Click On This Photo For
The Full YUMMMMM-factor

The first time I saw this recipe, I knew I had to try it because it had a lot of things going for it. First and foremost, it is an ooey-gooey chocolate dream. Secondly, there are no mixing bowls (you mix it right in the baking pan). Thirdly, it does not require any special ingredients (not even butter or eggs). And finally, this super-tender chocolate cake bakes on top of a rich hot fudge sauce…need I say more?

3/4 cup all-purpose flour
2/3 cup white sugar
1/2 cup unsweetened baking cocoa

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons vegetable oil
2/3 cup brown sugar (packed)
1 teaspoon vanilla extract
1 1/4 cups boiling water
1 1/2 teaspoons instant coffee granules
Vanilla ice cream

Preheat oven to 350°. In an (un-greased) 8”x8” baking pan, mix flour, white sugar, 1/4 cup of the cocoa, baking powder and salt (stir it up to combine); add the milk and oil and stir until the batter is well mixed.

Mix the brown sugar and 1/4 cup of cocoa together and sprinkle evenly over the batter (DO NOT MIX IT IN).
Combine the boiling water, vanilla and instant coffee and gently pour it over everything (DO NOT MIX IT IN).
Bake for 35 minutes (the hot fudge sauce will bubble up from underneath and around the edges of the cake as it bakes). Allow this to cool for 15 minutes before you serve it (just make sure it's very warm when you serve it).
To serve, top a slice of cake with scoop of vanilla ice cream and spoon the hot fudge sauce (from the bottom of the pan)over the ice cream.

As simple as this dessert is…it is just unique enough (and delicious enough) for company as well.

Popular Recipes


Blog Archive

Featured Post

Recipe Bindaetteok

Bindaetteok, also known as Korean mung bean pancakes, is a savory dish that has been enjoyed in Korean cuisine for centuries. This tradition...