Chocolate Pudding Cake

I don’t like fish.  Full of good Omega-3 fats and generally healthy, I know it’s something I should like.  I just don’t.  I do however, want the baby Brit to like fish.  I am therefore trying to eat fish more regularly.  I started last Friday.  Fish Friday.  We got some line caught mackerel (I know, mackerel!), baked it in the oven, and served it with caramelised potatoes and onions.  I ate two fillets of mackerel.  

In celebration of achieving my goal (cook fish and consume a portion within two weeks of my sister’s visit) I made this dessert.  It’s retro.  It’s unhealthy.  It’s delicious when served with salted caramel ice cream.  

Just thought you should know.

Chocolate Pudding Cake adapted from thekitchn 

1 cup (5 ounces) all-purpose flour
3/4 cup (6 ounces) white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup (4 ounces) milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla

Combine the ingredients dry ingredients by sifting together into a large bowl.  Combine the wet ingredients.  Mix together the dry and wet ingredients until there is no flour showing.  Pour into an 8×8″ pan.

Combine the following ingredients:
1/2 cup (4 ounces) white sugar
1/2 cup (4 ounces) brown sugar
1/4 cup (2 ounces) unsweetened cocoa powder

Sprinkle the combined white sugar, brown sugar and cocoa powder over the cake batter.  Over all of this, pour 1/2 c of cold water.

It’ll look weird.  Don’t stir it together.  Just leave it.

Bake at 375 for 45 minutes.  It’s done when the edges of the pan start to caramelise.  

Serve immediately with salted caramel ice cream.