![Bittersweet Chocolate Mousse With Fleur de Sel](https://static01.nyt.com/images/2019/01/11/dining/mc-bittersweet-chocolate-mousse/mc-bittersweet-chocolate-mousse-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Chocolate Self-Saucing Cake
![Chocolate Self-Saucing Cake](https://static01.nyt.com/images/2022/10/07/dining/ya-chocolate-self-saucing-cake-rex/merlin_213671178_432731e2-30c1-47b6-98a2-7a0763ebdf69-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 45 minutes, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
- 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
Preparation
- 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.)
- 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.
- Step 3
In a small bowl or measuring cup, whisk together the sour cream, 6 tablespoons butter and the egg.
- 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.
- 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.
- 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.
Private Notes
Cooking Notes
I’ve been making this cake for decades; so simple and delicious! Instead of water, use a cup of coffee.
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.
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
I have a question. It says one cup of flour and one cup of sugar Is this cake super sweet?
A self-saucing pudding, in the Australian and NZ sense, is (almost?) always eggless. In fact, it’s one of the few puddings that can easily be made vegan without having to *tell* everyone that it’s vegan. You can make this pudding with an egg I guess, but you actually don’t have to. You don’t have to substitute it with anything, either- that’s what the baking powder is there for.
My family loves our variation of this recipe, but substitutes strong hot coffee for the water and includes brown and white sugar in the top layer before pouring on the coffee. the name of our version is Mystery Mocha Cake. It's reserved for special occasions, and must be served with best quality vanilla ice cream. And it must be eaten at one time, as the leftovers are NOT GOOD.
I’ve been making a version of chocolate pudding cake for many years and I’ve loved eating it ever since I discovered it in the 90s. I agree with those who suggest coffee for the boiling water and the use of brown sugar. But I can’t agree that the leftovers aren’t good! Of course, it’s delicious soon after coming out of the oven served with some whipped cream to melt over it, but served cold or maybe slightly warmed up in the microwave the next day, it’s still a chocolaty treat!
I’d cut the sugar to 2/3 cup. If you read enough of these notes it’s standard practice re sugar. Normally too much.
I veganized this by eliminating the egg, using 5 tbls of avocado oil instead of butter and replacing the sour cream with 3/4 cup of full fat coconut milk with one tbls lemon juice. It was delicious! Even the dubious husband (“Is this vegan? Does it have black beans?”) had three helpings.
Adding cinnamon brings this cake to a whole other level. I sprinkled on after baking but maybe next time will try mixing in with the batter or sauce.
Made this cake late last night on a whim. It came together quickly and was out of oven and ready to eat within the hour. Just as importantly, this cake satisfied the pressing need: warm, gooey cake with a legit chocolate depth from the cocoa. Super simple and extra delicious, especially with a dollop of vanilla ice cream. Grateful this is going into the repertoire.
An American classic too - Denver Pudding Cake https://www.epicurious.com/recipes/member/views/denver-pudding-cake-50013107 And the Canadian classic - Pouding chômeur (brown sugar and luxury maple versions) https://foodnouveau.com/pouding-chomeur-maple-pudding/#recipejump
I think this was called Denver Choc Pudding…from an old Fannie Farmer Or Boston Cooking School cookbook….please cite your sources or do more research….lemon too
Think of it as a pudding, not a cake. We eat it as a dessert in Australia. So yes, it’s sweet, but it’s meant to be.
Added 3/4 tsp espresso powder to sauce
I didn’t love this - not very chocolaty but maybe to be expected. Didn’t think it was worth it for all the butter/sour cream/sugar.
For me it didn't make much sauce at all. I cooked it on convection and lowered the temp to 325. It was finished in 25 mins. Was that my error, or something else?
This was easy and delicious! I will make again and try the lower sugar and coffee mods others have suggested. We had whipped cream but ice cream would be better.
Dry and not enough sauce. Not sure initial measurements were used, but not worth another try.
Used 2/3 cup sugar and substituted coffee for the water. Thank you to other reviewers for those notes. Perfect after 30 minutes in the oven. Rich chocolate flavor. Will definitely make again.
Made this for a friend's birthday and RAVE reviews by all. I couldn't find Dutch process cocoa, so went with Hershey's Special Dark. It was dark and decadent. And the friend went home with the recipe.
So delicious! Made it for family Valentine's dessert and it was perfect. Easy. rich and yummy!
Unlike other reviewers, we found this not sweet enough and too chocolatey and we are all chocolate lovers. Used exactly the amount of sugar called for (weighed by grams) and thought it could use 1/4 to 1/2 cup more to be balanced and not so bitter.
I don't think I've ever said this about a NYT recipe but this was inedible.Even my 6-year-old granddaughter, who will eat anything containing sugar, pushed it away. Don't waste your time. Do "Made-in-the-pan Chocolate Cake" instead.
Amazing. Simply amazing.
Not sweet. The cocoa was “bitter” to my kids but I liked it. Can’t beat the sauce and moist crumb. Vanilla ice cream a must.
Used Bob's Re Mill gluten free all purpose baking flour instead of regular flour and it worked great. It is an easy way to make the cake gluten free,
Great recipe and I know you're supposed to read before starting but in a hurry, it's nice to add a line after sugar and cocoa "split in half" for cake and sauce
A Depression-era recipe I grew up on, known as “chocolate float”.
My grandma always made this with coffee instead of water
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