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This recipe from the NYT Cooking section details how to make a chocolate self-saucing cake, a popular dessert in Britain and Australia. It involves a simple chocolate cake batter with a sugar, cocoa, and hot water sauce that creates a gooey bottom layer. Serve warm with ice cream or whipped cream.
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- AI Headline
- Chocolate Self-Saucing Cake
- Simplified Title
- NYT Recipe Creates Chocolate Self Saucing Cake
- AI Excerpt
- This recipe from the NYT Cooking section details how to make a chocolate self-saucing cake, a popular dessert in Britain and Australia. It involves a simple chocolate cake batter with a sugar, cocoa, and hot water sauce that creates a gooey bottom layer. Serve warm with ice cream or whipped cream.
- Subject Tags
-
Recipes Desserts Chocolate Cake Baking Cake Self-Saucing Cake
- Context Type
- Recipe
- AI Confidence Score
-
1.000
- Context Details
-
{ "tone": "informative", "perspective": "instructional", "audience": "general", "credibility_indicators": [ "detailed instructions", "ingredient list", "nutritional information", "user ratings and comments" ] }
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Completed
- Submitted By
- Donato V. Pompo
- Submission Date
- February 14, 2026 at 4:33 PM
- Metadata
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{ "source_type": "extension", "content_hash": "3ed5c61501e5028f8a0cc0b776fb3a114ff5ffc6c6ee43d0bf2ef92d9e7508bf", "submitted_via": "chrome_extension", "extension_version": "1.0.18", "original_url": "https:\/\/cooking.nytimes.com\/recipes\/1023485-chocolate-self-saucing-cake?algo=cooking_search_relevance_metric_ios_and_web&campaign_id=9&emc=edit_nn_20260214&fellback=false&imp_id=7006122129277602&instance_id=171097&nl=the-morning®i_id=122976029&req_id=7280884240296514&segment_id=215262&surface=cooking-search&user_id=b25c5730c89e0c73f75709d8f1254337&variant=0_relevance_reranking", "parsed_content": "Total Time45 minutes, plus coolingRating4(1,764)CommentsRead 186 commentsThis fun and easy recipe takes inspiration from the self-saucing chocolate puddings that are popular in Britain and Australia. The basic composition is a simple chocolate cake batter topped with a sauce made from sugar, cocoa powder and hot water. While the cake bakes, the sauce magically works its way down to the bottom of the pan, so you have moist chocolate cake on top and gooey sauce on the bottom. Some recipes make a dense and fudgy cake, but this one is a bit lighter, resulting in a fluffy cake with lots of chocolate sauce to spoon over the top. Serve the cake warm, scooped from the pan, with vanilla ice cream or whipped cream, if you like. This is best served the day that it is made. The cake will absorb the sauce as it sits.Read MoreSaveLog in or sign up to save this recipe.GiveGive this recipePlease wait a moment while we check if you can gift this recipe...Got itShare this recipeCopy linkEmailPinterestFacebookXWhatsAppRedditPrint this recipeInclude recipe photoPrint RecipeAdvertisementSKIP ADVERTISEMENTYield:8 servings6tablespoons\/85 grams unsalted butter, melted, plus more for greasing the pan1cup\/128 grams all-purpose flour1cup\/200 grams granulated sugar\u2154cup\/60 grams Dutch-process cocoa powder, sifted if lumpy1teaspoon baking powder\u00bdteaspoon baking soda\u00bdteaspoon fine sea salt, plus a pinch for the sauce\u00becup\/173 grams sour cream, at room temperature1large egg, at room temperature1cup boiling waterIce cream or whipped cream (optional), for servingAdd ingredients to Grocery ListShop ingredients on InstacartYour first order gets $20 off and free delivery.Instacart terms apply.Ingredient Substitution GuideNutritional InformationNutritional analysis per serving (8 servings)317 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 