Ingredients
6 tablespoons/85 grams unsalted butter, melted, plus more for greasing the pan
1 cup/128 grams all-purpose flour
1 cup/200 grams granulated sugar
⅔cup /60 grams Dutch-process cocoa powder,
sifted if lumpy
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt, plus a pinch for the sauce
¾cup/173 grams sour cream, at room temperature
1 large egg, at room temperature
1 cup boiling water
Ice cream or whipped cream (optional), for serving
Instructions 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.)
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.
In a small bowl or measuring cup, whisk together the sour cream, 6 tablespoons butter and the egg.
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.
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.
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.
Description
Magically, this recipe makes a nice, light fluffy cake with a great sauce on the bottom.
Servings
8
Notes
It appears that this recipe has been around for many years, but I just found it and am so grateful. It goes together quickly with ingredients that are usually in the cupboard. I suggest serving it warm with ice cream for a delicious dessert.
Source
Yossy Arefi for the New York Times
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