Ingredients

For an 8 - 9 inch (20 - 22 cm) container

For the chocolate cake

140 g (1 cup) All purpose flour

60 g (½ cup) Unsweetened cocoa powder

120 g (½ cup + 2 tbsp) Sugar

½ tsp Baking soda

85 g (¾ stick) Butter

360 g (1½ cups) Warm buttermilk
OR
360 g (1½ cups) Milk + 1 tbsp lemon juice

¼ tsp Pinch of salt

2 tsp Vanilla extract (optional)

For the Hot Chocolate Topping

375 g (1½ cups) Milk

2 tbsp Cornstarch

120 g (½ cup + 2 tbsp) Sugar

60 g (½ cup) Unsweetened cocoa powder

Pinch of salt

Method

For the chocolate cake

In a bowl sift together the dry ingredients.

Add the melted butter and warm buttermilk.

Pour the mixture into a microwave safe dish, greased and lined with
parchment paper and cook in the microwave for 5-8 minutes. If after 5
minutes the cake hasn’t finished baking, continue to bake it until done.
The cooking time can vary between 5 and 8 minutes. The cake is ready
when a toothpick inserted in the center of the cake comes out clean.

When ready, allow the cake to cool for 5 minutes in its mold/container.
After 5 minutes, unmold the cake.

This cake can be enjoyed either warm or at room temperature.

For the Hot Chocolate Topping

In a small bowl, mix the cocoa powder and cornstarch with half of the
milk until creamy.

To a sauce pan over low/medium heat add the sugar, the cocoa mixture and
the remaning milk.

Bring this mixture to a boil, stirring constantly! Once the mixture
starts to simmer it will thicken.

Turn off your stove and let sit for 5 minutes before pouring over the
cake.

Tips

This cake can be enjoyed either warm or room temp.

If choosing to serve this cake at room temperature, allow both the cake and the hot
chocolate pudding to cool before assembling.