3 grams dietary fiber; 28 grams sugars; 5 grams protein; 292 milligrams sodiumNote: The information shown is Edamam\u2019s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist\u2019s advice.Powered byStep 1With a rack set in the center, heat the oven to 350 degrees. Generously butter a 1\u00bd-quart metal, glass or ceramic baking pan. (An 8-by-8-inch pan works well.)Step 2In a large bowl, whisk the flour with \u00bd cup\/100 grams granulated sugar, \u2153 cup\/30 grams cocoa powder, the baking powder, baking soda and \u00bd teaspoon salt.Step 3In a small bowl or measuring cup, whisk together the sour cream, 6 tablespoons butter and the egg.Step 4Make a well in the center of the dry ingredients and add the sour cream mixture. Use a rubber spatula to stir until well combined. Transfer the thick batter to the prepared pan and smooth the top.Step 5In another small bowl or measuring cup, whisk the remaining \u00bd cup\/100 grams granulated sugar and \u2153 cup\/30 grams cocoa powder, plus the boiling water and a pinch of salt. Immediately and carefully pour the sugar and cocoa mixture evenly over the top of the batter.Step 6Bake the cake for 30 to 35 minutes, until the cake is puffed and cooked through. Let the cake rest for 10 minutes before serving warm, with ice cream or whipped cream, if you like.Private NotesLeave a Private Comment on this recipe and see it here.4 out of 51,764 user ratings1 star2 stars3 stars4 stars5 starsSubmitLog in or sign up to rate this recipe.Have you cooked this?Mark as CookedLog in or sign up to mark this recipe as cooked.Add CommentPublicPrivateSubmitAll Comments (186)Most Helpful (38)PrivateI\u2019ve been making this cake for decades; so simple and delicious! Instead of water, use a cup of coffee.Is this helpful? 453This is a slightly richer form (w\/sour cream) of a delicious, inexpensive and unfussy cake I began making 60 years ago as a bride. It was included in all the basic cookbooks back then. If you want to emphasize chocolate, consider cutting the sugar down to 1\/2 or 2\/3 cup. This way it tastes more like adult than nursery fare. Desserts have become so much sweeter over the years (sugar's cheap now). But my husband, kids and grandkids still prefer the less sweet version and so do I.Is this helpful? 340Brownie Pudding, Woman\u2019s Day, January 1963. Sift 1\/2 C flour, 1 tsp baking powder, 1\/2 tsp salt, 1\/3 C sugar, 1 tbsp Dutched cocoa powder. Add 1\/4 C milk, 1 tbsp melted butter, 1\/2 tsp vanilla. Stir in 1\/4 chopped nuts. Pour into 9 inch pie pan. Mix 1\/2 C packed brown sugar and 2 tbsp of cocoa; sprinkle on batter. Pour 3\/4 cup boiling water over top. Bake at 350 deg F. for about 35 mins. Serve with whipped or pour cream. Delicious, makes a slightly crisp top and dark chocolate sauce belowIs this helpful? 267At a church potluck dinner, this recipe was my dessert offering. A young child asked me if he could have some more of that \u201cchocolate goopy stuff\u201d! It was always a favorite.Is this helpful?Cut sugar to 2\/3\nUse coffee I instead of water.Is this helpful?This is now a 4-generation family favorite, made without egg, butter or sour cream, using neutral oil and milk instead. Our recipe is from a 1950s Betty Crocker cookbook, which my mom gave me when I graduated high school. The chocolate cake pudding (there\u2019s also a lemon version, very good) and the gingerbread with hot lemon sauce are always on rotation for Sunday family dinner. Some things are timeless!Is this helpful?Private comments are only visible to you.Show more commentsRecipe TagsChocolate CakeDutch-Processed Cocoa PowderKid-FriendlySour CreamSnackDessertHalloweenValentine\u2019s DayAdvertisementSKIP ADVERTISEMENTLog in or sign up to save this recipe.", "ai_headline": "Chocolate Self-Saucing Cake", "ai_simplified_title": "NYT Recipe Creates