Chocolate Pudding Cake

Adapted from dinneratthezoo.com

Alternate, untested recipe at joyofbaking.com

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• 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
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 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 1/2 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)

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1. Pre-heat oven to 350-F. Grease a 8.5 inch round ceramic baking dish (it matters what you cook it in! I don’t recommend glass or metal).
2. Combine flour, granulated sugar, baking powder, baking soda, salt, and 1/3 cup cocoa powder in a medium bowl.
3. Add milk, butter, and vanilla; stir until just blended.
4. Spoon the batter into the prepared dish.
5. In a small bowl, mix brown sugar and 1/4 cup cocoa powder until well combined. Sprinkle the mixture evenly over the batter.
6. Gently pour boiling water over the entire mixture – DO NOT STIR.
7. Place the dish on a sheet pan (in case it boils over) and bake for 30 minutes, or until a toothpick inserted into the top layer comes out clean. The cake will appear only partially baked.
8. Cool for 10 minutes. Serve warm with ice cream or cold with whipped cream.