Chocolate Soufflé-ey Cake

My mom has been making a version of this wonderfully delicious and ridiculously simple dessert for as long as I can remember. It's like a chocolate souffle, but instead of the sauce being in the middle, it makes its own sauce on the bottom. Serve it with your favorite ice cream, and it's a perfect 10! Surprise last minute guests? No problem...this baby has you covered. You'll delight their sweet tooth without breaking a sweat because it takes about 10 minutes to prep, and you probably have all of the ingredients already in your kitchen. Genius!

INGREDIENTS 

1 cup                  all-purpose flour
3/4 cup              granulated sugar
3 tablespoons    good unsweetened cocoa power (sift if it has lumps)
2 teaspoons       baking powder
1/4 teaspoon      kosher salt
1/2 cup               milk (at least 2% so it has some fat)
2 tablespoons    canola oil
1 teaspoon          pure vanilla extract

1 cup                   brown sugar, lightly packed
1/4 cup               good unsweetened cocoa powder (sift if it has lumps)
1-3/4 cups          very hot tap water


DIRECTIONS

Preheat the oven to 350 degrees. Butter a 9x9x2 pan or use an ungreased 10-inch round cast iron skillet.

In a large bowl, use a wire whisk to combine the flour, granulated sugar, 3 tablespoons of unsweetened cocoa powder, baking powder, and salt. Add in the milk, canola oil, and vanilla extract, and stir with the wire whisk to combine.

Pour the batter into the pan or cast iron skillet and spread evenly. Sprinkle the brown sugar and then the 1/4 cup cocoa over the batter. Carefully pour the hot water over it all.

Bake for 40 minutes and allow to stand for 15 minutes before serving. Spoon individual portions into a bowl, top with ice cream, and spoon more sauce on top of the ice cream.

*This can be made in advance, left a room temperature, and reheated for 10-15 minutes at 300 degrees just before serving. 

ENJOY!