I have been making this cake since I was a kid. I called it Dad Cake because it was an attempt to create a cake my dad reminisced about loving as a child. He remembered that boiling water was poured on the cake before baking. The boiling water, mixed with cocoa powder and brown sugar creates a gooey delicious bottom while baking.
I like to serve this warm from the oven (let it cool at least ten minutes) with vanilla ice cream, but it’s also great room temp and cold from the fridge, late night style.
I prefer a good dark cocoa like Valhrona. You can use Hershey’s or similar and you’ll get a sweeter, mellower chocolate flavor. Dark brown sugar is also preferable for a deeper flavor, but light brown will work just fine.
Ingredients:
- 4 oz. butter, softened
- 1 cup sugar (200 g)
- 1 cup flour (120 g)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 oz. unsweetened chocolate, melted
- 1 tsp vanilla extract
- 1/2 cup dark brown sugar (100 g)
- 3 rounded Tbsp cocoa powder (45 g)
- 1 1/2 cups boiling water
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Sift the flour, baking powder, and salt in to the bowl and stir in.
- Add milk, stir until just combined.
- Fold in the melted chocolate and vanilla extract.
- Spread the batter evenly in the prepared pan.
- In the same mixing bowl, (no need to clean) combine the brown sugar, cocoa powder and boiling water. Stir until sugar is dissolved.
- Carefully pour the chocolate mixture over the cake batter.
- Bake for about 55 minutes.
- Let cool slightly before serving.
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