INGREDIENTS
Dry ingredients for the cake:
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
Wet ingredients:
- ½ cup (120ml) milk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Topping:
- ½ cup (100g) packed brown sugar
- ¼ cup (25g) unsweetened cocoa powder
- 1¼ cups (300ml) boiling water
Optional:
- Vanilla ice cream or whipped cream for serving
INSTRUCTIONS
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish.
- In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
- Stir in milk, melted butter, and vanilla extract until smooth. Spread the batter evenly into the prepared baking dish.
- In a separate small bowl, mix the brown sugar and cocoa powder for the topping. Sprinkle this mixture evenly over the batter — do not stir.
- Slowly pour the boiling water over the top. Again, do not stir — this is what creates the gooey fudge layer on the bottom during baking.
- Bake for 35–40 minutes, or until the center is just set and the top looks cracked and cake-like. The pudding layer will be underneath.
- Let cool for 10–15 minutes before serving. Scoop into bowls, making sure to get some of the fudge sauce from the bottom.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Let me know if you’d like a printable version or any substitutions!