Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Cake batter
- 150 g plain flour
- 40 g cocoa powder
- 200 g caster sugar
- 2 tsp baking powder
- ¼ tsp salt
- 100 ml milk
- 60 ml vegetable oil
- 1 tsp vanilla extract
- 100 g dark chocolate, finely chopped
For the sauce
- 60 g cocoa powder
- 100 g brown sugar
- 300 ml boiling water
Method
Prepare
Preheat the oven to 180°C fan-forced.
Lightly grease an 8-cup baking dish (about 23 × 23 cm) with butter or cooking spray.
Make the batter
In a large mixing bowl, whisk together the plain flour, 40g cocoa powder, caster sugar, baking powder, and salt until combined.
Add the milk, vegetable oil, and vanilla extract. Whisk until smooth and well combined, about 1 minute.
Fold in the chopped dark chocolate with a spatula until evenly distributed.
Pour the batter into the prepared baking dish and spread level with the back of a spoon.
Create the sauce layer
In a small bowl, combine 60g cocoa powder and brown sugar.
Sprinkle this mixture evenly over the batter—do not stir.
Slowly pour the 300ml boiling water over the entire surface. The batter will look alarming, but this is correct; the water will sink and create the sauce layer.
Bake and serve
Place the baking dish on the middle oven rack and bake for 22–25 minutes, until the cake springs back lightly when touched in the centre and a skewer inserted into the cake layer (not the sauce) comes out just moist with a few crumbs.
Remove from the oven and let rest for 2 minutes.
Spoon into serving bowls, making sure each portion gets both cake and sauce, and serve warm.
