drizzle hot fudge sauce over cake and ice cream with spoon.
- Sprinkle chopped pecans or walnuts on top.
- Serve immediately.
Substitution
Hot Fudge Cake from Shoney's copycat menu is a decadent dessert combining moist chocolate cake and rich hot fudge sauce topped with vanilla ice cream and nuts. You can substitute buttermilk with a mixture of 1 cup milk plus 1 tablespoon lemon juice or white vinegar to replicate the tanginess if buttermilk is unavailable. Use any chopped nuts like pecans, walnuts, or even almonds depending on your preference or what you have on hand. For the fudge, swapping light corn syrup with honey or golden syrup works well to maintain the smooth texture. Vanilla ice cream can be replaced with any creamy frozen dessert you prefer to suit taste or dietary needs.
Tips
Ensure your oven is fully preheated to 350degF (175degC) before baking to achieve the desired moist texture in the Hot Fudge Cake. When folding in chocolate chips, gently incorporate them to maintain an even distribution and prevent overmixing, which can affect the cake's crumb. Use a toothpick to check doneness around 25 minutes; if it comes out clean or with a few moist crumbs, the cake is ready to avoid overbaking. Pour the hot fudge sauce immediately after melting so it remains smooth and pourable, ensuring your cake, ice cream, and nuts come together in a perfect blend of warm, cold, and crunchy textures for your indulgence.
Nutritions
Hot Fudge Cake from Shoney's combines a rich chocolate base with a creamy vanilla ice cream topping, delivering a dessert high in sugars and fats primarily from granulated sugar, chocolate chips, heavy cream, and butter. Each serving provides a substantial calorie count, mostly derived from carbohydrate sources like flour and sugar, alongside fats from vegetable oil, butter, and nuts. The inclusion of eggs and buttermilk adds protein and some essential nutrients such as calcium and vitamin D. When enjoying Your slice, be mindful of portion size to balance indulgence with overall dietary goals.
Storage
To preserve the Hot Fudge Cake's moist texture and rich flavor, store any leftover cake slices in an airtight container in the refrigerator for up to 3 days. Keep the hot fudge sauce separate in a sealed jar and reheat gently on the stove or microwave before serving. Your vanilla ice cream should remain frozen in its original container to maintain its creamy consistency.
Variation or Alternatives
You can swap buttermilk with an equal amount of whole milk mixed with 1 tablespoon of lemon juice or vinegar to achieve a similar tangy moisture. For added depth, try using dark cocoa powder instead of unsweetened cocoa powder, which delivers a richer chocolate flavor. Replace vanilla ice cream with salted caramel or coffee-flavored ice cream to complement the warm fudge sauce uniquely. Toast the nuts lightly before sprinkling to enhance their crunch and bring out a more intense nutty aroma.
Allergies
Your Hot Fudge Cake from Shoney's contains common allergens such as eggs, dairy (heavy cream, butter, vanilla ice cream, buttermilk), wheat (all-purpose flour), and tree nuts (pecans or walnuts). Those with allergies to any of these ingredients should avoid this dessert to prevent allergic reactions. Cross-contamination with chocolate and other ingredients is also possible, so always check with the restaurant if you have specific dietary restrictions.
Why this recipe?
Shoney's Hot Fudge Cake menu item is beloved for its rich, warm chocolate cake topped with velvety hot fudge sauce and a scoop of creamy vanilla ice cream. The perfect balance of textures and flavors creates an indulgent dessert experience that satisfies chocolate lovers. Your copycat version can capture this timeless treat's indulgence, offering a comforting and decadent finish to any meal. Recreating Shoney's signature Hot Fudge Cake lets you enjoy the restaurant-quality dessert at home, impressing guests with familiar, irresistible flavors.