Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease and flour an 8x8 inch baking dish.
- In a large mixing bowl, whisk together the 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Ensure all the dry ingredients are thoroughly combined and free of lumps.1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- Add the 1 cup of water, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract to the dry ingredients. Mix with a whisk or a spatula until just combined. The batter will be relatively thin at this stage; this is normal.1 cup water, ½ cup vegetable oil, 1 teaspoon vanilla extract
- In a separate medium bowl, combine the ½ cup of granulated sugar (for the topping), ¼ cup of unsweetened cocoa powder, and the optional ½ teaspoon of ground cinnamon. Stir them together until well mixed.½ cup granulated sugar, ¼ cup unsweetened cocoa powder, ½ teaspoon ground cinnamon
- Pour the cake batter evenly into the prepared baking dish. Then, sprinkle the prepared chocolate topping mixture evenly over the top of the batter. Do not stir the topping into the batter; it will create the magical sauce layer as it bakes.
- Carefully pour the ½ cup of hot water over the entire surface of the chocolate topping. You will see the topping begin to melt and seep into the batter. Again, do not stir.½ cup hot water
- Place the baking dish in the preheated oven. Bake for 30-35 minutes, or until the cake is set around the edges and the top appears mostly set. The center might still be slightly gooey, which is exactly what you want for that pudding-like texture.
- Remove the cake from the oven and let it cool in the dish for at least 10-15 minutes before serving. This allows the sauce to thicken properly.
Notes
Best enjoyed fresh, but leftovers can be stored in the refrigerator for 3-4 days. Reheat individual portions in the microwave or a low oven.
