Ingredients
– 113 g butter
– 297 g granulated sugar
– 16 g unsweetened cocoa powder
– 226 g self-rising flour (you can substitute with homemade or gluten-free flour)
– 227 g whole milk (or use low-fat or dairy-free alternatives)
– 9 g vanilla extract
– 396 g granulated sugar
– 42 g unsweetened cocoa powder
– 681 g boiling water
– Vanilla ice cream or whipped cream
Instructions
1-Preheat the oven: Preheat the oven to 350ºF to get it ready for baking.
2-Melt butter: Place 113 g of butter in a 9×13 inch baking dish and melt it in the oven, then remove the dish carefully.
3-Mix batter: In a bowl, mix 297 g of granulated sugar, 16 g of unsweetened cocoa powder, 226 g of self-rising flour, 227 g of whole milk, and 9 g of vanilla extract to form the batter.
4-Spoon batter: Spoon the batter over the melted butter in the baking dish, but do not stir it.
5-Add topping mixture: In another bowl, combine 396 g of granulated sugar and 42 g of unsweetened cocoa powder; sprinkle this mixture evenly over the batter.
6-Pour boiling water: Pour 681 g of boiling water over the topping mixture without stirring.
7-Bake and cool: Bake for 35 to 40 minutes, or until the top is set while the bottom stays loose, then let it cool for 15 to 20 minutes before serving.
8-Serve: Serve with vanilla ice cream or whipped cream if you like.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍫 The chocolate sauce will be thin when hot but thickens as it cools.
⏳ If the sauce seems too thin after baking, bake longer and cool instead of adding thickeners.
❄️ Store covered in the refrigerator for 4-5 days or freeze for up to 3 months; thaw before reheating gently.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Contains dairy and gluten
Nutrition
- Serving Size: 0.5 cup
- Calories: 394
- Fat: 9g
- Carbohydrates: 77g
- Fiber: 2g
- Protein: 4g