This is not the prettiest cake I make, but it is one of the easiest, super delicious and a crowd pleaser. It comes from one of my favorite cookbooks, One Pot Cakes by Andrew Schloss and true to it’s title all the mixing is done in one pot then poured into a single layer baking dish. (A 9″ round or 8 X 8″ square will do fine!) I like to top it with my own version of a chocolate honey glaze. Because of the single layer folks always think this cake is a flourless or super dense cake…but it’s not really that heavy and I think it’s chocolate perfection (especially served with fresh strawberries)!
1/4 pound (1 stick) unsalted butter
6 ounces of semi-sweet chocolate chips
1 cup sugar
1 cup milk (any kind)
1 box (about 4 oz.) instant chocolate pudding
pinch of salt
1 teaspoon baking soda
1 1/4 cups flour
Preheat oven to 350 F. Grease and flour one 9″ layer pan.
In a large heavy saucepan over medium heat, begin melting the butter. When it’s half melted, stir in 3 oz (half) of the chocolate chips. When the chocolate is half melted, remove from heat and stir until the butter and chocolate are fully melted.
Stir in the sugar, milk, pudding mix, alt and eggs. Add the baking soda in pinches, breaking up any lumps with your fingers. Stir in thoroughly. Stir in the flour, just until mixture is blended. Stir in the rest of the chocolate chips.
Pour and crape the batter into the pan and bake for one hour, or until a tester inserted in the center comes out slightly tacky. Cool in the pan on a rack for 10 minutes. Remove from pan and cool on the rack for 15 minutes more.
Martha’s Chocolate Honey Glaze:
1/2 stick of unsalted butter
6 oz semi-sweet chocolate chips
1/3 cup honey
IN a heavy sauce pan, heat the butter until half melted. Add the honey and chocolate chips, stir constantly. When the chips are nearly melted remove from heat and continue stirring until glaze is smooth. Pour immediately over cake. Let set for at least 30 minutes before garnishing with fruit.