self-saucing chocolate fudge pudding cake

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/4 cup + 3 tbsp unsweetened cocoa powder, divided
• 2 tsp baking powder
• 1/4 tsp kosher salt
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 1/2 tsp vanilla extract
• 1/2 cup light brown sugar, packed
• 1 1/4 cups hot strong coffee or hot water
• optional vanilla ice cream or whipped cream, for serving

Instructions

1. 1Preheat oven to 350°F. Lightly butter an 8-inch square baking dish or 9-inch oven-safe skillet.
2. 2In a medium bowl whisk flour, granulated sugar, cocoa powder, baking powder, and salt until evenly combined and no cocoa lumps remain.
3. 3Stir in milk, melted butter, and vanilla just until a thick, smooth batter forms. Scrape batter into the prepared dish and spread into an even layer with an offset spatula.
4. 4In a small bowl mix brown sugar and remaining cocoa powder. Sprinkle this mixture evenly over the entire surface of the batter—do not stir.
5. 5Slowly and gently pour the hot coffee (or hot water) over the back of a spoon across the top so it floats on the sugar layer without disturbing the batter underneath.
6. 6Bake 30–35 minutes until the top is set, matte, and springy, and you can see bubbling fudgy sauce the edges. A toothpick inserted in the cake portion should come out with moist crumbs, not wet batter.
7. 7Remove from oven and rest 10–15 minutes; the sauce will thicken slightly underneath as it cools.
8. 8Scoop warm portions so each serving gets cake and plenty of the molten chocolate sauce underneath. Top with ice cream or whipped cream if desired and serve immediately.