Ingredients:

  • 1 cup (125g) All-purpose flour
  • 1/2 cup (100g) Coconut sugar
  • 1/4 cup (25g) Dark Dutch-processed cocoa powder
  • 2 tsp Baking powder
  • 1/4 tsp Fine sea salt
  • 1/2 cup (120ml) Low-fat milk
  • 2 tbsp (28g) Melted unsalted butter
  • 1 tsp Pure vanilla extract
  • 1/2 cup (100g) Light brown sugar
  • 1/4 cup (25g) Dark Dutch-processed cocoa powder
  • 1 1/4 cups (300ml) Boiling water

Instructions:

  1. Preheat your oven to 350°F (180°C). Note: A fully preheated oven ensures the cake starts rising the moment it hits the rack.
  2. In a large mixing bowl, whisk together the all purpose flour, coconut sugar, 1/4 cup cocoa powder, baking powder, and sea salt until the mixture looks light and aerated.
  3. Stir in the milk, melted butter, and vanilla extract until a thick, glossy batter forms. Don't worry if it seems stiffer than normal cake batter; it needs to be sturdy.
  4. Spread the batter evenly into an ungreased 8x8 inch square baking dish. Smooth the top with a spatula so the layers cook evenly.
  5. In a separate small bowl, combine the light brown sugar and the remaining 1/4 cup cocoa powder. Sprinkle this dry mixture evenly over the batter until it's completely covered in a dark dust.
  6. Carefully pour the boiling water over the back of a spoon onto the top of the layers. Do not stir. Watch for the water to sit on top like a dark lake.
  7. Bake for 35 minutes until the cake top is set and a deep chocolate sauce is bubbling underneath. The center should have a slight jiggle but the cake shouldn't be liquid.
  8. Let cool for at least 10 minutes before serving. Note: This resting period allows the sauce to transform from thin liquid to a velvety pudding. The visual cues here are vital. When you look through the oven door, you will see the edges bubbling like molten lava. This is exactly what you want. The top of the cake should look dull and cooked, not shiny and wet. That contrast between the dry looking sponge and the wet bubbling sauce is the hallmark of a successful chocolate pudding cake with cocoa powder. I usually serve this straight from the pan. There is something incredibly communal and joyful about letting everyone dig in with their own spoons, though if I am feeling fancy, I will scoop it into glass bowls to show off those beautiful layers. The first person to get a scoop is always the lucky one who gets the most sauce! Chocolate Cake with Strawberries: Yields 12 — Master chocolate cake with chocolate strawberries with our step-by-step guide...Chocolate Strawberry Cake for 12 Servings — Master this decadent Chocolate Strawberry Cake with our step-by-step timing g...Gourmet Tiramisu Yule Log Cake for 12 Servings — Master the Gourmet Tiramisu Yule Log Cake recipe: a showstopping Italian-Fren... $img_2$