Prep: 30 min. | Bake: 20-30 min.
This self-saucing chocolate pudding is a rich, gooey dessert that’s perfect for chilly autumn evenings. A decadent chocolate sponge, baked to perfection, with a velvety, molten sauce hiding underneath. Topped with vanilla ice cream, vanilla custard or whipped cream.
For the cake batter:
- 3/4 cup all-purpose flour
- 1/2 cup white granulated sugar
- 3 tablespoons Dutch process cocoa
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 large egg
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 4 tablespoons melted butter
- 1 cup semi-sweet chocolate chips
For the topping:
- 1/3 cup white granulated sugar
- 1/3 cup light brown sugar
- 1/4 cup Dutch process cocoa
- 1 1/2 cups hot brewed coffee (or hot water)
Step 1:
Cake Batter: Preheat oven to 170°C. Butter a 9 x 9-inch baking dish
Step 2:
In a large bowl, whisk together flour, cocoa, sugar, baking powder, and salt
Step 3:
Add egg, milk, vanilla, and melted butter; whisk until smooth
Step 4:
Fold in chocolate chips and spread batter evenly in the prepared dish
Step 5:
Topping: Mix white sugar, brown sugar, and cocoa in a medium bowl. Sprinkle evenly over the batter. Carefully pour the hot coffee (or water) over the back of a spoon to cover the topping
Step 6:
Place in the preheated oven and bake for 25-35 minutes until the cake is puffed and set on top but jiggly underneath.
Cool for 20-30 minutes before serving
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Bake and enjoy!