This was a super-easy, yet delicious chocolate cake that reminded me of the flavors of molten chocolate lava cakes. It looks messy, but the outcome is a moist cake on top of a rich, chocolaty cream.
1 tbsp butter
2 oz 70% cocoa chocolate
1 cup buttermilk
1 tsp vanilla
1.25 cup flour
1 cup brown sugar
1.5 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
0.5 cup semisweet chocolate chips
6 tbsp cocoa powder
1.25 cup boiling water
Butter a 7x9 inch baking dish. Preheat oven to 350F.
Melt butter in the microwave and pour onto chopped chocolate. Allow to melt and mix. Preheat buttermilk until warm.
Mix flour with half a cup brown sugar, baking powder, baking soda, one tablespoon cocoa, and salt. Pour in melted chocolate and butter, heated buttermilk and vanilla. Mix until combined. Add in chocolate chips. Pour batter into shape.
Mix the remaining brown sugar with the sifted cocoa. Sprinkle onto shape. Boil some water and measure 1.25 cup of it on top of the cake. Immediately place into oven.
Bake for 25-30 minutes, until center is firm to the touch. Cool a bit and serve. I was surprised that this tasted better on the second day. My initial worry was that it would get soggy, but the lasted for three days in the fridge (at which point all of it was consumed).