This recipe is egg-free (if that is of interest to you), and is a fun one to make with the kids. They’ll love the magic! I can’t remember where this recipe came from, but I’ve had it for years and recently rediscovered it.
WHAT YOU NEED:
1 1/4 Cups granulated sugar (divided into 3/4 cup and 1/2 cup)
1 Cup plain white flour
1/2 Cup cocoa powder (divided into two 1/4 cups)
1 Tsp baking powder
1/4 Tsp salt
1/2 Cup milk
1/3 Cup butter
1 1/2 Tsp vanilla extract
1/2 Cup light brown sugar
1 1/4 Cup hot water (not boiling)
(All powder ingredients should be sieved).
WHAT YOU DO:
1) Heat oven to 350F, 180C.
2) In a large bowl, combine 3/4 cup of the granulated sugar, flour, 1/4 cup of the cocoa, baking powder, and salt.
3) Melt butter and add it in to the dry ingredients in the bowl, along with the milk and vanilla. Beat until smooth (Don’t worry if the batter seems stiff, well, you can worry if you want, but it won’t stop your batter being stiff).
4) Pour it into an ungreased baking dish or tin (the recipe says a 9 inch square tin, but I used a round glass oven dish because that’s just the way I roll).
5) Combine the remaining 1/2 cup granulated sugar with the brown sugar and the remaining 1/4 cup cocoa. Sprinkle this mixture over the batter.
6) Pour the hot water over the top. If you weren’t worrying about your batter being stiff, you’re certainly going to be worrying about this, because quite frankly it’s not pretty, it looks like a swamp, see…
…but you just have to trust in the magic.
7) Bake for 35 minutes, or until the cakey part is cooked (mine needed an extra 5 minutes). During this time, the cocoa, sugar and water that you put on the top will turn into a beautiful glossy sauce which magically sinks to the bottom. So you end up with sauce on the bottom and cake on the top, oh yes!
8) Leave it to stand for 10 minutes.
9) Serve it warm by dishing it out into bowls and spooning the sauce over it. I recommend serving it with some vanilla ice-cream (even though I didn’t).