self-saucing chocolate cake

Cake Batter
2 tablespoons unsalted butter, plus extra for greasing
6 tablespoons flour
3 tablespoons sugar
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup milk
1 large egg, beaten
1 teaspoon vanilla extract

Topping
2 tablespoons sugar
1 tablespoon cocoa powder
Pinch of kosher salt
1/2 cup boiling water

Vanilla ice cream, for serving

  1. Preheat oven to 350°F. Grease a 7-inch cast iron skillet with butter and place on a baking sheet. Set aside.
  2. Make cake batter. Melt butter in a small saucepan (or in a microwave). Set aside.
  3. In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt.
  4. In a measuring cup, combine milk, 1/2 of beaten egg (save extra for another use), vanilla, and cooled butter. Stir into batter until combined. Pour batter into prepared skillet, making sure batter is evenly distributed.
  5. Make topping. In a small bowl, combine sugar, cocoa powder, and salt. Sprinkle evenly over cake batter.
  6. Using a teaspoon as a guide, slowly pour boiling water over topping (water must completely cover topping).
  7. Bake for 17-20 minutes, until cake is cooked through and a toothpick comes out clean.
  8. Cool for about 5 minutes. Top with ice cream and serve.

Serves 2.

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