Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 1/4 teaspoon espresso powder (optional, enhances chocolate flavor)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch square or round baking dish with butter or non-stick spray. - Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, granulated sugar, and brown sugar. - Combine Wet Ingredients:
In another bowl, combine the milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix, as it can affect the cake’s texture. - Prepare the Pudding Layer:
Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Do not stir in the hot water yet. - Add the Hot Water:
Gently pour the hot water over the batter. Do not stir—it will form the pudding layer as it bakes. - Bake:
Bake the cake for 40-45 minutes. The top should be set and slightly cracked, and the center should have a slight jiggle. This is the perfect texture for the gooey, self-saucing pudding layer. - Cool and Serve:
Let the cake cool for 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat. For added flair, garnish with a sprinkle of cocoa powder, chocolate shavings, or fresh berries.
Notes
- Self-Saucing Magic: The magic of this cake is in its self-saucing feature. As it bakes, the batter forms a fudgy cake layer on top, while a rich chocolate pudding layer forms underneath. This creates a delicious contrast of textures in each bite.
- Oven Temperature & Time: Bake at 350°F (175°C) for 40-45 minutes. If the cake looks dry or overbaked, it means it was left in the oven too long. Keep an eye on it towards the end to avoid overbaking and losing that perfect pudding layer.
- Creative Variations: Add a seasonal twist to the flavor by mixing in peppermint extract during winter or fresh orange zest for a citrusy kick in the spring. For dietary modifications, swap regular milk and butter for non-dairy alternatives or use gluten-free flour for a gluten-free version.
- Serving Tip: This cake is best served warm, allowing the gooey pudding to ooze out with every spoonful. Top it with a scoop of vanilla ice cream or a dollop of whipped cream to balance out the rich chocolate flavor.