Ingredients:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 3 tbsp (22g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) whole milk
  • 1/3 cup (80ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 1 large egg
  • 1/2 cup (115g) unsalted butter
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1 cup (200g) brown sugar, packed
  • 1/4 cup (60ml) whole milk
  • 1 pint (473ml) vanilla bean ice cream
  • 1/2 cup (120ml) heavy whipping cream (whipped)
  • 8 maraschino cherries (10g each)
  • 1/4 cup (30g) toasted almond slivers

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x9 inch baking pan thoroughly.
  2. In a large bowl, whisk together the flour, granulated sugar, 3 tbsp cocoa powder, baking soda, and salt.
  3. Stir in the milk, oil, vanilla, and egg until the batter is smooth and mahogany-colored.
  4. Pour the cake batter into the prepared pan and spread evenly.
  5. In a small saucepan over medium heat, melt the butter.
  6. Whisk in the 1/3 cup cocoa powder and brown sugar, stirring constantly to avoid clumps.
  7. Gradually pour in the milk and simmer for 2 minutes until the sauce is glossy and thick.
  8. Carefully pour the hot fudge mixture over the raw cake batter without stirring the layers.
  9. Bake for 35–40 minutes, or until the top is set and springy to the touch and edges are bubbling.
  10. Let the cake cool for 10 minutes to allow the fudge to set slightly.
  11. While still warm, scoop vanilla bean ice cream onto the center of each slice. Top with a dollop of whipped cream, toasted almond slivers, and a cherry.