Summary

Ingredients

• 250 grams sugar
• 140 g flour
• 70 g cocoa powder, unsweetened
• 90 g suar, brown
• Melt 80 g unsalted butter
• 125 ml milk
• 1 ½ teaspoon vanilla extract
• 2 teaspoons baking soda
• 0.25 teaspoon ¼ salt
• 300 ml water, hot
• Vanilla ice cream for serving
• possibly fat for the mold

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Instructions

1. Preheat the oven to 180 ° C (top / bottom heat). In a bowl, mix half of the sugar, flour, half of the cocoa powder, baking powder and salt. Add the milk, melted butter and vanilla extract and stir until a smooth batter is formed.
2. Pour the dough into a lightly greased ceramic or metal baking pan (if it is a non-stick form, it does not have to be greased) and distribute it evenly.
3. In a small bowl, mix the other half of the granulated sugar, the brown sugar and the remaining cocoa together well. Then pour this mixture evenly over the dough.
4. Heat the water in a saucepan until just before boiling. Just before baking, pour the hot water over the dry cocoa mixture, but do not stir! This creates this fantastic, almost crispy topping on this hot fudge cake while it is baking.
5. Bake the cake for 30-40 minutes, until the mixture is almost solid in the middle (usually takes longer in the ceramic form than in a metal form). Take the mold out of the oven and let it stand for 15 minutes.
6. Then spoon the cake into individual dessert bowls. The sauce should be poured over the cake from the bottom of the pan. Serve immediately with a scoop of vanilla ice cream.
7. The spicy alternative: Add a good pinch of chili powder and some cinnamon to the dough and serve the cake with cinnamon ice cream.