High Altitude Chocolate Spoon Cake
This easy chocolate spoon cake is fudgy and dense like a brownie, and can be served warm from the oven topped with ice cream.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 8x11 inch baking dish (or a 10x10 inch baking dish)
Ingredients
- ¾ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup light brown sugar, lightly packed
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 6 tbsp unsweetened Dutch processed cocoa powder
- ¾ tsp baking soda
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ cup semi sweet chocolate chips, divided
- 1 cup very hot water
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray an 8x11 or 10x10 inch baking dish with non-stick baking spray.
- In a bowl, whisk together the melted butter, granulated sugar, brown sugar, vanilla and eggs, until smooth.
- In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Add the flour mixture and half the chocolate chips to the wet ingredients, and stir everything together with a spatula. The batter will be thick, like cookie dough.
- Spread the batter evenly into the prepared pan, then pour the hot water on top of the batter.
- Bake the cake for about 25 minutes (for a gooeyer texture) or 30 minutes (for a more set texture).
- Sprinkle the remaining chocolate chips on top of the hot cake. Let the cake cool for 15-30 minutes, then serve warm, topped with ice cream. When hot, the edges of the cake will be more set, while the center is very soft and gooey. Once the cake cools completely, it will set up more like a fudge brownie, and can be cut into squares.
Notes
Store the leftover cake in an airtight container at room temperature for up to 3-5 days.
Reheat leftover pieces in the microwave for 20-30 seconds at 50% power.
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