Ingredients
1 cup all-purpose flour
1 cup granulated sugar (for cake)
1/4 cup unsweetened cocoa powder (for cake)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup lukewarm water
1/2 cup vegetable oil (or canola oil, melted coconut oil)
1/2 cup granulated sugar (for topping)
1/4 cup unsweetened cocoa powder (for topping)
1/2 teaspoon vanilla extract (for topping)
1 cup boiling water (for topping)
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch round or square baking dish.
In a large bowl, whisk 1 cup flour, 1 cup sugar, 1/4 cup cocoa, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp vanilla until blended.
Add 1 cup lukewarm water and 1/2 cup vegetable oil; stir to form a smooth, pourable batter.
Pour the batter into the prepared dish and smooth the surface.
In a separate bowl, mix 1/2 cup sugar, 1/4 cup cocoa, and 1/2 tsp vanilla to create the dry pudding topping.
Sprinkle the pudding mixture evenly over the cake batter.
Carefully add the 1 cup boiling water directly to the pudding topping, creating a sizzling reaction.
Bake for 30 minutes until the cake is firm but the center is custard-like; let cool slightly before serving.
Notes
Spoon and level the flour for precise measurement.
Use a high-quality cocoa powder for the best flavor.
For a richer texture, substitute vegetable oil with melted coconut oil.
Allow the cake to rest 10 minutes post-bake for clean slices.
Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15
- Cook Time: 30
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 50g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg