Ugly Cake
Dive into the delightful chaos of the "Ugly Cake," a decadent dessert that defies its humble appearance with a rich, irresistible flavor. This self-saucing chocolate cake features a gooey, pudding-like base layered beneath a moist, nutty crumb, making every bite a sinful treat. Made with simple pantry staples like cocoa powder, brown sugar, and semi-sweet chocolate chips, the magic unfolds as hot water is poured over the batter before baking, creating a luscious sauce beneath the cake without any extra effort. Perfect for chocolate lovers and casual bakers alike, this easy one-pan wonder takes just 15 minutes to prep and emerges from the oven ready to impress—especially when topped with a drizzle of caramel sauce. Whether served as is or adorned with extra nuts and chocolate chips, the Ugly Cake delivers bold flavor in the most delectably messy package!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Unsweetened cocoa powder
- 1 cup Whole milk
- 0.5 cup Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.75 cup Chopped pecans or walnuts
- 1 cup Brown sugar
- 1.5 cups Hot water
- 0.5 cup Semi-sweet chocolate chips
- 0.25 cup Caramel sauce (optional, for drizzling)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and cocoa powder.
Add the milk, melted butter, and vanilla extract to the dry mixture. Stir until just combined to form a smooth batter.
Spread the batter evenly into the prepared baking dish.
Sprinkle the chopped pecans or walnuts evenly over the batter.
In a small bowl, mix the brown sugar and additional cocoa powder (2 tablespoons if desired for extra depth). Sprinkle this mixture evenly over the batter and nuts.
Carefully pour the hot water over the top of the entire batter. Do not stir. The liquid will create a self-saucing effect as the cake bakes.
Bake in the preheated oven for 35-40 minutes, or until the top looks set and slightly cracked but the bottom remains gooey. A toothpick inserted into the top half should come out mostly clean.
Remove the cake from the oven and allow it to cool for 10 minutes. The bottom layer will thicken into a pudding-like texture as it cools.
Serve warm. Optionally drizzle with caramel sauce and sprinkle additional nuts or chocolate chips on top for extra flavor.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 67.9 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 372 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
