Courtesy of CafeDelites.com adapted from Hersheys

INGREDIENTS

CAKE:

• 1 cup all-purpose flour (or plain flour)
• 1/2 cup white granulated sugar
• 1/4 cup cocoa powder*
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract

FUDGE SAUCE:

• 1/2 cup white granulated sugar
• 1/2 cup packed light brown sugar
• 3 tablespoons cocoa powder (I like unsweetened cocoa powder. (*See notes)
• 1-1/4 cups boiling water

INSTRUCTIONS

• Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing cake.

FOR THE CAKE:

• Combine 1/2 cup granulated sugar with the flour, cocoa powder, baking powder and salt. Add in the milk, butter and vanilla; whisk until smooth and fairly lump free.
• Pour the batter into prepared baking pan or dish and spread evenly.

FOR THE SAUCE:

• Combine together the remaining 1/2 cup white sugar, brown sugar and remaining 3 tablespoons cocoa powder. Evenly sprinkle mixture over the batter. Slowly pour the boiling water over the top (DO NOT STIR OR MIX INTO THE BATTER. ALLOW THE WATER TO SIT ON TOP).
• Bake 35 minutes or until the centre is almost set. Remove from oven. Allow to cool for 15 minutes.
• Serve in dessert dishes with ice cream or whipped cream, and spoon fudge sauce from the bottom of pan over top of each serve of cake.

NOTES

Baking dishes that can be used: 11-7-inch | 5-6 cup capacity | 1.5 – 2 quart/litre baking dishes*Cocoa powders: A dark cocoa powder will yield in a rich and bitter-sweet chocolate flavoured pudding (pictured in the first photographs above). A normal unsweetened cocoa powder, such as Hershey’s unsweetened, will yield a milder chocolate flavoured pudding — not bitter in taste and still rich (photographed in the last images above). Please choose carefully, and use a cocoa powder you LOVE the taste of. Adapted from Hershey’s