With a dessert that's part fluffy cake and part gooey pudding, there's no need to compromise. Spoon it into bowls and serve with ice cream.
- 1 cup of plain flour
- 3/4 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 tbsp cooking oil
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
- 3/4 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cup boiling water
- Vanilla ice cream, optional
Preheat oven to 180C/160C for fan oven. Grease an 8x8 inch baking pan, set aside.
In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.
Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the 1/4 cup cocoa powder. Stir in the boiling water. Slowly pour brown sugar mixture over batter.
Bake in the preheated oven for 40 minutes. Transfer to a wire rack and cool for 45 to 60 minutes. Serve warm. Spoon cake into dessert bowls, spoon pudding from the bottom of the pan over cake. If desired, serve with vanilla ice cream.