Ingredients:

  • 125g All-purpose flour
  • 150g Granulated sugar
  • 30g Hershey’s Unsweetened Cocoa Powder
  • 10g Baking powder
  • 2g Fine sea salt
  • 120ml Whole milk
  • 30g Unsalted butter, melted and cooled
  • 5ml Pure vanilla extract
  • 100g Light brown sugar, packed
  • 50g Granulated sugar
  • 30g Dutch-process cocoa powder
  • 300ml Boiling water

Instructions:

  1. Heat the oven. Set your temperature to 350°F (175°C) and ensure your rack is in the center position.
  2. Mix dry ingredients. In a medium bowl, whisk together 125g flour, 150g granulated sugar, 30g Hershey's cocoa, 10g baking powder, and 2g sea salt until the mixture is a uniform pale brown.
  3. Incorporate liquids. Pour in 120ml whole milk, 30g melted butter, and 5ml vanilla. Note: Use a spatula to fold gently until just combined.
  4. Spread the base. Transfer the thick batter into an ungreased 9x9 inch dish, smoothing the top until it reaches all four corners.
  5. Create the shield. In a small bowl, mix 100g brown sugar, 50g granulated sugar, and 30g Dutch process cocoa.
  6. Apply the topping. Sprinkle the cocoa sugar mixture evenly over the batter until no cake is visible.
  7. The gentle pour. Carefully pour 300ml boiling water over the back of a large spoon onto the sugar layer. Note: Do not stir!
  8. The bake. Slide the dish into the oven and bake for 35 minutes until the top is set and crackly.
  9. Check for doneness. The center should have a slight wobble, and you should see sauce bubbling around the edges.
  10. Rest and serve. Let it sit for 5 minutes before scooping to let the sauce thicken slightly. The spoon trick in step 7 is non negotiable. If you pour the water directly onto the cocoa powder, it will blast a hole through the batter and ruin the layering. By using the back of a spoon, you disperse the force of the water, allowing it to sit gently on top of the sugar shield before it begins its journey to the bottom of the pan.