For a dessert that is self saucing, it does seem magical and every bit culinary science, a floating sauce on top that sinks and thickens to the bottom as the spongy cake rises. Reminiscent of those saucy cake puddings that come in a box. I know there are lemon and butterscotch versions however this luscious chocolate version you can whip up in your own kitchen, using key pantry ingredients is absolutely decadent and exquisite to share... or not.
Sticky Chocolate Pudding Cake
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1 cup unbleached all purpose flour
1/3 cup cocoa powder
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 large egg, slightly beaten
1 teaspoon vanilla extract
1/3 cup butter, melted
For the hot fudge sauce:
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup cocoa powder
1 1/2 cups hot water
Preheat the oven to 350ºF (180ºC) Grease a 9 x 13 inch baking dish or tin. Set aside.
In a large bowl combine and whisk together the flour, cocoa powder, sugar, baking powder, and salt. Then add the milk , egg, vanilla extract, and melted butter. Stir together until all ingredients are mixed well. Spoon the batter into the prepared greased baking dish.
In a medium bowl combine and whisk together the white sugar, dark brown sugar and cocoa powder. Sprinkle the sugary cocoa mixture over the top of the cake. The gently pour the hot water over the top of the cake. Do not mix together. As the cake bakes the watery cocoa sugar will thicken and sink to the bottom of the cake.
Bake the cake for 35 to 40 minutes, or until the top of the cake is just done. Remove from the oven and allow to cool and set for 15 minutes before serving. Serve with lashing of whipping cream.
Notes: To reheat, either microwave the cake at 20 second intervals until warm, or in a preheated oven. As the cake sits it will become extra moist as the fudge sauce has been soaked up by the spongy cake. Once it's warm some of the sauce will seep out.