Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 3 tbsp (22g) unsweetened cocoa powder
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (115g) unsalted butter, melted
  • 1 cup (240ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 0.5 cup (100g) granulated sugar
  • 0.25 cup (25g) unsweetened cocoa powder
  • 1 cup (240ml) boiling water

Instructions:

  1. Preheat your oven to 350°F (175°C). This ensures the oven is fully saturated with heat before the cake goes in.
  2. In a large bowl, whisk together the flour, 1 cup of sugar, 3 tbsp cocoa, baking powder, and salt. Note: Whisking removes air pockets for a denser crumb.
  3. Stir in the melted butter, milk, and vanilla extract until the batter is smooth and mahogany colored.
  4. Pour the batter evenly into an ungreased 9x13 inch baking pan. Note: Use a spatula to push the batter into the corners.
  5. In a small separate bowl, combine the remaining 0.5 cup sugar and 0.25 cup cocoa powder.
  6. Sprinkle this cocoa sugar mixture evenly across the top of the raw batter. Do not stir it in.
  7. Carefully pour the boiling water over the entire surface of the cake. Note: Pour slowly from the center outward to avoid splashing.
  8. Bake for 35-40 minutes until the edges are set and slightly pulling away from the sides, while the center remains slightly jiggly.