Description
This classic dessert features a rich, moist chocolate cake atop a luscious chocolate pudding layer. It’s the perfect indulgence for any chocolate lover, best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
For the Cake:
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¾ cup all-purpose flour
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⅔ cup granulated white sugar
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½ cup unsweetened cocoa powder
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1½ teaspoons baking powder
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½ teaspoon salt
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½ cup milk
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3 tablespoons vegetable oil
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1 teaspoon vanilla extract
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For the Topping:
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⅔ cup packed brown sugar
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¼ cup miniature semisweet chocolate chips
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¼ cup unsweetened cocoa powder
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1¼ cups hot water
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Instructions
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Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
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Prepare the cake batter: In the prepared baking dish, whisk together the flour, granulated sugar, ½ cup cocoa powder, baking powder, and salt. Add the milk, vegetable oil, and vanilla extract, and stir until the mixture is smooth.
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Add the topping: Evenly sprinkle the brown sugar, chocolate chips, and ¼ cup cocoa powder over the batter. Carefully pour the hot water over the top. Do not stir; the water will form a sauce during baking.
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Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the surface appears dry and a toothpick inserted into the center comes out clean.
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Serve: Let the cake cool slightly before serving. Spoon portions into bowls, ensuring each serving includes both cake and pudding layers. Serve warm with whipped cream or vanilla ice cream, if desired.
Notes
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For a richer flavor, use Dutch-processed cocoa powder.
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This dessert is best served warm, as the pudding layer thickens upon cooling.
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Leftovers can be stored in the refrigerator for up to 3 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American