Ingredients:

  • 1 cup (125g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 3 tbsp (22g) unsweetened cocoa powder
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (180ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (100g) light brown sugar, packed
  • 2 tbsp (14g) unsweetened cocoa powder
  • 1 1/4 cups (300ml) boiling water

Instructions:

  1. Preheat oven to 350°F (180°C) and lightly grease an 8-inch (20cm) round baking dish with butter.
  2. In a large bowl, whisk together 1 cup (125g) all-purpose flour, 3/4 cup (150g) granulated sugar, 3 tbsp (22g) unsweetened cocoa powder, 1 tsp (5g) baking powder, and 1/4 tsp (1.5g) salt until no clumps remain.
  3. Stir in 1/2 cup (115g) melted and cooled unsalted butter, 3/4 cup (180ml) whole milk, and 1 tsp (5ml) vanilla extract. Mix until the batter is smooth and thick, being careful not to overmix.
  4. Spread the batter evenly into the prepared baking dish.
  5. In a small bowl, combine 1/2 cup (100g) light brown sugar and 2 tbsp (14g) unsweetened cocoa powder.
  6. Sprinkle the brown sugar and cocoa mixture evenly across the top of the raw batter without stirring.
  7. Carefully pour 1 1/4 cups (300ml) boiling water over the back of a spoon onto the sugar mixture to avoid disturbing the batter.
  8. Place the dish in the center of the oven and bake for 30 minutes, until the sponge on top springs back slightly and the edges are bubbling with sauce.
  9. Remove from the oven and let stand for 5 minutes to allow the sauce to thicken slightly before serving.