Magic Chocolate Cake (Print Version)
# Ingredients:
→ Topping
01 -
1 1/4 cups (315ml) boiling water
02 -
1/4 cup (30g) unsweetened cocoa powder
03 -
1 cup (175g) packed brown sugar
→ Batter
04 -
50g / 4 1/2 tbsp melted butter
05 -
1/2 cup (125ml) milk
06 -
2 1/2 tsp baking powder
07 -
Pinch of salt
08 -
1 egg
09 -
1 cup (150g) all-purpose (plain) flour
10 -
1/4 cup (30g) unsweetened cocoa powder
11 -
1/3 cup (70g) superfine or caster sugar
12 -
1 tsp vanilla extract
# Instructions:
01 -
Set your oven to 170C/335F (regular) or 150C/305F (fan/convection). Coat a 5–6 cup baking dish with a little butter.
02 -
Stir together cocoa and brown sugar in a bowl, then leave it aside for later.
03 -
Combine flour, cocoa powder, sugar, baking powder, and salt with a whisk in a large bowl.
04 -
Mix melted butter and milk in a jug, then whisk in vanilla and the egg until smooth.
05 -
Pour the wet mix into your bowl of dry ingredients. Stir everything together until it makes a thick, smooth batter. Evenly spread it into the prepared dish.
06 -
Evenly scatter the cocoa-sugar blend onto the batter. Make sure to distribute it gently with a little shake.
07 -
Using the back of a dessert spoon, slowly drip boiling water over the dish. This keeps the top smooth.
08 -
Pop it in the oven for about 30 minutes. The cake is ready when it springs back if you lightly press the top. The surface will have a crackly, brownie-like finish.
09 -
Take it out and let it rest for just a couple of minutes. Serve it warm right away to enjoy the gooey sauce underneath.
# Notes:
01 -
One batter magically turns into fluffy cake with a rich chocolate sauce on the bottom.
02 -
The sauce’s texture is just like maple syrup—not too thick, not too thin.
03 -
Don’t wait too long before serving, or the sauce will soak into the cake!
04 -
You can warm leftovers in the microwave. The sauce won’t be as abundant, but still tasty.
05 -
Serve with toppings like strawberries, cream, ice cream, or even a sprinkle of powdered sugar for decoration.