This is also called hot fudge or chocolate pudding cake, but I think that's misleading -- the consistency is a bit cakey but more like a bread pudding. And you mix it right in the pan it cooks in. So damn easy.
Ingredients:
1 cup flour (I used all-purpose gluten-free)
3/4 cup white sugar
2 Tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups water (boiling)
Preparation:
Preheat oven to 350. In an ungreased square pan, stir together the first five dry ingredients (flour, sugar, cocoa, baking powder, salt). Then mix in the milk, oil and vanilla with a fork until well combined and smooth - spread evenly in the pan.
Sprinkle batter with brown sugar and 1/4 cup cocoa. Boil the water and pour over the batter. It's going to look soupy and wrong, but that's how you know you're doing it right.
Cook & Serve:
Bake at 350 for 40 minutes. Cool until warm, not hot (30 minutes or so). Spoon into a dish - making sure to get a good spoonful of the sauce! Top with vanilla ice cream or whipped cream. Keep leftovers refrigerated and warm up before serving.
A Little Backstory:
This dessert is warm and gooey and melty and wonderful. My mom used to make it when I was a kid, and it was more special and decadent than the usual plain cake. She added chopped up walnuts, now that I think about it - you could do the same. Regardless, think of how impressive you'll look when you make this for your kids or guests instead of pulling out some store-bought cupcakes or squeezy bottle of chocolate topping.
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