Adapted from DinnerAtTheZoo.com
- Cake
- 3/4 cup (90g) all purpose flour (for GF use 1 cup flour + 1/4 tsp xanthan gum))
- 3/4 cup (148g) granulated sugar (this is sweet – cut back 2 tablespoons)
- 1/3 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder (for GF use 2 teaspoons)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 3 tablespoons melted butter
- 1.5 teaspoons vanilla extract
- Pudding
- 1/2 cup (100g) firmly packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 3/4 cups boiling water (for GF use 1 1/4 cup boiling water)
- Pre-heat oven to 350-F.
- Use a microwave safe 8.5 inch round ceramic baking dish (I don’t recommend glass or metal).
- Add:
- 3 tablespoons (42g) melted butter (melt it directly in the baking dish)
- 3/4 cup (148g) granulated sugar
- 1/3 cup (32g) unsweetened cocoa powder
- 1/2 cup milk
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1.5 teaspoons vanilla extract
- 1/4 teaspoon salt
- Mix well.
- Add: 3/4 cup (90g) all purpose flour and mix; set aside.
- In a small bowl add:
- 1/2 cup (100g) firmly packed light brown sugar
- 1/4 cup (24g) cocoa powder
- Mix with a fork, breaking up clumps of sugar, until well combined. Then, sprinkle the mixture evenly over the batter.
- Gently pour 1 3/4 cups boiling water over the entire mixture–DO NOT STIR.
- Place the dish on a sheet pan and bake for 30 minutes, or until a toothpick inserted into the top layer comes out clean. The cake will appear only partially baked.
- Cool for 10 minutes. Serve warm with ice cream or cold with whipped cream.