Updated 03/2013: This dessert, after three or so years, is still ridiculously delicious. In fact, if you had to nail me down, I might, under duress, admit that it is probably my favorite chocolate dessert in the whole entire world. Wow. I feel liberated admitting that. Really. You should make it.
I suppose this is where I should say: I’m sorry. I am so very, very sorry. After all the talk and dedication of New Year’s Resolutions and the somewhat healthy recipes I’ve tried to post so far this year, I should not be this rude, posting this decadent, otherworldly dessert that is so ultimately satisfying it will send you into chocolate heaven.
Right up there with the other fantastic pudding cakes I enjoyed last year, this chocolate version is sinfully delicious and yet so worth it. Served with a scoop of vanilla ice cream? Well, I probably should tell you it was terrible, disgusting and absolutely not worth the calories – just so you won’t splurge and ruin your diet, but I love you all too much to lie to you. So instead I’ll say this: make this but don’t hate me for it. After all, you probably have much more self-control than I and can get away with eating a tiny smidgeon instead of the whole pan.
Ingredients
- 1 cup sugar
- ½ cup cocoa powder
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 4 tablespoons butter, melted
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ cup semisweet chocolate chips
- 1 cup boiling water
Directions
- Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Whisk ½ cup sugar with ¼ cup cocoa powder and set aside.
- Whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (the batter will be stiff).
- Using a rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir.
- Bake until the top of the cake is cracked, sauce is bubbling and a toothpick inserted into cakey area comes out with moist crumbs attached, about 22-24 minutes. Cool on rack for at least 10 minutes. Serve warm with vanilla ice cream.
Tried this again tonight and it turned out perfectly. I honestly think last time I didn’t keep out the sugar/coco topping…I don’t remember doing that step last time. Maybe thats why my first try wasn’t gooey. Great quick goto dessert.
I made this last weekend and everyone loved it. It was so rich, gooey, and extremely easy. Thanks for the recipe! Love your site.
My mouth is watering by the sound of this.
Aubri – so glad you liked this and I hope you really didn’t get too sick. I am really, really guilty of eating too much of a good thing and then realizing I should have stopped a LONG time ago.
Megan – thanks for letting me know you liked this!
I made this and it turned out great! Thanks for the recipe!
Wow…this is dangerous because I always have all of the ingredients to make this! This was fabulous, and I nearly made myself sick just now because I just couldn’t stop eating! The ice cream is a must! I have to agree that the “anonymous” commenter must have done something wrong because this was anything but bland (and I even forgot to add the vanilla!). Thanks for another great recipe!
Phyllis – I agree, isn’t it wonderful when ordinary, everyday ingredients turn into something so delicious? Thanks for your comment! I appreciate it.
The Three Amigos – thanks for weighing in on this dessert. I am glad it was a hit and that you found it completely opposite of bland, too!
Anonymous – sorry you didn’t like this cake. The end result should be over-the-top chocolatey goodness so I’m sorry it didn’t work out for you.
Sonya – I’m sorry you didn’t get better results, but I think you are right – if it was lacking “goo” it was probably overbaked a bit. Hope it works out better the next time!
Sylvie – thanks for checking in, I’m glad you liked it!
Melissa – I’m glad you liked this and that it was the kind of recipe you had to make NOW. That happens to me all the time!
Jeni – I’m always a fan of trying to double it and make it work in a 9X13 but I’m afraid with this recipe that it might overflow. To be safe, I’d probably bake it in two 8X8′s side by side, like you suggested.
Kristen – I am so glad you liked this! And I definitely think the ice cream was worth the special trip – it definitely takes this cake over the top. Thanks for checking in to let me know!
This was fantastic. It was so rich and the fudge was so awesome. My husband loved it as well, and it tasted way better than any other type of dessert at any restaurant we’ve eaten at. Referring to the previous comment, I would check your ingredients and make sure you didn’t use any old cocoa powder or miss any ingredients, I cannot see how this recipe could have been anywhere close to bland. Thank you!!
This recipe is a home run! My family LOVE LOVE LOVED it…so did I ofcourse! Everyone has these ingredients around the house and it tastes like it required special ingredients because it is restaurant grade!
I made this today and it was not good at all. It was bland and not a strong chocolate flavor like the molten lava cake. Wont make this again. Sorry.
I made this on Friday (along with the fajita’s), but I think I overcooked it because it wasn’t gooey at all. But it still tasted wonderful. I’m going to try again and watch the baking time better.
Haven’t tried this but it looks irresitibly good. Love it.
Made it….love it! Thanks,
Sylvie
Well, I just logged on to see this a few hours ago. I couldn’t resist…I printed off the recipe and made it already. We had it after lunch. It’s now almost gone! It was soooo good
Thanks!
no one would believe you if you said it was gross anyway. there’s just no possibility of that.
yummy. i have never tried something like this before.
Would it work to double it and cook it in a 9×13 or could I cook two 8×8 pans side by side???
I have fond memories of making this in college and pulling it out of the oven and having it jump right out of the pan onto the floor. I scrapped it up and we ate it anyway – we were poor college students!
OMG, I just made this and I even made a special trip for the forgotten vanilla ice cream. So delicious! Thanks for the recipe!
I’ve only ever made my lava cakes (in the pudding cake family) in individual servings. I love the idea of just baking this in a pan. I really want to try it, but it would have to be on a Saturday (after my WW weigh in, tee hee).
alright, i forgive you, only because i know it’s going to be so good that i won’t even care about calories!
Self control? What’s that? I’ve been wanting to try to make a cake like this. Definitely bookmarking!
You’re wicked.
ha ha I just love the way you write on your blog. Funny! This looks so good!
Oh my goodness! Hot Fudge, Pudding and Chocolate…..3 of my favorite words all in one! Trying this soon
My kids are going to die over this!
