Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- ½ cup hot water
- 1 tsp vanilla extract
For the chocolate wet topping:
- ½ cup sweetened condensed milk
- ¼ cup cocoa powder
- ½ cup whole milk
- 2 tbsp butter
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add egg, milk, and oil. Mix until smooth.
- Gradually pour in hot water and vanilla. Stir well — the batter will be thin.
- Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- While the cake bakes, prepare the chocolate wet topping:
- In a small saucepan, combine condensed milk, cocoa powder, whole milk, and butter.
- Cook over low heat, stirring constantly, until smooth and slightly thickened. Remove from heat.
- Once the cake is baked, poke holes all over with a fork or skewer.
- Pour the warm chocolate topping over the warm cake so it soaks in.
- Let the cake rest for at least 30 minutes before serving to let the topping seep in well.
Enjoy your moist, decadent chocolate wet cake!
If you’d like, I can adjust it for a bigger batch or add toppings like chocolate chips or whipped cream — just ask!