Chocolate Self Saucing Cake", "ai_excerpt": "This recipe from the NYT Cooking section details how to make a chocolate self-saucing cake, a popular dessert in Britain and Australia. It involves a simple chocolate cake batter with a sugar, cocoa, and hot water sauce that creates a gooey bottom layer. Serve warm with ice cream or whipped cream.", "ai_subject_tags": [ "Recipes", "Desserts", "Chocolate Cake", "Baking", "Cake", "Self-Saucing Cake" ], "ai_context_type": "Recipe", "ai_context_details": { "tone": "informative", "perspective": "instructional", "audience": "general", "credibility_indicators": [ "detailed instructions", "ingredient list", "nutritional information", "user ratings and comments" ] }, "ai_source_vector": [ 0.01847386, -0.031349648, 0.0027016255, -0.07469126, 0.0026714262, -0.020878993, -0.020135928, 0.0032520697, -0.014127409, 0.021747284, -0.018615691, -0.047922984, 0.004637311, -0.021104978, 0.12753904, 0.00019361495, -0.008742252, 0.01662161, 0.014215146, 0.0025117518, 0.011453272, 0.0094330255, 0.040586703, -0.0055844933, 0.012316204, 0.0058043962, 0.0059445747, 0.023847857, 0.0460578, 0.012547441, -0.011680629, 0.020854034, 0.008975625, 0.0077052084, 0.02007464, 0.015361179, 0.0064228843, -0.028272456, -0.0009441241, -0.0045027947, -0.018016472, 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{ "extracted_at": "2026-02-16T08:25:04.821430Z", "ai_model": "gemini-2.0-flash-lite", "extraction_method": "automated", "content_length": 5691, "url": "https:\/\/cooking.nytimes.com\/recipes\/1023485-chocolate-self-saucing-cake", "existing_metadata": { "author_name": null, "published_at": null, "domain_name": null, "site_name": null, "section": null, "publisher": null } } - Original Content
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<html lang="en-US"><head><meta charset="UTF-8" data-next-head=""><meta name="viewport" content="width=device-width, initial-scale=1" data-next-head=""><title data-next-head="">Chocolate Self-Saucing Cake Recipe</title><meta name="description" content="This fun and easy recipe takes inspiration from the self-saucing chocolate puddings that are popular in Britain and Australia The basic composition is a simple chocolate cake batter topped with a sauce made from sugar, cocoa powder and hot water While the cake bakes, the sauce magically works its way down to the bottom of the pan, so you have moist chocolate cake on top and gooey sauce on the bottom" data-next-head=""><link rel="shortcut icon" href="/favicon.ico" data-next-head=""><link rel="canonical" href="https://cooking.nytimes.com/recipes/1023485-chocolate-self-saucing-cake" data-next-head=""><meta name="robots" content="noarchive, max-image-preview:large" data-next-head=""><link rel="manifest" href="/manifest.json" data-next-head=""...
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Total Time45 minutes, plus coolingRating4(1,764)CommentsRead 186 commentsThis fun and easy recipe takes inspiration from the self-saucing chocolate puddings that are popular in Britain and Australia. The basic composition is a simple chocolate cake batter topped with a sauce made from sugar, cocoa powder and hot water. While the cake bakes, the sauce magically works its way down to the bottom of the pan, so you have moist chocolate cake on top and gooey sauce on the bottom. Some recipes make a dense and fudgy cake, but this one is a bit lighter, resulting in a fluffy cake with lots of chocolate sauce to spoon over the top. Serve the cake warm, scooped from the pan, with vanilla ice cream or whipped cream, if you like. This is best served the day that it is made. The cake will absorb the sauce as it sits.Read MoreSaveLog in or sign up to save this recipe.GiveGive this recipePlease wait a moment while we check if you can gift this recipe...Got itShare this recipeCopy linkEmailPinterestFa...