Where do you store all of your cookbooks? Just read about a site that does it for you http://stephanieklein.com/2010/01/what-your-cookbooks-say-about-you.html
You have to have a free day, right? Right. So this fits perfectly on my free day meal calendar. You’re a peach, thanks!
perfect timing! I often have my brother and sister in law over for dinner and last time they were here, my brother in law said “there is this kind of cake, that when you cook it, it has this chocolate stuff that forms…can you cook that?”
I told him I would see what I could do!
I will be making this ASAP!
Yummmmmm…. enough said.
I have this on my blog too. I agree, it is divine! Pudding cakes are the best. We just had the apple cider pudding cake and my husband and I agree it’s one of our favorite desserts of all time. That’s saying a lot for me since it’s not chocolate!
Ah! Very rude! This looks like it could become my favorite dessert and I haven’t even made it yet. Mmmmm.
you know, I don’t even like chocolate cake, but with all the fudge-like sauce on there, I think I could overlook that small fact.
Ahem. I made this last night. And then I cried, it was so good.
Had it today, cold from the fridge. Just as good. I mean, REALLY good.
Great recipe!
Julianne – love your “ahems.” And so glad you liked this. So glad.
Nate & Jan – Thanks for letting me know that you liked this!
Sonya – glad the second time was better. Thanks for letting me know!
Oh wow that looks to die for! I LOVE chocolate anything but add a bit of gooiness and I’m a goner! I have to add that your writing always makes me smile – you’re funny!
One word–Yummalicious!! I am picky about chocolate cake and this was surprisingly good. I made it in the afternoon and ended up eating it before dinner with the kids. We HAD to eat it while it was still warm and it would have cooled off too much after dinner.
Actually ran to the store and got some ice cream just for this. But I have to add that it is really good after it cools too. The chocolate becomes all pudding-like. Good stuff!! Off to the treadmill I go!
Yummalicious – that made me laugh, Sarah! Thanks for letting me know you (and the kids) liked this! Sounds like a great predinner snack!
I made this tonight and it was amazing! I loved it! I have leftovers that I want to try tomorrow but I’m not sure how it will taste. Maybe if I heat it up? Such a good treat and very easy to make!!
Audra – sorry for the delay in getting back to you. I’ve been out of town and by now, I’m sure you’ve eaten the leftovers, but I’ve heated up the leftovers in the microwave for about 1 minute on 50% power. I hope it worked out for you!
I love your website! My question is whether you have doubled this before-or made it in a 9X13-I have a lot of people coming over and dont want to mess this up! Thanks
momof3 – I haven’t doubled this in a 9X13 before but I know others have with good results. The only thing I would keep an eye on is baking time. Make sure it doesn’t overbake and become dry.
Sooo yummy! Just had this for dessert and my hubby and I are both trying to leave the rest of the pan untouched lol
I just made this tonight as part of our Super Bowl party. I doubled it and used a 9×13 pan with great results. Everyone LOVED it and this recipe will now replace all my other hfpc recipes.
I should’ve read the introduction to this cake before making it, because it was so addicting! Why did I read the intro after I ate almost most of the cake!? It was so good! My tongue loved it! Haha, but my diet didn’t.. anyways.. Thanks so much! Ever recipe I tried from your website is good!
Oh my, chocolate lovers, this is for you. This is a wonderful dessert. It’s so rich and delicious served warm. I will definitely be making this often. Everyone loved it. I am sad I forgot the ice cream (would have done a last minute run but it was Sunday) so we had it with whipped cream. Big fans on this one, Mel. It’s so easy too. I think since there’s not two sticks of butter that means its ok if I have seconds….and thirds. Thanks, Mel, for recommending this one to me. I might not have tried it but I love it…so does my husband. My mom, who is off sugar, was standing nearby, and my husband said, “this is disgusting” as he heaped his plate again with this divine cake. Make this….it’s heavenly!
I am making this tonught for my birthday and can’t wait. I discovered your blog around Easter while looking for a good carrot cake recipe. Since then, I have made at least ten of your recipes and all have been amazing. My husband thanks you too, as he is eating really well since you revitalized my cooking!
I found your blog a few days ago and have several recipes bookmarked to try! This one I tried last night and it was amazing! We had friends over for dinner and there wasn’t a scrap of it left. Even the bowl was licked clean
We had ice cream and raspberries with it. Thanks for sharing 
LOL, I was just thinking about this recipe today… I really was. I was debating between this and the slow cooker peanut butter one. Hee, I LOVE this and make it often! I’ve also put whipped cream and strawberries with it.
This is probably a silly question, but I’m pretty sure that I only have 9×9 pans. Is it okay to make in a 9×9? Should I decrease the time slightly? It seems like it should be worth investing in an 8×8, since most recipes I’ve seen call for one, I just have so many other things I’ve prioritized above more kitchen gadgets.
Hi Diane – sure, you could make this in a 9X9 but I would cut the baking time by 5-7 minutes (definitely check and add more if needed) because you don’t want to lose that pudding layer. The entire cake, pudding and all, will be a bit thinner but that shouldn’t matter if it’s baked just right.
I loved this! However, some of my non dark chocolate loving family members did not. Do you think I could sub milk chocolate chips for semi sweet next time I make this? Thanks so much!
Olivia – sure, you could try it (in the meantime, I’ll cry buckets of tears over those who can’t stomach dark chocolate…)
Haha you crack me up! Thank you so much for your glorious recipes and fast replies
I grew up having this cake for dessert on special occasions at my grandmother’s house. She called this “Nanny’s fudge surprise cake”. I thought we were the only ones who had ever been blessed with this recipe! Now I need to go make it for for my family tonight. Thanks for the memories!