Hanna Hanks, 127

Servings: 6-8

Batter Ingredients

-1/2 cup sugar
-3/4 cup all-purpose flour
-1 teaspoon baking powder
-2 tablespoons cocoa powder
-1/2 cup milk
-2 tablespoons unsalted butter, melted (Substitute: Use coconut oil, works just as well!)
-1 teaspoon vanilla extract (Substitute: Coffee or Espresso)
-1/2 cup chocolate chips (Substitute: If chips are unavailable, chopping up a chocolate bar works too. If you don’t have any, don’t sweat it- I still enjoy this cake without the chips, though it does amp up the chocolate flavor! )

Top Mixture Ingredients

-(top mixture) 1/3 cup sugar
-(top mixture) 1/3 cup brown sugar
-(top mixture) 1/4 cup cocoa powder (Substitute: Milo or another powdered hot chocolate beverage. If using sweetened chocolate mix, do not add the sugar)
-3/4 cup hot water

Directions:

1. Preheat your oven to 350°F (or 176°C) and heat a pot of water on the stove (or in the microwave) to very hot, just under a simmer.

2. Spray a 1.5 quart baking dish with cooking oil. I spread about a tablespoon of rice bran oil all over the dish with my fingers. Set aside.

3. In a large bowl, combine the sugar, flour, baking powder, and cocoa powder together.

4. Stir in the milk, melted butter (or coconut oil), and vanilla into the dry ingredients and mix until well combined. Add in the chocolate chips (or substitute) and stir until incorporated.

5. Pour the batter into the prepared baking dish.

6. Combine the top mixture ingredients (sugar, brown sugar, and cocoa powder or substitute) and sprinkle over the batter.

7. Pour the hot water evenly over the batter but DO NOT stir.

8. Place the dish in the oven and bake for 25-35 minutes, or until the middle is almost set.

9. Remove the dish from the oven and allow the cake to cool for 15 minutes before “serving” (i.e. eating it straight from the dish- I’m certainly not judging you).

I’m relatively certain that this recipe could be adapted to be made in a crock pot or rice cooker rather than an oven, though I HAVE NOT yet tried this method myself. Just be sure to check the settings of your cooker – if it can approximate 175 degrees Celsius, I say go for it. Just be sure to grease the inside of your cooker VERY well (I’ve heard they have problems with sticking) and check often for doneness to avoid overcooking the cake! For PCVs who don’t have an oven, this may be a good way to enjoy this comforting chocolate-filled recipe at home!

This recipe was adapted from a Hot Fudge Brownie Pudding recipe on the Chocolate & Carrots website.

Click the icon below for a direct link!