Description
This old-school dessert magically separates into a layers of fudgey cake and a warm chocolate sauce. Cinnamon and chipotle powder give the sauce the same spicy kick as a mug of Mexican-style hot chocolate.
Ingredients
Scale
Cake
- 1 cup flour
- 3/4 cup granulated sugar
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 tbsp melted butter
- 1/2 tsp vanilla extract
Topping
- 1/2 cup lightly packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup cocoa powder
- 1 tsp ground cinnamon
- 1/4 tsp ground chipotle powder
- 1 cup very hot fresh-brewed coffee
- 3/4 cup milk
Instructions
- Preheat oven to 350F. Lightly grease an 8×8-inch baking dish.
- To make the cake layer, sift together the flour, sugar, cocoa powder, baking powder and salt into a large bowl. Pour in the milk, melted butter, and vanilla extract, and stir until combined.
- Scrape the batter into the prepared baking pan, and spread it out into a more or less even layer.
- Prepare the topping by whisking together the brown sugar, granulated sugar, cocoa powder, cinnamon and chipotle in a small bowl. Sprinkle evenly onto the batter. Slowly pour in the hot coffee and milk, covering the batter and topping. (Your cake will look like a watery mess at this point. That’s totally normal. Keep calm and carry on.)
- Bake in preheated oven for 40 minutes, or until the mixture has separated into a dry cake-like layer on top and a soft pudding-like layer on the bottom. Let stand for about 15 minutes, then spoon out into individual serving dishes, topping with a dollop of whipped cream if you're feeling extra-fancy. Serve right away, while the cake is still warm.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Desserts