Chocolate Self-Saucing Cake

1. Preheat Oven and Prepare Pan

Preheat your oven to 350 degrees Fahrenheit and generously grease your 1 1/2-quart baking pan with unsalted butter.

2. Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, 100 grams of granulated sugar, 30 grams of Dutch-process cocoa powder, baking powder, baking soda, and 1/2 teaspoon of fine sea salt.

3. Combine Wet Ingredients

In a smaller bowl or measuring cup, whisk together the room-temperature sour cream, 6 tablespoons of melted unsalted butter, and one large egg.

4. Combine Dry and Wet Mixtures

Stir the wet mixture into the center of the dry ingredients until you have a thick and smooth batter. Transfer this to the prepared baking pan, smoothing the top.

5. Bake the Cake

Place the pan into the preheated oven and bake for 30-35 minutes.

6. Prepare the Sauce

While the cake is baking, whisk together the remaining 100 grams of sugar, 30 grams of cocoa powder, a pinch of fine sea salt, and 1 cup of boiling water until fully dissolved.

7. Add the Sauce to the Cake

When the cake is set, carefully pour the boiling sauce mixture over the back of a spoon to evenly cover the batter, creating the self-saucing layer.

8. Let the Cake Rest

After baking, remove the cake from the oven and let it rest for 10 minutes.

9. Serve and Enjoy

Serve the cake warm with a scoop of ice cream or a dollop of whipped cream if desired.