This recipe is adapted from FineCooking...it’s perfect for a pantry friendly chocolaty treat.
The cake is great covered in powdered sugar or coated in a chocolate ganache.
See directions to see how to make a ganache (melted chocolate and cream) topping.
Heat oven to 350 degrees.
Line a round cake pan (8x2 or 9x2) or a square bakeware, with parchment paper and spray with oil.
Whisk together in a small bowl, flour, cocoa powder, baking soda and salt. Make sure to break up any cocoa powder clumps.
Using a large bowl, mix together butter and brown sugar. Add eggs and vanilla until blended.
Add flour mixture to bowl and stir just until moistened.
Pour hot water over batter and stir until smooth, a few good swirls.
Pour into prepared pan.
Bake for 30-40 minutes, until toothpick comes clean. Let cool for about 10 minutes and then invert (turn out) onto a a rack, remove the parchment paper and cool completely.
If using the ganache, place cake on a wire rack with a plate or foil underneath.
Pour warm ganache over cake, allowing it to slide down sides.
In a pour measuring cup, place chocolate chips.
Heat half & half in the microwave, 1 minute at a time, about 3 minutes.
Slowly pour over chocolate chips, stirring until smooth.
Make sure to cover all sides of cake, with a waterfall of chocolate.
Let cake set for at least an hour, or faster in fridge, for the chocolate to set up, and the serve and enjoy!!
0 servings