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Self-Saucing Chocolate Cake

By Jaime |

As I often mention, I am a big fan of Donna Hay. She is an Australian chef and food stylist and in my opinion, one of the best in the world at what she does. Lately she has been publishing these self-saucing chocolate puddings.  Basically, they are chocolate cakes baked in mugs or ramekins with a high content of water so that when the cake rises and fluffs on top, underneath is a whole river of chocolate sauce. I was dying to make them, so today I gave them a try.

They were oh so delicious. And they’re really a snap to make: no mixer, no melting chocolate, nothing too tricky.

I named mine “Self-Saucing Chocolate Cake” so that we Americans wouldn’t get confused with the whole pudding thing—in England and Australia, pudding just means dessert.

Self-Saucing Chocolate Cakes

3 tablespoons unsalted butter, melted
1/2 cup milk
1 eggs, slightly beaten
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 1/2 teaspoon baking powder
pinch kosher salt
4 tablespoons dark cocoa powder
1/3 cup, plus 1/2 cup brown sugar
3/4 cup boiling water

1. Preheat oven to 350 degrees. In a large bowl, mix together melted butter, milk, egg, and vanilla. With a fine mesh sieve set over the bowl, sift in flour, baking soda, salt, and 2 tablespoons cocoa powder. Whisk dry ingredients in, along with 1/3 cup brown sugar.

2. Pour batter into 4 ceramic large ramekins or mugs. Combine remaining brown sugar with remaining cocoa powder. Sprinkle mixture over the top of the batter. Pour boiling water over the batter and bake for 15-20 minutes, or until the cake is firm. Serve warm, with heavy cream, if desired.

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About Jaime



Jamie Richardson is an author and blogger at Sophistimom. She contributed several delicious recipes to Babble, and continues to do so on her personal blog.

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0 thoughts on “Self-Saucing Chocolate Cake

  1. mariana says:

    mmmmm yummy it lookz good

  2. Ella says:

    May I ask how do you reduce to just a single serving? I’d love to make this but I have no one to share the extra servings with.

  3. Jodie says:

    Australian here :) I grew up eating chocolate self-saucing puddings, with custard or cream or ice cream. Oh dear god, I’m salivating just typing that! We also used to eat lemon self saucing puddings and vanilla with berry sauce.
    Just one thing though, in the UK ‘pudding’ is the generic term for dessert but in Australia, dessert is just dessert (no one here refers to dessert as ‘pudding’). Puddings for us are generally cakey and saucy concoctions like this one.
    Perhaps the world leaders need to get together and come up with some universal terms to end any confusion! Ha!

  4. S M B says:

    What counts as a large mug or ramekin. Since our household collects mugs, I have them in all sizes, some almost tankards! Just not sure if you mean 10 oz or 16!

  5. Nisha says:

    Hi, ingredients mention baking powder, procedure says baking soda – which one is it?
    Thanks :)

  6. Megan says:

    I don’t think you mean pour water over the batter. Some people might actually pour water directly over the batter. That could be bad.

  7. Megan says:

    Baking powder is generally used here and not soda.

  8. Jaime (sophistimom) says:

    Megan—No, the recipe is right. You do use baking soda. And you do pour the water over the cake.

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