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Top-down shot of molten chocolate snack cake in a parchment pan with melted chocolate chunks pooling on top

Molten Chocolate Snack Cake with Gooey Fudge Pockets

A one-bowl chocolate snack cake with chopped chocolate chunks that melt into gooey pockets, no ramekins required.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 9 servings
Course: Snack
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 115 g unsalted butter, melted and slightly cooled (1/2 cup)
  • 150 g granulated sugar (3/4 cup)
  • 30 g light brown sugar, packed (2 tbsp)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 130 g all-purpose flour (1 cup)
  • 35 g unsweetened cocoa powder (1/3 cup); dutch process preferred
  • 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 140 g semisweet chocolate bar, chopped into chunks, divided
  • flaky sea salt, for topping optional

Method
 

  1. Heat oven to 175 C / 350 F. Grease an 8-inch square pan and line with parchment, leaving an overhang on two sides.
  2. Whisk melted butter, granulated sugar, and brown sugar in a large bowl until smooth, about 30 seconds.
  3. Whisk in eggs and vanilla extract until the batter turns glossy and lightens slightly in color.
  4. Sift in flour, cocoa powder, baking powder, and salt. Fold with a spatula just until no dry streaks remain, don't overmix.
  5. Fold in two-thirds of the chopped chocolate chunks. Pour batter into the prepared pan and spread into an even layer.
  6. Scatter the remaining chocolate chunks over the top, pressing a few in gently so they poke through the batter.
  7. Bake for 22 to 24 minutes, until the edges look set and puffed but the center still jiggles slightly when the pan is nudged.
  8. Cool in the pan for 5 minutes only, then lift out using the parchment and slice into 9 squares while the top chocolate is still molten. Serve warm.

Notes

  • Use a bar you'd eat on its own, cheap chocolate chunks turn waxy once melted.
  • Don't overmix once flour goes in, the crumb turns tough instead of fudgy.
  • Check doneness at 20 minutes the first time you bake this in your oven.
  • Parchment overhang makes lifting the whole cake out of the pan much easier.