Hot Fudge Pudding Cake

Ingredients:

1 and 1/2 cups water
2/3 cups cocoa powder
1/3 cup brown sugar
1 cup granulated sugar
3/4 sticks unsalted butter, melted
1/3 cup semisweet chocolate chips
3/4 cup all purpose flour
2 teaspoons baking powder
1 tablespoon vanilla extract
1/3 cup whole milk
1/4 teaspoon salt
1 egg yolk

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Instructions:

I have modified a recipe (removed the coffee) from a recipe I found in The New Best Recipe Cookbook.

1. Grease and set aside an 8x8 inch glass or ceramic baking dish.

2. Cocoa Mixture: Mix 1/3 cup cocoa powder (not the full amount), 1/3 cup granulated sugar (not the full amount, and the brown sugar into a small bowl until thoroughly mixed. Set aside.

3. Chocolate Mixture: Mix the melted butter with the remaining 1/3 cup of cocoa powder and chocolate chips in a small bowl over a saucepan with simmering water. Whisk until smooth. Let mixture cool (but, make sure it is still warm). 

4. Mix the remaining 2/3 cups of granulated sugar with the milk and salt until combined. Add in the yolk and whisk thoroughly. Add in the baking powder and flour. Mix until combined. Now, pour in the warm chocolate mixture (made in step 3) and mix.

5. Pour the batter into the prepared baking dish and spread evenly throughout the dish (make sure the sides have an even layer of batter too!). Sprinkle the cocoa mixture (made in step 2) over the batter.

6. Now, pour the 1 and 1/2 cups of water gently over the cocoa mixture. (Yes, it will look like you are completely destroying the cake. You are not! Do not worry!)

7. Bake for 45 minutes at 325 degrees. The cake will be puffed and bubbling and the sides will just barely pull away from the sides of the baking dish.

8. Cool cake for 15 to 20 minutes before serving. Consider eating with vanilla ice cream! Yum!

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