Self-Saucing Chocolate Cake

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Recipe photo
Hands-on time:
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Yield: 4 servings

Recipe photo

Easy to make; fabulous to eat. This chocolate treat can be dressed up with ice cream, whipped cream, or Irish Cream. Mmmmmm.

Self-Saucing Chocolate Cake

star rating (16) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 4 servings
Published: 10/15/2010




  • 1/2 cup sugar
  • 2 tablespoons Double Dutch Dark Cocoa, Cocoa Rouge, or Dutch-process cocoa
  • pinch of salt
  • 1 cup hot milk or hot water


1) Preheat the oven to 350°F. Grease four 1-cup ramekins or oven-safe mugs.

2) To make the cake: Mix together the flour, sugar, cocoa, nut flour, salt, and baking powder.

3) Whisk in the vanilla, melted butter or oil, egg, and milk.

4) Divide the batter between the prepared ramekins or mugs, using about 1/3 cup batter in each.

5) To make the topping: Whisk together the sugar, cocoa, and salt.

6) Divide among the ramekins or mugs, using two heaping tablespoons for each.

7) Top each ramekin or mug with 1/4 cup boiling water. Place on a baking sheet.

8) Bake the cakes for 18 to 22 minutes. The cake should be puffy, with some liquid boiling up around the edges.

9) Serve hot or warm. Top with whipped cream, a toasted marshmallow, ice cream, or a splash of Irish Cream, if desired.

Yield: 4 servings.


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  • star rating 02/15/2015
  • grammag8 from morgan hill ca
  • Baking as we type....batter was tasty, made as directed and looks great in the oven...made the almond flour off another website...blanched and threw them in the Vitamin...perfect texture! thought it was easy and fairly quick recipe , baking in heart shaped ceramic bowls I measured prior to using as the ones I was going to use appeared to be big enough but in measuring they would not have worked. thanks for the recipe! I always trust KAF for great recipes...I doubt I will be disappointed in this one either....
  • 02/03/2015
  • Kathy from charleston, SC
  • Haven't tried this yet but sounds delicious. I just wonder why people rate a recipe and then say they left out this, added this, used less of something else, etc. by the time they are done it is a different recipe!
  • star rating 03/25/2014
  • tk from Ohio
  • to sweet for my blood. wish I had cut down the sugar
  • star rating 02/21/2014
  • A. D. from Redmond, WA
  • I am giving this 5 stars based on the utter simplicity combined with a good result. The cakes turned out nice and cake-like with a little "sauce" at the bottom. Delicious! (Fine print: I used all-purpose flour instead of the nut flour, went a little scant on the sugar, used coconut oil instead of butter, used water in the "sauce", halved the "sauce" amount, and cooked for about 20 minutes. They didn't bubble around the edges as the recipe said, I think because I didn't use as much sauce, and they were completely done when we bit into them.)
  • star rating 02/10/2014
  • SweetTeeth from Ohio
  • This was quite delicious but I have to say it was very very liquidy - there was very little in the mug that was "cake" like in consistency, mostly like eating a cup of yummy chocolate sauce or super thick hot cocoa. Recipe was followed to a "t" and baked 2 minutes over the max bake time listed. It was delicious but not what I expected from the title of the recipe.
    Thank you for your frank review - using 1/3 cup batter, 2 T. cocoa mix, and 1/4 cup water should have yielded better results. We hope you find another chocolate recipe that matches your dreams. Happy Baking! Irene@KAF
  • star rating 01/04/2014
  • DBQMaryK from KAF Community
  • I made these this evening to go with dinner. Easy to make. Impressive dessert for the amount of effort. I did not have almond flour so substituted it with more of the regular KAF. I had added a little expresso powder as I do with most chocolate recipes. There was a good amount of sauce. Served with ice cream which helped since they have a very chocolately taste and there was a good amount of sauce - not necessarily a bad thing. My husband definitely felt it needed the ice cream. But he is not as much of a chocoholic as me. Will definitely make again but will probably consider purchasing the almond flour to see if there is any difference.
  • star rating 03/15/2013
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  • star rating 12/11/2012
  • ettarose from KAF Community
  • so incredibly yummy. I have made this recipe a few times now, and it never disappoint. few things things I do different, is instead of the topping being in two parts(the sugar sprinkled them adding the hot water) I make it a sugar chocolate water in a pan then that is what I put directly on top. I rarely time things, because I often forget to look at the timer, but I watch things like a hawk. looks just like the photo. I also add a few sprinkles of high quality cinnamon in with the cake. yumyumyum.
  • star rating 12/08/2012
  • beth237 from KAF Community
  • This cake was very good and easy to make. Pop it in the oven and it's done. Great if you need to save time as you don't have to worry about icing. Wonderful right out of the oven
  • star rating 10/28/2012
  • ksilloway from KAF Community
  • I used the hot water and cooked them for 19 minutes and they came out perfectly. Added some mini-marshmallows and stuck them back into warm oven to melt--fun! Great chocolate taste--using good cocoa powder is a must. Quick and easy to throw together.
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