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This recipe takes inspiration from self-saucing chocolate puddings popular in Britain and Australia.0.950👤 The author 📋 Recipe 🆔 a117ac77-dace-473f-93f8-d18d024ede0bSimplified: This recipe takes inspiration from self-saucing chocolate puddings popular in Britain and Australia
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👤 The author 📋 Recipe 🆔 a117ac78-0269-4715-964d-3c2c721e57aeSimplified: The basic composition is a simple chocolate cake batter topped with a sauce made from sugar cocoa powder and hot water
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👤 The author 📋 Recipe 🆔 a117ac78-1f79-4f4a-9d9c-7a46f862a9d3Simplified: Some recipes make a dense and fudgy cake but this one is lighter resulting in a fluffy cake with lots of chocolate sauce
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Serve the cake warm, scooped from the pan, with vanilla ice cream or whipped cream, if you like.0.950👤 The author 📋 Recipe 🆔 a117ac78-31c5-4376-bf83-81dfc774efddSimplified: Serve the cake warm with vanilla ice cream or whipped cream if you like
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👤 The author 📋 Recipe 🆔 a117ac78-3d23-404e-b6a6-dce4bf7ae320Simplified: This is best served the day that it is made
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👤 The author 📋 Recipe 🆔 a117ac78-4db9-487a-8840-576b11858ec9Simplified: The cake will absorb the sauce as it sits
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👤 The author 📋 Recipe 🆔 a117ac78-586e-42cd-96f2-1d10e47c9c52Simplified: Nutritional analysis per serving 317 calories 15 grams fat 9 grams saturated fat 0 grams trans fat 4 grams monounsaturated fat 1 gram polyunsaturated...
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👤 The author 📋 Recipe 🆔 a117ac78-6252-4a3f-80b3-933896be91b9Simplified: Heat the oven to 350 degrees
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👤 The author 📋 Recipe 🆔 a117ac78-6db0-4d7e-a95e-6bc53a78f927Simplified: Generously butter a 1½-quart metal glass or ceramic baking pan
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👤 The author 📋 Recipe 🆔 a117ac78-78fc-471b-9782-84f23944282cSimplified: Whisk the flour with sugar cocoa powder baking powder baking soda and salt
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In a small bowl or measuring cup, whisk together the sour cream, 6 tablespoons butter and the egg.0.950👤 The author 📋 Recipe 🆔 a117ac78-84fd-429e-a6df-8679d529112dSimplified: Whisk together the sour cream butter and the egg
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👤 The author 📋 Recipe 🆔 a117ac78-9065-44d7-b07c-7abfd1a5dcb3Simplified: Make a well in the center of the dry ingredients and add the sour cream mixture
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👤 The author 📋 Recipe 🆔 a117ac78-9d75-4a1c-bc37-412fd0d9a425Simplified: Use a rubber spatula to stir until well combined
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👤 The author 📋 Recipe 🆔 a117ac78-a8e9-4811-b82d-6ac64fe961f0Simplified: Transfer the thick batter to the prepared pan and smooth the top
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👤 The author 📋 Recipe 🆔 a117ac78-b707-4765-8937-b87fe6d8cfbbSimplified: Immediately and carefully pour the sugar and cocoa mixture evenly over the top of the batter
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👤 The author 📋 Recipe 🆔 a117ac78-c431-4270-bbfd-8a22be93bed6Simplified: Bake the cake for 30 to 35 minutes until the cake is puffed and cooked through
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👤 User comment 📋 Recipe 🆔 a117ac78-d38d-4684-b22c-a9410e25f003Simplified: Use a cup of coffee instead of water
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👤 User comment 📋 Recipe 🆔 a117ac78-df22-4f13-9d50-c91ac5bec4e1Simplified: Consider cutting the sugar down to 1/2 or 2/3 cup to emphasize chocolate