Prep. Time: 10′     Baking Time: 30′     Serves 8


  • 180 g flour (1¼ cups)
  • 180 g sugar (3/4 cup)
  • 25 g cocoa (1/4 cup)
  • 1½ tsp baking powder
  • 2 pinches of salt
  • 1 vanilla 240 g
  • milk (or 1 cup plant-based milk)
  • 50 g butter (or plant-based butter)
  • Butter for greasing
  • 1 cup sugar 25 g cocoa (1/4 cup)
  • 1⅓ cups boiling water


  1. Melt the butter and set it aside to cool slightly.
  2. Preheat your convection oven to 170ºC.
  3. Grease a small, heat-resistant dish, about 20×30 cm.
  4. In a bowl, sift all the dry ingredients – flour, sugar, cocoa, baking powder, salt, and vanilla – and mix.
  5. Add the melted and cooled butter and milk, and gently stir with a whisk.
  6. Pour the mixture into the greased baking dish.
  7. In a bowl, mix the sugar and cocoa with a spoon.
  8. Sprinkle over the entire surface of the batter
  9. Slowly pour the boiling water over the surface.
  10. At first, you might think you made a mistake, but as it bakes and sets, the remaining ingredients transform into a liquid that soaks the entire cake.
  11. Bake on the middle rack, for about 25 minutes until the surface stabilizes.
  12. Alternatively, bake on Top/Bottom heating at 180°C, on the lower rack, for about 35 to 40 minutes.


Source: Argiro Barbarigou