Self-Saucing Chocolate Cake

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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