Chocolate Self-Saucing Cake

By Yossy Arefi

Published Oct. 7, 2022

Chocolate Self-Saucing Cake
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes, plus cooling
Rating
4(1,731)
Comments
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This fun and easy recipe takes inspiration from the self-saucing chocolate puddings that are popular in Britain and Australia. The basic composition is a simple chocolate cake batter topped with a sauce made from sugar, cocoa powder and hot water. While the cake bakes, the sauce magically works its way down to the bottom of the pan, so you have moist chocolate cake on top and gooey sauce on the bottom. Some recipes make a dense and fudgy cake, but this one is a bit lighter, resulting in a fluffy cake with lots of chocolate sauce to spoon over the top. Serve the cake warm, scooped from the pan, with vanilla ice cream or whipped cream, if you like. This is best served the day that it is made. The cake will absorb the sauce as it sits.

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Ingredients

Yield:8 servings
  • 6tablespoons/85 grams unsalted butter, melted, plus more for greasing the pan
  • 1cup/128 grams all-purpose flour
  • 1cup/200 grams granulated sugar
  • ⅔cup/60 grams Dutch-process cocoa powder, sifted if lumpy
  • 1teaspoon baking powder
  • ½teaspoon baking soda
  • ½teaspoon fine sea salt, plus a pinch for the sauce
  • ¾cup/173 grams sour cream, at room temperature
  • 1large egg, at room temperature
  • 1cup boiling water
  • Ice cream or whipped cream (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

317 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 3 grams dietary fiber; 28 grams sugars; 5 grams protein; 292 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    With a rack set in the center, heat the oven to 350 degrees. Generously butter a 1½-quart metal, glass or ceramic baking pan. (An 8-by-8-inch pan works well.)

  2. Step 2

    In a large bowl, whisk the flour with ½ cup/100 grams granulated sugar, ⅓ cup/30 grams cocoa powder, the baking powder, baking soda and ½ teaspoon salt.

  3. Step 3

    In a small bowl or measuring cup, whisk together the sour cream, 6 tablespoons butter and the egg.

  4. Step 4

    Make a well in the center of the dry ingredients and add the sour cream mixture. Use a rubber spatula to stir until well combined. Transfer the thick batter to the prepared pan and smooth the top.

  5. Step 5

    In another small bowl or measuring cup, whisk the remaining ½ cup/100 grams granulated sugar and ⅓ cup/30 grams cocoa powder, plus the boiling water and a pinch of salt. Immediately and carefully pour the sugar and cocoa mixture evenly over the top of the batter.

  6. Step 6

    Bake the cake for 30 to 35 minutes, until the cake is puffed and cooked through. Let the cake rest for 10 minutes before serving warm, with ice cream or whipped cream, if you like.

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Ratings

4 out of 5
1,731 user ratings
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Comments

Trainerbill

I’ve been making this cake for decades; so simple and delicious! Instead of water, use a cup of coffee.

Judy

This is a slightly richer form (w/sour cream) of a delicious, inexpensive and unfussy cake I began making 60 years ago as a bride. It was included in all the basic cookbooks back then. If you want to emphasize chocolate, consider cutting the sugar down to 1/2 or 2/3 cup. This way it tastes more like adult than nursery fare. Desserts have become so much sweeter over the years (sugar's cheap now). But my husband, kids and grandkids still prefer the less sweet version and so do I.

DJ

Brownie Pudding, Woman’s Day, January 1963. Sift 1/2 C flour, 1 tsp baking powder, 1/2 tsp salt, 1/3 C sugar, 1 tbsp Dutched cocoa powder. Add 1/4 C milk, 1 tbsp melted butter, 1/2 tsp vanilla. Stir in 1/4 chopped nuts. Pour into 9 inch pie pan. Mix 1/2 C packed brown sugar and 2 tbsp of cocoa; sprinkle on batter. Pour 3/4 cup boiling water over top. Bake at 350 deg F. for about 35 mins. Serve with whipped or pour cream. Delicious, makes a slightly crisp top and dark chocolate sauce below

FatCountryWife

Absolutely transcendent! 100% Dutch processed cocoa is non-negotiable for this recipe and get the good stuff, not the generic, as the quality of ingredients is what makes this recipe superb. I subbed lactose free (NOT dairy free) sour cream with zero issues and baked in a souffle dish, which worked beautifully. Pop this in the oven just before dinner and you will win your crowd over with perfect timing. As another reviewer noted, this dish MUST be eaten the night of. I ate the scant leftovers for breakfast the next morning and it was somewhat disappointing and somehow dry.

Alison

Can you cook and then take over to a dinner the same day and reheat?

Mem

We liked it but wanted a lot more sauce, so I was a little disappointed in that. I agree with the person that said it’s much better after refrigeration in terms of a moist cake. I would like to try again and make extra sauce. I would love replies from anyone that has tried it/has tips.

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